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Spring Vegetable Soup with Shrimp (low carb, low calorie)

Celebrate the season with this Spring Vegetable Soup with Shrimp. Using lemongrass, ginger and garlic for a savory broth and delicious spring vegetables. Only 3.2g net carbs per serving and takes less than 20 minutes!.

Course Soup
Cuisine Thai
Keyword shrimp, spring
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 44 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 1 teaspoon Better Than Bouillon (chicken or vegetable) optional
  • 6 cups broth (chicken or vegetable)
  • 1 tablespoon lemongrass paste
  • 1 tablespoon crushed garlic
  • 2 teaspoons grated ginger
  • 2 cups spring vegetables, sliced (see note**)
  • ½ lb shrimp, raw and peeled
  • cilantro to garnish


  1. Add your broth to a pot along with the lemongrass, garlic and ginger. If you are using the Better than Bouillon add it now.
  2. Bring to a boil and then turn the heat down so it simmers for 5 minutes.
  3. Add your vegetables and shrimp and cook for 5 or so minutes until your vegetables are soft and the shrimp are pink.

  4. Season with salt and pepper if needed and garnish with cilantro.

  5. * I love the flavor of Better than Bouillon and now use it in all my soups. You don't need to use it if you don't have or like it.
  6. Note about vegetables** I used the following (¼ cup radishes, ½ cup asparagus, ½ cup broccoli, ¼ cup grated carrots, ⅛ cup green onions, ¼ cup mushrooms)