Keto Tom Yum Soup with Shrimp

Ingredients

• 1 lb Shrimp
• 6 cups Chicken broth (low sodium)
• 2 stalks Lemongrass
• 1 inch Galangal
• 4 leaves Kaffir lime leaves
• 2 small Red chilies
• 1 cup Mushrooms (e.g., straw mushrooms)
• 2 tbsp Fish sauce
• 3 tbsp Lime juice
• 1 tsp Erythritol

Instructions

1. 1Prepare the 1 lb of shrimp by peeling and deveining them. Set the prepared shrimp aside.
2. 2Prepare the aromatics: smash the 2 stalks of lemongrass and slice the 1 inch of galangal thinly. Have the 4 Kaffir lime leaves and 2 small red chilies ready.
3. 3Pour the 6 cups of low sodium chicken broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 400°F (200°C).
4. 4Once boiling, reduce the heat to medium-low, about 300°F (150°C). Add the smashed lemongrass, sliced galangal, 4 Kaffir lime leaves, and 2 small red chilies to the pot. Let this mixture simmer gently for 10 minutes, allowing the flavors to infuse into the broth.
5. 5Increase the heat back to medium-high, about 350°F (175°C). Add the prepared 1 lb of shrimp and the 1 cup of mushrooms to the simmering broth. Cook for 3-5 minutes, or until the shrimp turn opaque and pink, and are cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
6. 6Remove the pot from the heat. Stir in the 2 tbsp of fish sauce, 3 tbsp of lime juice, and 1 tsp of erythritol until fully combined.
7. 7Serve the Keto Tom Yum Soup with Shrimp hot immediately.

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