Keto Thai Shrimp Soup

This Keto Thai Shrimp Soup is a savory, creamy, and zesty blend of flavors that brings the essence of Thai cuisine right to your table without the extra carbs. Perfect for anyone following a ketogenic diet, this soup is rich in healthy fats and packed with protein, making it a satisfying meal that can be enjoyed for lunch or dinner.

Course Dinner

Cuisine Thai

Keyword Keto Seafood Soup, Keto Shrimp Recipes, Keto Thai Shrimp Soup, Low Carb Thai Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 345kcal

Equipment

Large pot
Knife
Cutting board
Measuring cups and spoons
Stirring Spoon

Ingredients

1 tablespoon coconut oil 14g
4 cloves garlic, minced 12g
1 tablespoon fresh ginger, grated 6g
1 red bell pepper, sliced 119g
1 small zucchini, spiralized 196g
1 quart chicken broth 946ml
1 can coconut milk 13.5 ounces or 400ml
1 tablespoon fish sauce 15ml
1 tablespoon erythritol 12g
½ teaspoon red pepper flakes 1g
1 pound raw shrimp, peeled and deveined 454g
¼ cup fresh cilantro, chopped 4g
1 lime, juice of 2 tablespoons or 30ml
Salt to taste

Instructions

Heat the coconut oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
Stir in the sliced red bell pepper and cook for another 2-3 minutes until slightly softened.
Pour in the chicken broth and bring the mixture to a low simmer.
Add the coconut milk, fish sauce, erythritol, and red pepper flakes to the pot, stirring to combine. Allow the soup to simmer gently for 10 minutes, letting the flavors meld together.
Add the spiralized zucchini to the pot and simmer for an additional 3-4 minutes, or until the zucchini is tender but still firm.
Place the raw shrimp into the soup and cook for 3-5 minutes, or until the shrimp are pink and opaque.
Remove the pot from the heat and stir in the fresh cilantro and lime juice. Season with salt to taste.
Serve hot, garnishing with extra cilantro if desired.

Notes

For those with shellfish allergies, chicken can be substituted for shrimp. Adjust the level of spice by increasing or decreasing the red pepper flakes according to personal preference. Ensure shrimp is fully cooked to avoid any risk of foodborne illness. This soup can be stored in an airtight container and refrigerated for up to 3 days.

Nutrition