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Keto Instant Pot Thai Shrimp Soup

19 August, 2018 by Stacey 55 Comments

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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 made in the Instant Pot.

Keto Instant Pot Thai Shrimp Soup - Low Carb, Paleo & Whole30Pin

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.

Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30Pin

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.

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 & Whole30Pin

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:

  1. 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.
  2. 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.
  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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Keto Instant Pot Thai Shrimp Soup - Paleo & Whole30Pin

Keto Instant Pot Thai Shrimp Soup

Stacey
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.
5 from 36 votes
Print Recipe Pin Recipe
Prep Time 6 minutes mins
Cook Time 5 minutes mins
release time 5 minutes mins
Total Time 18 minutes mins
Course instant pot, keto, paleo, Soup, whole30
Cuisine instant pot, soup, Thai
Servings 6
Calories 200 kcal

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.

*As an Amazon Associate I earn from qualifying purchases.

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
Keyword keto instant pot thai shrimp soup
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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  1. Toni

    October 31, 2021 at 5:00 am

    This looks amazing! Have you tried freezing it?

    Reply
    • Stacey

      November 01, 2021 at 8:40 am

      Thank you, Toni, I have not tried freezing it.

      Reply
  2. Tamara Hargrave

    August 27, 2020 at 7:05 pm

    5 stars
    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!

    Reply
    • Stacey

      August 28, 2020 at 9:10 am

      Thank you, Tamara, for trying the recipe and for your kind words. I will have to try it with salmon and chicken as well 🙂

      Reply
  3. Michelle

    January 23, 2020 at 8:51 pm

    5 stars
    This was amazing! Will be making this often. Thanks for sharing!

    Reply
    • Stacey

      January 24, 2020 at 7:33 am

      Thank you so much, Michelle, for trying the recipe & for your kind words.

      Reply
  4. Lake

    October 09, 2019 at 8:23 am

    I meant to say I’m highly allergic to coconut.

    Reply
    • Stacey

      October 09, 2019 at 9:22 am

      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 🙁

      Reply
  5. Lake

    October 09, 2019 at 8:01 am

    I am higher allergic to coconut. Could I substitute another plant based milk for coconut milk?

    Reply
  6. Jill Roberts @ Wellnessgeeky.com

    August 06, 2019 at 12:35 am

    5 stars
    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.

    Reply
  7. Joy

    May 19, 2019 at 3:27 pm

    5 stars
    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

      May 19, 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
  8. Victoria Hazen

    April 30, 2019 at 3:38 pm

    Can you suggest a good curry paste?

    Reply
    • Stacey

      May 01, 2019 at 9:22 am

      Victoria, I used Thai Kitchen red curry paste

      Reply
  9. Sara Hawthorne

    March 19, 2019 at 8:51 am

    5 stars
    This came out better than the restaurants!! Incredible!!

    Reply
    • Stacey

      March 21, 2019 at 8:33 am

      Thank you so much, Sara, for trying the recipe and your kind words.

      Reply
  10. Mimi

    March 04, 2019 at 2:16 am

    5 stars
    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
  11. Anne Lawton

    March 03, 2019 at 1:21 pm

    5 stars
    this soup looks delicious!

    Reply
  12. Kathryn

    March 01, 2019 at 6:50 pm

    5 stars
    Wow, these flavors look amazing! We love shrimp and mushrooms, so this will be a hit in our house!

    Reply
  13. Hope

    March 01, 2019 at 3:19 pm

    5 stars
    I love thai flavours, this soup looks so creamy and delicious! I could eat this any time of year!

    Reply
  14. Megan Stevens

    March 01, 2019 at 2:56 pm

    5 stars
    So yummy and comforting. I love red curry and shrimp.

    Reply
  15. Annemarie

    March 01, 2019 at 9:55 am

    5 stars
    I love the Thai flavors in this! So great that you can make it easily in the Instant Pot.

    Reply
  16. Zuzana

    March 01, 2019 at 2:37 am

    5 stars
    This looks so perfect, that I really have to make it over the weekend. My Instant Pot will never have a break

    Reply
  17. CHIHYU

    February 28, 2019 at 7:22 pm

    5 stars
    That looks amazing! So flavorful and delicious!

    Reply
  18. Leslie-Anne

    February 28, 2019 at 6:37 pm

    5 stars
    I love this kind of soup! It's what I always order from thai restaurants - this looks awesome.

