Easy Thai Coconut Curry Soup With Shrimp Low Carb Recipes

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KETO THAI COCONUT SOUP



Keto Thai Coconut Soup image

Fresh, spicy, and flavorful! Low carb Thai coconut soup is the perfect mix of coconut, lime, shrimp, cilantro, and red curry deliciousness! It's dairy-free, gluten-free and fabulous.

Provided by Explorer Momma

Categories     Main Course

Time 35m

Number Of Ingredients 15

2 tbsp coconut oil, (or avocado oil)
1 lb peeled medium shrimp
1 diced red bell pepper
1/2 cup chopped onion
2 chopped zucchini (small), (or make as zoodles)
1 stalk lemongrass (finely chopped), (or 5 drops lemongrass essential oil)
2 cloves minced garlic
1 tsp finely chopped ginger
salt to taste
2 tbsp red curry paste, (or red curry powder)
2 13 oz cans unsweetened coconut milk
4 cups chicken bone broth, (or vegetable stock)
1/2 tsp black pepper
1 lime, juiced
2 tbsp fresh cilantro (more to garnish)

Steps:

  • In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Salt to taste then remove to a bowl.
  • To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes). Add in the ginger and lemongrass and cook another minute.
  • Whisk in the curry paste and then the coconut milk, stock, and pepper. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
  • Stir in the shrimp, lime juice, and cilantro and season with salt and pepper to taste. Serve in bowls and garnish with fresh lime wedges and cilantro.

Nutrition Facts : Calories 359 calories, ServingSize 6 Servings

EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB



Easy Thai Coconut Curry Soup with Shrimp - low carb image

If you are looking for a warming, flavorful soup while on a low carb diet, try this easy Thai coconut curry soup with shrimp. It's so tasty and satisfying and will warm you up on a cold day. Easy serving of this shrimp curry soup has only 3.1g net carbs and 165 calories!

Provided by Denise

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 can coconut milk
5 cups water
1 tablespoons Better than Bouillon vegetable base (can use broth)
1/2 teaspoon salt
1 tablespoon Swerve brown sugar sweetener
1 tablespoon Mae Ploy red curry paste
3 mushrroms, thinly sliced
1/4 cup radishes, thinly sliced
1/4 cup carrots, julienne
1/4 cup green onions, chopped
12 oz shrimp, raw, peeled
1/4 cup cilantro leave, chopped
2 tablespoons lime juice

Steps:

  • In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.
  • Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.
  • Cook until the shrimp to pink and are cooked through. This should only take a few minutes.
  • Take of the stove and add in the lime and use the cilantro leaves to garnish.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

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