Spicy Keto Coconut Lime Shrimp Soup (Tom Yum Style)

Soups 20 mins 365 kcal
Spicy Keto Coconut Lime Shrimp Soup (Tom Yum Style)
Calories
365 kcal
Net Carbs
3gg
Fats
27gg
Protein
24gg

"Imagine the bustling streets of Bangkok, the scent of lemongrass and lime drifting through the air, now captured in a bowl that fits perfectly into a keto lifestyle. This Spicy Keto Coconut Lime Shrimp Soup blends the classic Tom Yum flavors—zesty lime, fiery bird's eye chilies, aromatic lemongrass, and fragrant kaffir lime leaves—with rich, creamy coconut milk to keep carbs low and fats high. The succulent shrimp cook in just minutes, absorbing the tangy broth while staying tender and juicy. Perfect for a quick weeknight dinner or a cozy weekend lunch, the soup delivers a punch of heat balanced by fresh cilantro and a splash of lime juice, making each spoonful a bright, satisfying experience. For the best results, bruise the lemongrass and tear the lime leaves before simmering to release their oils, and adjust the chili level to match your spice tolerance. Serve hot, garnish with extra cilantro, and enjoy a low‑carb, high‑flavor bowl that transports you straight to Thailand without breaking your keto goals."

Ingredients

Instructions

1

Heat avocado oil in a large pot over medium heat and sauté ginger and garlic until fragrant, about 30 seconds.

2

Add sliced mushrooms and cook for 2 minutes, stirring occasionally.

3

Stir in the lemongrass, kaffir lime leaves, and sliced chilies; sauté for another minute to release aromas.

4

Pour in chicken broth and coconut milk, then bring the mixture to a gentle simmer.

5

Stir in fish sauce, lime juice, and red curry paste; let the broth simmer for 5 minutes.

6

Add the shrimp and cook for 3‑4 minutes, or until they turn pink and opaque.

7

Season with salt to taste, then remove the lemongrass stalk and lime leaves.

8

Ladle soup into bowls, garnish with fresh cilantro, and serve hot.

Prep

Gather Ingredients

1 lb (450 g) raw shrimp, peeled and deveined
2 cups (480 ml) full‑fat coconut milk
2 cups (480 ml) unsalted chicken broth
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) Thai red curry paste
2‑3 Thai bird's eye chilies, sliced
1 stalk lemongrass, white part only, bruised and cut into 2‑inch pieces
3 kaffir lime leaves, torn
1 cup (100 g) sliced white button mushrooms
1 tbsp (15 ml) avocado oil or coconut oil
1 tsp (5 g) fresh ginger, minced
1 tsp (5 g) garlic, minced
2 tbsp (30 g) fresh cilantro, chopped
Salt to taste
Instructions

Step by Step

1

Heat avocado oil in a large pot over medium heat and sauté ginger and garlic until fragrant, about 30 seconds.

2

Add sliced mushrooms and cook for 2 minutes, stirring occasionally.

3

Stir in the lemongrass, kaffir lime leaves, and sliced chilies; sauté for another minute to release aromas.

4

Pour in chicken broth and coconut milk, then bring the mixture to a gentle simmer.

5

Stir in fish sauce, lime juice, and red curry paste; let the broth simmer for 5 minutes.

6

Add the shrimp and cook for 3‑4 minutes, or until they turn pink and opaque.

7

Season with salt to taste, then remove the lemongrass stalk and lime leaves.

8

Ladle soup into bowls, garnish with fresh cilantro, and serve hot.