Tom Yum Kung (Thai Seafood Soup)

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1/4 cup olive oil
4 cups bone broth
1 cup coconut milk
2 lbs white fish filet (no scales or bones)
2 bay leaves
1 large vidalia onion
4 garlic cloves
3 carrots
2 tsp. salt
4 baby bok choy
2 cans water chestnuts
3 lemons
1 bunch cilantro
2 tbsp. wasabi powder
2 tbsp. fish sauce (to taste)


  1. In a large stock pot heat 2 tbsp of fat on medium heat.
  2. Small dice garlic, ginger, onions and carrots.
  3. Once the pot is heated add the diced veggies to the pot with the bay
  4. Cook stirring occasionally until tender, about 8 minutes.
  5. In the meantime cut your fish into 1-inch pieces and cut, wash and pull
    apart your bok choy.
  6. Peel a few strips of lemon rind off of your lemons, add them to the pot.
  7. Add the fish into the pot and stir well, until all the fish is seared.
  8. Add in the salt and the cashew cream, fish sauce and wasabi powder.
    Mix well.
  9. Add in the broth, bring to a boil, let it boil for 10 minutes.
  10. Add in the bok choy, water chestnuts. Stir. Bring to a simmer.
  11. Juice all your lemons. Set aside.
  12. Let the soup simmer for another 10 minutes.
  13. Dice your cilantro.
  14. Add in the lemon juice. Stir. Taste, adjust salt and needed. If you want
    it thinner, add in a cup of water.
  15. Serve with plenty of fresh cilantro and drizzle remaining olive oil on

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