Tom Yum Goong

Tom Yum Goong is a fragrant and spicy Thai soup that offers a perfect balance of flavors, featuring succulent shrimp and aromatic herbs. This low-carb version is a delightful breakfast option that warms the soul and ignites the senses.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Chicken broth - 500 ml
• Lemongrass - 2 stalks, chopped
• Kaffir lime leaves - 4, torn
• Galangal - 1 inch, sliced
• Thai bird's eye chili - 2, smashed (adjust to taste)
• Mushrooms - 100 grams, sliced
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Green onions - 2, sliced
• Zucchini - 1 medium, spiralized or julienned

Steps

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. Add the chopped lemongrass, torn kaffir lime leaves, sliced galangal, and smashed bird's eye chili to the saucepan.
3. Simmer for about 5 minutes to infuse the broth with the flavors of the herbs.
4. Add the sliced mushrooms and zucchini to the broth, cooking for an additional 3-4 minutes until the mushrooms are tender.
5. Stir in the shrimp and cook for another 3-5 minutes until the shrimp turn pink and are cooked through.
6. Add the fish sauce and lime juice, adjusting to taste for seasoning.
7. Remove from heat and garnish with chopped cilantro and sliced green onions before serving.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, aiding muscle repair and growth.
• Contains anti-inflammatory properties from herbs like galangal and lemongrass.

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