Keto Instant Pot Thai Shrimp Soup-
Keto Instant Pot Thai Shrimp Soup is a delicious, creamy, low-carb, paleo, and whole30 soup with Thai flavors of lemongrass, lime, ginger, red curry, and coconut milk made in the Instant Pot.
Keto Instant Pot Thai Shrimp Soup is low carb, paleo with a whole30 option. A creamy Thai-inspired shrimp soup with delicious Thai-inspired flavors of coconut, lime, and fragrant lemongrass.
A quick and easy-to-make Instant Pot soup with such incredible flavors! This recipe was a very big hit with my family and friends.
It is a simple recipe that I will be making over and over again in my Instant Pot.
My favorite Thai restaurant soup is called "Tom Yum Goong Soup," so I decided to make a low-carb version of this soup with the Instant Pot.
This version is a little different and less spicy, so my hubby can still have it, lol.
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Keto Instant Pot Thai Shrimp Soup (Paleo & Whole30 option)-
Ingredients:
- 2 tablespoon unsalted butter or ghee, divided in half
- ½lb (225g) medium uncooked shrimp, peeled and deveined
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoon fresh lime juice
- 2 tablespoon fish sauce, this brand is whole30 compliant
- 2½ teaspoon red curry paste, like this one
- 1 tbsp coconut aminos (paleo whole30) or can use 1 tablespoon tamari sauce for low carb
- 1 stalk lemongrass, bruised (smashed) and finely chopped
- 1 cup sliced fresh white mushrooms
- 1 tablespoon grated fresh ginger root
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 (13.66-ounce) can unsweetened, full-fat coconut milk (this brand is whole30 compliant)
- 3 tablespoon chopped fresh cilantro
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Directions:
- Press the Sauté button once. Once the inner pot becomes hot, add 1 tablespoon butter. Once butter is melted, add the shrimp and stir until shrimp turns pink and begins to curl. Immediately transfer shrimp to a medium bowl. Set aside.
- Add remaining 1 tablespoon butter to the inner pot. Once butter is melted, add onions and garlic and sauté until garlic is fragrant and onions become translucent. Press Cancel to turn off the heat.
- Add chicken broth, lime juice, fish sauce, red curry paste, coconut aminos or tamari sauce, lemongrass, mushrooms, grated ginger root, sea salt, and black pepper. Stir to combine.
- Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook on High, and set the cooking time for 5 minutes. When the cook time is complete, allow the pressure to release Naturally for 5 minutes (Don’t touch the pot for 5 minutes), and then carefully quick release the remaining pressure by flipping the steam release handle to “Venting”. Press Cancel to turn off the heat.
- Remove the lid. Add shrimp and coconut milk to the pot, and stir.
- Press the Sauté button twice (“more or high” setting will light up), and let the soup come to a boil. Once boiling Press Cancel to turn off the heat. Let soup rest for 2 minutes in the pot.
- Ladle the soup into bowls, sprinkle cilantro over the top to garnish and serve.
Nutritional Data: Yield: 6 servings: Serving Size: 1 cup, Amounts per serving- Cal: 200, Carbs: 5g, Net carbs: 4g, Fiber: 1g, Fat: 11g, Saturated Fat: 9g, Protein: 13g, Sugars: 3g.
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Keto Instant Pot Thai Shrimp Soup
Keto Instant Pot Thai Shrimp Soup is a delicious, creamy, low carb, paleo, and whole30 soup with Thai flavors of lemongrass, lime, ginger, red curry and coconut milk.
Ingredients
- 2 tablespoon unsalted butter or ghee divided in half
- ½ lb 225g medium uncooked shrimp, peeled and deveined
- ½ yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoon fresh lime juice
- 2 tablespoon fish sauce
- 2½ teaspoon red curry paste
- 1 tablespoon coconut aminos paleo whole30 or can use 1 tablespoon tamari sauce for low carb
- 1 stalk lemongrass bruised and finely chopped
- 1 cup sliced fresh white mushrooms
- 1 tablespoon grated fresh ginger root
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 13.66-ounce can unsweetened, full-fat coconut milk
- 3 tablespoon chopped fresh cilantro
Instructions
- Press the Sauté button once. Once the inner pot becomes hot, add 1 tablespoon butter. Once butter is melted, add the shrimp and stir until shrimp turns pink and begins to curl. Immediately transfer shrimp to a medium bowl. Set aside.
- Add remaining 1 tablespoon butter to the inner pot. Once butter is melted, add onions and garlic and sauté until garlic is fragrant and onions become translucent. Press Cancel to turn off the heat.
- Add chicken broth, lime juice, fish sauce, red curry paste, coconut aminos or tamari sauce, lemongrass, mushrooms, grated ginger root, sea salt, and black pepper. Stir to combine.
- Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook on High, and set the cooking time for 5 minutes. When the cook time is complete, allow the pressure to release Naturally for 5 minutes (Don’t touch the pot for 5 minutes), and then carefully quick release the remaining pressure by flipping the steam release handle to “Venting”. Press Cancel to turn off the heat.
- Remove the lid. Add shrimp and coconut milk to the pot, and stir.
- Press the Sauté button twice (“more or high” setting will light up), and let the soup come to a boil. Once boiling Press Cancel to turn off the heat. Let soup rest for 2 minutes in the pot.
- Ladle the soup into bowls, sprinkle cilantro over the top to garnish and serve.
