Discover the delicious and keto-friendly Tom Yum Soup recipe. Made with low-sodium broth, it’s a flavorful and healthy option.

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Tom Yum Paste:

1 teaspoon tamarind juice (from the soaked tamarind paste)

10 – 15 dried red chilies (soaked, sliced, seeds removed)

3 fresh red chilies (sliced into 1/4-inch pieces)

3 stalks lemongrass (white portion, thinly sliced)

5 small shallots

1-inch galangal (grated)

5 kaffir lime leaves (stems removed, julienned)

2 tablespoons monk fruit sweetener (to taste)

2 tablespoons coconut oil

1 tablespoon dried shrimp (optional)

1 cup fresh cilantro leaves

Tom Yum Soup Base Recipe:

4 cups chicken stock

1 tablespoon Tom Yum paste* (recipe below)

1 stalk lemongrass (lower 1/3 part finely minced), plus upper parts of the stalk

4 cloves garlic, minced

3 kaffir lime leaves, chopped (available at Asian food stores)

Juice from 1/2 lime juice

1 tablespoon monk fruit sweetener (to taste)

Tom Yum Soup

4 cups Tom Yum soup base*

lb skinless chicken breasts, diced

1/2 teaspoon dried crushed chilies

4 cloves garlic, minced

1/2 cup sliced fresh shiitake mushrooms, sliced thinly

1 red bell pepper, sliced

1 cup unsweetened coconut milk (add more or less to taste)

Juice from one lime

1/3 cup fresh coriander, roughly chopped

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*To make tom yum paste, place all ingredients in a blender or food processor and puree until smooth.
Transfer paste to a sterilized glass jar.
Store in the refrigerator.
To make soup stock, in a large stockpot, add chicken stock and Tom Yum paste and heat on medium-high.
Pour lemongrass, including the upper parts of the stalk that you didn’t mince.
Boil 5 to 6 minutes or until fragrant.
Reduce heat to low and let simmer.
Add garlic, lime leaves, lime juice, and sweetener.
Simmer for another 5 minutes. (remove lemongrass stalks before serving.)
To make soup, in a large stockpot, add soup and heat on medium-high.
Reduce heat to low.
Add chicken, chilies, garlic, mushrooms, and peppers. Let simmer.
Add coconut milk. Taste test, adding fish sauce as desired.
Add sweetener and lime juice. (Add more coconut milk if you want your soup creamier.)
Simmer for a minute.
Transfer to serving bowls.
Garnish each bowl with fresh coriander.

The recipe is based on the keto version and is approximate only. One serving has 4 grams of net carbs. This does not include the nutritional values for the noodles if you choose to add them.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.