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 Time6 minutesmins
Cook Time5 minutesmins
release time5 minutesmins
Total Time18 minutesmins
Course: instant pot, keto, paleo, Soup, whole30
Cuisine: instant pot, soup, Thai
Keyword: keto instant pot thai shrimp soup
Servings: 6
Calories: 200kcal
Author: Stacey
Ingredients
2tablespoonunsalted butter or gheedivided in half
½lb225g medium uncooked shrimp, peeled and deveined
½yellow oniondiced
2clovesgarlicminced
4cupschicken broth
2tablespoonfresh lime juice
2tablespoonfish sauce
2½teaspoonred curry paste
1tablespooncoconut aminospaleo whole30 or can use 1 tablespoon tamari sauce for low carb
1stalk lemongrass bruised and finely chopped
1cupsliced fresh white mushrooms
1tablespoongrated fresh ginger root
1teaspoonsea salt
½teaspoonfreshly ground black pepper
113.66-ounce can unsweetened, full-fat coconut milk
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.
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-