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 The 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. Only this version is 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 tbsp 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 tbsp fresh lime juice
- 2 tbsp fish sauce, this brand is whole30 compliant
- 2½ tsp red curry paste, like this one
- 1 tbsp coconut aminos (paleo whole30) or can use 1 tbsp tamari sauce for low carb
- 1 stalk lemongrass, bruised (smashed) and finely chopped
- 1 cup sliced fresh white mushrooms
- 1 tbsp grated fresh ginger root
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 (13.66-ounce) can unsweetened, full-fat coconut milk (this brand is whole30 compliant)
- 3 tbsp chopped fresh cilantro
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Directions:
- Press the Sauté button once. Once the inner pot becomes hot, add 1 tbsp 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 tbsp 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.
Prep Time 6 minutes
Cook Time 5 minutes
release time 5 minutes
Total Time 18 minutes
Servings 6
Calories 200kcal
Ingredients
- 2 tbsp 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 tbsp fresh lime juice
- 2 tbsp fish sauce
- 2½ tsp red curry paste
- 1 tbsp coconut aminos paleo whole30 or can use 1 tbsp tamari sauce for low carb
- 1 stalk lemongrass bruised and finely chopped
- 1 cup sliced fresh white mushrooms
- 1 tbsp grated fresh ginger root
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 13.66-ounce can unsweetened, full-fat coconut milk
- 3 tbsp chopped fresh cilantro
Instructions
- Press the Sauté button once. Once the inner pot becomes hot, add 1 tbsp 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 tbsp 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.
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: 200kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 9g | Fiber: 1g | Sugar: 3g
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I meant to say I’m highly allergic to coconut.
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 🙁
I am higher allergic to coconut. Could I substitute another plant based milk for coconut milk?
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.
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
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.
Can you suggest a good curry paste?
Victoria, I used Thai Kitchen red curry paste
This came out better than the restaurants!! Incredible!!
Thank you so much, Sara, for trying the recipe and your kind words.
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!
this soup looks delicious!
Wow, these flavors look amazing! We love shrimp and mushrooms, so this will be a hit in our house!
I love thai flavours, this soup looks so creamy and delicious! I could eat this any time of year!
So yummy and comforting. I love red curry and shrimp.
I love the Thai flavors in this! So great that you can make it easily in the Instant Pot.
This looks so perfect, that I really have to make it over the weekend. My Instant Pot will never have a break
That looks amazing! So flavorful and delicious!
I love this kind of soup! It’s what I always order from thai restaurants – this looks awesome.
Oh gosh, this is right up my alley!
This soup looks so cozy and Thai flavors are my favorite!
You added so many of my favorite ingredients. What a great winter soup!
This is mouth-watering. I love all these ingredients!
I’ve never had shrimp in soup before. Love Thai food, though, so I’m sure it’s delicious!
I’m so into soup these days and this look sooo creamy and delicious!
I just love these one pot recipes and shrimps!
Looks SO comforting and flavorful! Thai flavors are on my favorite, yum.
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?
Hi Diane, yes you can just leave out the fish sauce.
Love this IP soup! So yummy and easy!
Awe, thank you, Cristina 🙂
YUM! That looks so gorgeous and I can taste the flavor from here!
Thank you, ChihYu 🙂
I LOVE the lemongrass flavor in this soup! And the hearty mushrooms are so perfect in it too. So yummy!
Thank you, Emily 🙂
Dang! This looks amazing! I am so ready for fall and soup season. I never would have thought to make a thai inspired recipe.
Thank you, Kelly. I love the Thai flavors!
YUM! I just watched a travel show about Thailand. The food looks so amazing. Now I’m craving your soup.
Thank you, Katja 🙂
I love a good Thai Shrimp soup – love that you can make this one in the instant pot!
Thank you, Tina 🙂
This sounds so flavorful and I love that it’s made in the IP! It looks so good!
Thank you so much, Jessica.
This sounds so flavorful and delicious! Seriously can’t wait for soup season.
Thank you, Jean. I’m so ready for Fall as well. Bring on the soup & pumpkin recipes, lol.
The broth looks AMAZING! My mouth is watering!
Thank you so much, Renee 🙂
Thai flavors are some of my very favorite, and shrimp is totally under utilized in our house! Must try this tempting combo!
Tessa, thank you. I agree I need to make shrimp recipes more often.