Creamy Tom Yum with Shrimp and Tofu (15 minute recipe - keto friendly)

Is it Tom Yum or Tom Kha?

I was always under the impression that ‘Tom Yum’ had to be clear, and if made with coconut milk it would be called ‘Tom Kha’. Well, the other day my brothers Thai girlfriend made Tom Yum WITH coconut milk and it blew my mind.

“Isn’t that Tom Kha?” we asked. “No,” she explained the ‘Kha’ part of Tom Kha actually means galangal. Since her soup didn't contain galangal, even though it was creamy it was still Tom Yum. Seems simple enough...

Now it gets even more confusing because many recipes for Tom Yum actually call for galangal as an ingredient too. From what I gather it comes down to the ratio of the ingredients. In Tom Kha the galangal is a predominant flavouring whereas with Tom Yum it’s a side note or non existent. So Tom Yum can be creamy or not, have some galangal or not, but Tom Kha will always be creamy and have a stronger galangal taste. Also traditionally Tom Yum would be based with shrimp or prawn (which shells would give it it’s signature red colour) whereas Tom Kha is usually chicken based.

Well, here is a recipe for CREAMY Tom Yum, with NO Galangal, based off of my brothers girlfriends. I consider this keto friendly even though it contains some Nam Prik Pao and tomato because it’s quite a minimal amount and much less sweet than other recipes, but if you are very strict with your diet you could omit the Nam Prik Pao and substitute with an unsweetened chili sauce and added sweetener of your choice.

INGREDIENTS

• 1 can (400 ml) coconut milk ARROY D BRAND

• 2 cups (500 ml) water

• 6 large prawns or shrimp peeled and butterflied (cut along the top)

• 2 stalks lemongrass bruised and cut in half

• 6 lime leaves (I buy frozen ones)

• 1 shallot sliced

• 2 birds eye chills sliced lengthwise (can adjust to your taste)

• 1 cup mushrooms (I used a combination of wood ear and white shimeji)

• 1 medium sized ripe tomato

• 6 pieces tofu puffs sliced in half

• 1 tbsp Nam Prik Pao (Thai Chili Paste) or if you can’t find it Spicy Gininsang Bagoong (Filipino sautéed shrimp paste) works quite well

• 1 1/2 Tbsp fish sauce

• 1 lime

• cilantro/green onion for garnish

• Salt to taste

Nam Prik Pao or Thai Chili Paste

INSTRUCTIONS

1. wash and slice all vegetables, tofu, and butterfly shrimp

2. In a medium pot boil water, add lemongrass, shallots and lime leaves and let steep for 5 minutes on low heat to release the oils.

3. Add coconut milk and Nam Prik Pao.

4. Add tomato and mushrooms and chili, continue cooking until soft.

5. Add fish sauce, juice from one lime and salt to taste

6. Turn up heat and add prawns and tofu and just cook until prawns are no longer translucent.

7. Pour into serving bowl. Drizzle with chili oil, garnish with cilantro and green onion and serve hot