    Reply
  19. linda spiker

    February 27, 2019 at 6:45 pm

    5 stars
    Oh gosh, this is right up my alley!

    Reply
  20. Kari - Get Inspired Everyday!

    February 27, 2019 at 2:44 pm

    5 stars
    This soup looks so cozy and Thai flavors are my favorite!

    Reply
  21. Kelly

    February 27, 2019 at 1:35 pm

    You added so many of my favorite ingredients. What a great winter soup!

    Reply
  22. paleoglutenfreeguy

    February 27, 2019 at 12:57 pm

    5 stars
    This is mouth-watering. I love all these ingredients!

    Reply
  23. Raia Todd

    February 26, 2019 at 10:28 am

    5 stars
    I've never had shrimp in soup before. Love Thai food, though, so I'm sure it's delicious!

    Reply
  24. Joni Gomes

    February 26, 2019 at 7:22 am

    5 stars
    I'm so into soup these days and this look sooo creamy and delicious!

    Reply
  25. Mira

    February 26, 2019 at 6:15 am

    5 stars
    I just love these one pot recipes and shrimps!

    Reply
  26. Jean

    February 25, 2019 at 7:17 pm

    5 stars
    Looks SO comforting and flavorful! Thai flavors are on my favorite, yum.

    Reply
  27. Diane

    December 29, 2018 at 6:31 pm

    5 stars
    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
    • Stacey

      December 30, 2018 at 1:32 pm

      Hi Diane, yes you can just leave out the fish sauce.

      Reply
  28. cristina

    August 26, 2018 at 4:31 pm

    5 stars
    Love this IP soup! So yummy and easy!

    Reply
    • Stacey

      August 27, 2018 at 10:13 am

      Awe, thank you, Cristina 🙂

      Reply
  29. ChihYu Smith

    August 25, 2018 at 7:19 pm

    5 stars
    YUM! That looks so gorgeous and I can taste the flavor from here!

    Reply
    • Stacey

      August 27, 2018 at 10:12 am

      Thank you, ChihYu 🙂

      Reply
  30. Emily @ Recipes to Nourish

    August 25, 2018 at 4:31 pm

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

    Reply
    • Stacey

      August 25, 2018 at 6:51 pm

      Thank you, Emily 🙂

      Reply
  31. Kelly @ A Girl Worth Saving

    August 24, 2018 at 8:23 am

    Dang! This looks amazing! I am so ready for fall and soup season. I never would have thought to make a thai inspired recipe.

    Reply
    • Stacey

      August 25, 2018 at 8:36 am

      Thank you, Kelly. I love the Thai flavors!

      Reply
  32. Katja

    August 23, 2018 at 2:43 pm

    5 stars
    YUM! I just watched a travel show about Thailand. The food looks so amazing. Now I'm craving your soup.

    Reply
    • Stacey

      August 25, 2018 at 8:35 am

      Thank you, Katja 🙂

      Reply
  33. tina

    August 22, 2018 at 5:54 am

    I love a good Thai Shrimp soup - love that you can make this one in the instant pot!

    Reply
    • Stacey

      August 22, 2018 at 9:33 am

      Thank you, Tina 🙂

      Reply
  34. Jessica DeMay

    August 21, 2018 at 5:12 pm

    5 stars
    This sounds so flavorful and I love that it's made in the IP! It looks so good!

    Reply
    • Stacey

      August 22, 2018 at 9:33 am

      Thank you so much, Jessica.

      Reply
  35. Jean

    August 20, 2018 at 7:07 pm

    5 stars
    This sounds so flavorful and delicious! Seriously can't wait for soup season.

    Reply
    • Stacey

      August 21, 2018 at 9:55 am

      Thank you, Jean. I'm so ready for Fall as well. Bring on the soup & pumpkin recipes, lol.

      Reply
  36. Renee Kohley

    August 20, 2018 at 2:43 pm

    5 stars
    The broth looks AMAZING! My mouth is watering!

    Reply
    • Stacey

      August 21, 2018 at 9:57 am

      Thank you so much, Renee 🙂

      Reply
  37. Tessa Simpson

    August 20, 2018 at 10:20 am

    5 stars
    Thai flavors are some of my very favorite, and shrimp is totally under utilized in our house! Must try this tempting combo!

    Reply
    • Stacey

      August 21, 2018 at 9:57 am

      Tessa, thank you. I agree I need to make shrimp recipes more often.

      Reply

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