Easy Thai Coconut Curry Soup With Shrimp – Low Carb And Filling!

If you are looking for a warming, flavorful soup while on a low carb diet, try this easy Thai coconut curry soup with shrimp. It’s so tasty and satisfying it will definitely warm you up on a cold day. Easy serving of this shrimp curry soup has only 3.1g net carbs 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 spiting rain and the spicy Thai soup really warmed us up and it tasted great. 

This Thai coconut curry soup with shrimp recipe is based on that delicious soup. It’s naturally low carb and very easy to make. It only has 3.1g net carbs and 164 calories but it’s packed with flavor and will definitely warm you up on a cold day.

Ingredients For This Shrimp Curry Soup

You really don’t need a lot of ingredients to make this coconut curry soup. I used my Mae Ploy curry paste again as it packs a lot of flavor in a just a spoonful. 

Of course I used coconut milk and for the broth I also tried Better that Bouillon vegetable base for a change. I love their products but I usually use chicken and beef bases so the vegetable was a new purchase. 

For the vegetables I used radishes, mushrooms, green onions, carrots and cilantro. Lastly I added a little Swerve brown sugar sweetener and a squeeze or two of lime to balance the flavors.

Other Low Carb Recipes Using Thai 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

Thai Coconut Curry Soup Recipe

You can make this recipe very quickly. In a soup pan, you can add your Better than Bouillon vegetable base, curry paste, Swerve, coconut milk, salt and water and then whisk to combine. Once that heats up add in the vegetables and simmer for just a few minutes. 

Then add in the raw shrimp and once it starts to turn pink you are almost done. Just squeeze in your lime and mix in the cilantro leaves and that’s it!

This was really full of flavor and tasted even better the next day though I must say 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. Enjoy!

The nutritional information for 1 serving is:

165 cals / 10g fat / 4.3g carbs / 1.2g fiber / 13.5g protein = 3.1g net carbs

5 from 7 votes

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Easy Thai Coconut Curry Soup with Shrimp – low carb

If you are looking for a warming, flavorful soup while on a low carb diet, try this easy Thai coconut curry soup with shrimp. It's so tasty and satisfying and will warm you up on a cold day. Easy serving of this shrimp curry soup has only 3.1g net carbs and 165 calories!

Course Main Course

Cuisine Thai

Keyword coconut milk, shrimp, soup, thai curry

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5

Calories 165 kcal

Author Denise

Ingredients

• 1 can coconut milk
• 5 cups water
• 1 tablespoons Better than Bouillon vegetable base (can use broth)
• ½ teaspoon salt
• 1 tablespoon Swerve brown sugar sweetener
• 1 tablespoon Mae Ploy red curry paste
• 3 mushrroms, thinly sliced
• ¼ cup radishes, thinly sliced
• ¼ cup carrots, julienne
• ¼ cup green onions, chopped
• 12 oz shrimp, raw, peeled
• ¼ cup cilantro leave, chopped
• 2 tablespoons lime juice

Instructions

1. In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.

2. Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.

3. Cook until the shrimp to pink and are cooked through. This should only take a few minutes.

4. Take of the stove and add in the lime and use the cilantro leaves to garnish.