Tom yum with shrimp and coconut milk
A spicy Thai soup with shrimp, mushrooms, and coconut milk turns out rich and aromatic while staying comfortable for a keto menu without a rice side.
Cut the champignon mushrooms (100 g) into halves or quarters and slice the cherry tomatoes (180 g) in half. Put the vegetables into a pot, add tom yum paste (30 g), and warm everything for 1-2 minutes so the aroma opens up.
Pour in the coconut milk (300 g) and water (200 g), bring the base almost to a boil, and season the soup with salt (to taste). Add the shrimp (300 g) and cook them at a gentle simmer for 2-3 minutes until they turn fully pink and feel firm.
Remove the tom yum from the heat, let it stand for 2 minutes, and ladle it into bowls. Serve the soup with cilantro (to taste), lime (to taste), and chili pepper (to taste).
Tom yum paste can vary a lot in saltiness and heat, so it is easiest to adjust the final balance right at the end when the shrimp are already cooked.
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