Keto Instant Pot Thai Shrimp Soup

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:

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.

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5 from 26 votes

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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.

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