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Notes
*all nutritional data are estimates based on the products I used*
Yield: 6 servings, Serving Size: 1 cup, Net Carbs per Serving: 4g, Amounts per serving-
Nutrition
Calories: 200kcalCarbohydrates: 5gProtein: 13gFat: 11gSaturated Fat: 9gFiber: 1gSugar: 3g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
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Toni says
This looks amazing! Have you tried freezing it?
Stacey says
Thank you, Toni, I have not tried freezing it.
Tamara Hargrave says
This is wonderful! The sauce tastes just like my favorite salmon curry dish at a San Francisco area restaurant so I also made it with salmon instead of shrimp. I’m not sure which I like better, it’s the sauce that makes it so delicious. I might try it with chicken next. Thank you!
Stacey says
Thank you, Tamara, for trying the recipe and for your kind words. I will have to try it with salmon and chicken as well 🙂
Michelle says
This was amazing! Will be making this often. Thanks for sharing!
Stacey says
Thank you so much, Michelle, for trying the recipe & for your kind words.
Lake says
I meant to say I’m highly allergic to coconut.
Stacey says
Hi Lake, I'm not sure if another plant milk would work, as coconut is one of the main & key flavors of the soup. Sorry, I don't have a good sub for this particular recipe 🙁
Lake says
I am higher allergic to coconut. Could I substitute another plant based milk for coconut milk?
Jill Roberts @ Wellnessgeeky.com says
I had a similar keto instant pot thai shrimp soup at a restaurant recently and found myself craving it and wondering if I could recreate it today.
Joy says
I added some zucchini for a little more veggies and used wild caught shrimp, my husband said it tastes like our favorite Thai restaurant... this is a super easy recipe and tastes delicious
Stacey says
Thank you. Joy, for trying the recipe and letting us know about your zucchini addition. I will have to add that in next time. I always have zucchini in the fridge.
Victoria Hazen says
Can you suggest a good curry paste?
Stacey says
Victoria, I used Thai Kitchen red curry paste
Sara Hawthorne says
This came out better than the restaurants!! Incredible!!
Stacey says
Thank you so much, Sara, for trying the recipe and your kind words.
Mimi says
These flavors are incredible. I already love this soup without even trying it. It does remind me laksa a bit but I am sure it is unique in so many ways! Can't wait to try it!
Anne Lawton says
this soup looks delicious!
Kathryn says
Wow, these flavors look amazing! We love shrimp and mushrooms, so this will be a hit in our house!
Hope says
I love thai flavours, this soup looks so creamy and delicious! I could eat this any time of year!
Megan Stevens says
So yummy and comforting. I love red curry and shrimp.
Annemarie says
I love the Thai flavors in this! So great that you can make it easily in the Instant Pot.
Zuzana says
This looks so perfect, that I really have to make it over the weekend. My Instant Pot will never have a break
CHIHYU says
That looks amazing! So flavorful and delicious!
Leslie-Anne says
I love this kind of soup! It's what I always order from thai restaurants - this looks awesome.
linda spiker says
Oh gosh, this is right up my alley!
Kari - Get Inspired Everyday! says
This soup looks so cozy and Thai flavors are my favorite!
Kelly says
You added so many of my favorite ingredients. What a great winter soup!
paleoglutenfreeguy says
This is mouth-watering. I love all these ingredients!
Raia Todd says
I've never had shrimp in soup before. Love Thai food, though, so I'm sure it's delicious!
Joni Gomes says
I'm so into soup these days and this look sooo creamy and delicious!
Mira says
I just love these one pot recipes and shrimps!
Jean says
Looks SO comforting and flavorful! Thai flavors are on my favorite, yum.
Diane says
I am getting my Instant Pot on Monday! This soup looks great but I can't use the fish sauce (I am highly allergic to non-shellfish. Should I just leave it out or is there something I could substitute in for it?
Stacey says
Hi Diane, yes you can just leave out the fish sauce.
cristina says
Love this IP soup! So yummy and easy!
Stacey says
Awe, thank you, Cristina 🙂
ChihYu Smith says
YUM! That looks so gorgeous and I can taste the flavor from here!
Stacey says
Thank you, ChihYu 🙂
Emily @ Recipes to Nourish says
I LOVE the lemongrass flavor in this soup! And the hearty mushrooms are so perfect in it too. So yummy!
Stacey says
Thank you, Emily 🙂
Kelly @ A Girl Worth Saving says
Dang! This looks amazing! I am so ready for fall and soup season. I never would have thought to make a thai inspired recipe.
Stacey says
Thank you, Kelly. I love the Thai flavors!
Katja says
YUM! I just watched a travel show about Thailand. The food looks so amazing. Now I'm craving your soup.
Stacey says
Thank you, Katja 🙂
tina says
I love a good Thai Shrimp soup - love that you can make this one in the instant pot!
Stacey says
Thank you, Tina 🙂
Jessica DeMay says
This sounds so flavorful and I love that it's made in the IP! It looks so good!
Stacey says
Thank you so much, Jessica.
Jean says
This sounds so flavorful and delicious! Seriously can't wait for soup season.
Stacey says
Thank you, Jean. I'm so ready for Fall as well. Bring on the soup & pumpkin recipes, lol.
Renee Kohley says
The broth looks AMAZING! My mouth is watering!
Stacey says
Thank you so much, Renee 🙂
Tessa Simpson says
Thai flavors are some of my very favorite, and shrimp is totally under utilized in our house! Must try this tempting combo!
Stacey says
Tessa, thank you. I agree I need to make shrimp recipes more often.