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Thai
Tom Yum Goong (Hot & Sour Shrimp Soup)
Lemongrass-chili broth, snappy shrimp, mushrooms — the loudest 170 calories in the entire book.
195Calories
33gProtein
12.7gNet carbs
2.8gFiber
1.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) shrimp, peeled (shells reserved)
400 g
4¼ cups (1 kg) broth
1000 g
2 stalks (30 g) lemongrass, bruised and cut in batons
30 g
1 Tbsp (12 g) sliced galangal or ginger
12 g
2½ cups (250 g) mushrooms, quartered
250 g
1–2 tomatoes (150 g), wedged
150 g
1 small onion (100 g), wedged
100 g
5 tsp (25 g) fish sauce
25 g
3 limes, juiced
45 g
2–4 Thai chilies, smashed (or 1 tsp chili flakes) + makrut lime leaves if you can find them
6 g
1¼ tsp (5 g) allulose
5 g
cilantro
15 g
Method
- Simmer the shrimp shells in the broth 10 minutes, then strain — free depth, don't skip it.
- Return the broth with lemongrass, galangal, and chilies; simmer 5 minutes to infuse.
- Mushrooms, tomato, and onion for 4 minutes; shrimp for 2 more until just curled.
- OFF the heat: fish sauce, lime juice, allulose. Lime added off-heat stays bright and screaming.
- Cilantro over the top. The aromatics are bones — flavor them around, don't chew the lemongrass.
Nutrition facts
Per serving.
Calories195
Total fat1.7 g
Total carbohydrate17.2 g
Dietary fiber2.8 g
Allulose1.7 g
Net carbs12.7 g
Protein33 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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