Tom Yum Shrimp Soup with Mushrooms

Tom yum goong is one of those soups that wakes up every part of your palate at once: sour from lime, hot from chili, deeply aromatic from lemongrass and galangal. This version keeps that balance intact while leaning on a light broth instead of the heavier coconut-milk versions you sometimes see, so the shrimp and mushrooms stay front and center.

Because it's mostly broth, shrimp, and vegetables with no added starch, it fits comfortably into a low-carb pattern, and the shrimp alone brings a solid amount of protein for very little fat. The warming spices — chili, ginger-like galangal, lemongrass — are the kind of thing many people reach for when they want something that feels supportive during cold or flu season.

If you can't find galangal or kaffir lime leaves, ginger and regular lime zest make a reasonable stand-in without losing the spirit of the dish.