Shrimp Thai Curry Soup (low carb)

If you are looking for a warming, flavorful soup while on a low carb diet, try this easy keto shrimp Thai curry soup. It’s so tasty and satisfying it will definitely warm you up on a cold day. Each serving of this Thai red curry soup has only 3.1g net carbs, 13.5g protein and 165 calories!

You might also like this low carb spring vegetable and shrimp soup!

When we were looking at places to live in England many years ago we stopped at a Thai restaurant and had the best soup ever. It was a cold day with spitting rain and the spicy Thai soup really warmed us up and it was so flavorful.

This shrimp Thai curry soup recipe is based on that delicious soup. It’s naturally low carb (3.1g net carbs), low calorie (164 calories) and has a good amount of protein (13.5g protein). And it’s very easy to make but packed with flavor and will definitely warm you up on a cold day.

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe was shrimp, vegetable bouillon, Mae Ploy curry paste , radishes, mushrooms, green onions, carrots, cilantro, lime juice, coconut milk and brown sugar sweetener.

• Mae Ploy red curry paste – I use this Thai curry paste in a lot of recipes and it’s not only inexpensive but it will last you for a long time. See the recipes if you scroll down below the step by step recipe. You can buy online or I know Thai Kitchen makes a red curry paste and is in most grocery stores.
  Note – The red curry paste has so many spices and tasty ingredients like garlic, kaffir lime leaves, lemongrass, red chiles, etc. so it takes worth investing in if you love Thai cuisine and the flavor of Thai red curry.
• Better than Bouillon – I used Better than Bouillon products because they add so much flavor to my soup recipes. You can buy it in most grocery stores. However you can substitute with vegetable broth, chicken stock or use bouillon cubes.
• Veggies – I used carrot sticks, green onions, mushrooms and radishes. You can use other vegetables but I like the color and low carb values for these. Plus they are vegetables I often see in Thai soups when I go to a restaurant. Other options are broccoli, bell peppers, snow peas, snap peas, Napa cabbage, spinach, etc.
• Shrimp – I used frozen shrimp that I buy at Aldi. You can use fresh, frozen, peeled, unpeeled or even leftover cooked shrimp. Whatever you have on hand.
• Coconut Milk – I always look for the coconut milk that has the least carbs. Some have added sugar and you don’t want that. Trader Joes is a good brand and this Thai Kitchen brand is good too. I use this for the taste but the added benefit is it’s dairy free.
• Swerve brown sugar sweetener – I love this brand of sweetener but you can use whatever brand of brown sugar sweetener you want. In a pinch you can use regular sweetener and if you don’t care about carbs you can use regular brown sugar.
• Fresh Cilantro and Limes – I use the limes at the end of the dish and you can use bottled lime juice if you don’t have fresh. You can eliminate it too but it does add a nice acidity to the broth. And I think fresh cilantro is a must to me as well but you can eliminate it or substitute with other fresh herbs like Thai basil leaves or parsley if you don’t like cilantro. But if you have it or can get it, I think it would be a good addition.

How to make shrimp Thai curry soup.

You can make this tasty soup recipe very quickly. The total time should be less than 20 minutes.

Step 1: Get out a soup pan and heat to medium heat. Add the water and bouillon (or broth in the same amount of the water) along with the coconut milk, curry paste, salt and brown sugar sweetener. Whisk well to combine.

Step 2: Bring to a simmer to make the flavors combine. While that is heating up slice or prep the vegetables in thin pieces. Then add them to the simmer broth. Cook for just a few minutes to soften the veggies.

Step 3: Lastly add in the shrimp. Cook for a few minutes until the shrimp is pink and cooked through. This should only take a few minutes more.

Step 4: Take off the stove and spoon into bowls. Then add a squeeze of lime and garnish with cilantro leaves. You can serve the lime wedges and chopped cilantro on the side for everyone to use as much as they want.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

TIP: This tastes great even on the next day however the shrimp will get tough if you keep reheating it. I took out the shrimp, heated up the soup in the microwave and then added the shrimp back in to keep it from getting too rubbery.

More low carb recipes using red curry paste.

If you like Thai flavors you might want to invest in a container of  Mae Ploy curry paste. I bought mine in an Asian store for a only a few dollars but you can also buy it online and it will last forever! It has great flavor and there are many low carb recipes you can make with it. Here are a few:

• Asian beef and cabbage noodles
• Thai marinated flank steak with peanut dipping sauce
• red curry cabbage noodles
• Asian smoked beef jerky
• roasted Thai curry pumpkin seeds
• Thai curry zucchini soup
• Roasted curry nuts

This shrimp Thai curry soup was really flavorful and as I mentioned above it tasted even better the next day. It’s a warming soup that simple but is so tasty. I love that it’s low carb and low calorie and you get a great boost of protein too. I hope you give it a try and let me know what you think.

The nutritional information for 1 serving is: 165 calories / 10g fat / 4.3g carbs / 1.2g fiber / 13.5g protein = 3.1g net carbs