Is Tom Yum Ramen (Shrimp) Keto?

The Ingredient Breakdown

To understand why this ramen fails the keto test, we need to look at the noodle structure itself. As a food scientist, I look at the first five ingredients to determine the carbohydrate load. In this product, the primary components are Pea Protein, Wheat Gluten, and Food Starch Modified.

While Wheat Gluten is high in protein and low in net carbs (making it technically keto-friendly in isolation), the presence of Wheat Flour and Food Starch Modified is the dealbreaker. Modified food starch is a highly processed carbohydrate source derived from corn or wheat, designed to improve texture but lacking fiber. This creates a high glycemic impact similar to eating pure sugar.

Furthermore, the ingredient list includes Maltodextrin. Maltodextrin has a glycemic index higher than table sugar (often ranging between 105 and 135). Even small amounts of maltodextrin can cause a massive insulin response, which is the exact opposite of what you want to achieve on a keto diet. Finally, the Wheat Flour acts as a binder and carbohydrate filler, adding unnecessary net carbs to the meal.

Nutritional Value

Without specific nutritional data for this exact brand, we can analyze the macro implications based on the ingredient density. A standard serving of instant noodles typically contains between 40g to 60g of total carbohydrates. Even if this product utilizes Medium Chain Triglycerides (MCTs) and Sustainable Palm Oil to boost the fat content, the carbohydrate load from the Wheat Flour and Maltodextrin will likely exceed the daily keto limit of 20-30g of net carbs in a single sitting.

The inclusion of Coconut Milk adds a small amount of fat, but not enough to offset the massive carb count of the noodle block. For a meal to be keto, the ratio of fat to protein plus carbs must be high in fat. This product is essentially a high-carb, moderate-fat meal that will not support ketosis.