Beauty and the Foodie

Low carb, keto, recipes, natural beauty remedies

Keto Instant Pot Thai Shrimp Soup

by 45 Comments

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 - Low Carb, Paleo & Whole30

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Ⓡ.

Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30

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.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30

 

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

Recommended Products:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the lid. Add shrimp and coconut milk to the pot, and stir.
  6. 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.
  7. 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.

For More Keto Instant Pot Recipes:

Order My New Book  Below (available at Amazon, Barnes & Noble, Powell’s Books, Walmart & Target)

Keto in an Instant Cookbook- 100 keto recipes for your Instant Pot

Printable Recipe Card Below:

5 from 27 votes
Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30
Print
Keto Instant Pot Thai Shrimp Soup
Prep Time
6 mins
Cook Time
5 mins
release time
5 mins
Total Time
18 mins
 

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.

Course: instant pot, keto, paleo, Soup, whole30
Cuisine: instant pot, soup, Thai
Keyword: keto instant pot thai shrimp soup
Servings: 6
Calories: 200 kcal
Author: Stacey
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the lid. Add shrimp and coconut milk to the pot, and stir.
  6. 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.
  7. Ladle the soup into bowls, sprinkle cilantro over the top to garnish and serve.
Recipe 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 Facts
Keto Instant Pot Thai Shrimp Soup
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 9g 45%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

Recipes You May Also Enjoy:

Pin It Here:

Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30

 

 

Comments

  1. Joy says

    19 May, 2019 at 3:27 pm


    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

    Reply

    • Stacey says

      19 May, 2019 at 4:46 pm

      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.

      Reply

  4. Mimi says

    4 March, 2019 at 2:16 am


    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!

    Reply

  21. Diane says

    29 December, 2018 at 6:31 pm


    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?

    Reply

  24. Emily @ Recipes to Nourish says

    25 August, 2018 at 4:31 pm


    I LOVE the lemongrass flavor in this soup! And the hearty mushrooms are so perfect in it too. So yummy!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2013- 2018 beautyandthefoodie.com

Unauthorized use or duplication of this content without permission from this site’s author is prohibited. Photos & excerpts with a link can be used, but not entire recipes or posts. Full and clear credit must be given to beautyandthefoodie.com with specific direction to the original content.

Privacy Policy and Disclosure

My E-Book: Click Below- On Sale

Easy Low Carb Snack Book

all5lcaf books-2

Low Carb Gluten Free Cookbooks