Thai · Dinner
Spicy Sour Shrimp Soup (Keto)
A Thai tom yum-style broth simmered with chicken thigh, lemongrass, fresh ginger, and bird's eye chili. Fish sauce and lime juice provide characteristic heat and sourness, while coconut cream adds body. Mushrooms and shredded cabbage replace rice, keeping the soup fragrant, brothy, and under 10g net carbs.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
481Calories
40.8gProtein
30.9gFat
11.6gCarbs
4.9gSugar
2.3gFiber
2115mgSodium
222mgChol
16.2gSat Fat
870mgPotassium
60mgCalcium
3.1mgIron
0.6mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces and halve the mushroom, then slice the ginger, chilies, cabbage, cilantro, and scallion.
2
Simmer the chicken stock with lemongrass, ginger, and half the chilies over high heat for 5 minutes until fragrant and lemongrass softens.
3
Add chicken thigh pieces and simmer over medium heat for 8 minutes until opaque throughout, then add mushroom and cabbage and simmer 3 more minutes.
4
Remove from heat; stir in coconut cream, fish sauce, lime juice, and sambal oelek, then taste and adjust hot-sour balance before serving.
5
Plate
Ladle soup into a deep bowl, scatter remaining chilies, cilantro, and scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh, boneless
- 2 cup480ml chicken stock
- 1 cup240ml coconut cream
- 22 stalk lemongrass
- 2 tbsp2 tbsp ginger-fresh
- 44 fresh chili-fresh
- 3 oz86g mushroom
- 2 oz56g cabbage
- 4 tbsp4 tbsp fish-sauce
- 4 tbsp4 tbsp lime-juice
- 2 tsp2 tsp sambal oelek
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
