Tom Yum Soup

Keto Tom Yum Soup

Keto Tom Yum Soup

Ingredients

Servings 4

• 300 grams Prawns with head and shells
• 50 ml Heavy Cream
• 2 Tbsp Thai Chilli Sauce
• 150 grams Oyster Mushrooms
• 1 Tbsp Fish Sauce
• 6 kaffir lime leaves
• 1 piece Galangal
• 2 bulbs of fresh lemongrass, discard the leaves
• 1 Tbsp Olive Oil or Coconut oil
• juice of two limes
• salt to taste
• 6 Chillies
• 1 Liter Water
• coriander leaves to taste

Method

1. Start by cleaning the prawns
2. Remove the head and the shells and set them aside
3. Remove the vien that runs through the body
4. Heat a tablespoon of oil in your wok and fry the shrimp heads after you season them with a bit of salt
5. Cook them for 3-4 minutes of a medium-high heat till their colour changes and some fond develops on the pan
6. Then deglaze the pan with the water and stir well to get any of that fond off the bottom
7. Cover and cook for 10-15 minutes on a low heat
8. After the stock has simmered remove the heads and the shells with a slotted spoon
9. Add the lemongrass, galangal, kaffir lime leaves and half the chillies
10. Make sure you bruise the lemongrass with a rolling pin, slice the galangal into rounds, tear the kaffir lime leaves and chop the chillies
11. Cover and cook for 10 minutes on a low heat till everything is infused
12. Add the chilli paste, fish sauce, cream and mushrooms and cook for a further 5 minutes
13. Add the prawns and corriander and cook 2 minutes
14. Finish with the lime juice and salt if required