Shrimp Thai Curry Soup (low carb, low calorie)
If you are looking for a warming, flavorful soup while on a low carb diet, try this easy shrimp Thai curry soup. 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, 13.5g protein and 165 calories!
Ingredients
- 1 can coconut milk
- 5 cups water
- 1 tablespoons Better than Bouillon vegetable base (can use broth or stock in place this and the water)
- ½ teaspoon salt
- 1 tablespoon Swerve brown sugar sweetener
- 1 tablespoon Mae Ploy red curry paste
- 3 mushrooms, thinly sliced
- ¼ cup radishes, thinly sliced
- ¼ cup carrots, small julienne strips
- ¼ cup green onions, finely diced
- 12 ounces shrimp, raw, peeled
- ¼ cup cilantro leaves, chopped (optional but recommended)
- 1-2 lime, cut into wedges (optional but recommended)
Instructions
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Get out a medium soup pan and heat to medium heat.
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Add the water, bouillon, coconut milk, curry paste, salt and brown sugar sweetener. Whisk to combine. Bring to a simmer. (Note if you are not use Better than Bouillon you can use vegetable or chicken broth or stock in place of the water and bouillon).
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While that is cooking, slice the vegetables (mushrooms, radishes, carrots and green onions) into thin slices or pieces. Add the simmer broth and cook for a few minutes to soften the vegetables.
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Next add the shrimp and cook until the shrimp turn pink and are cooked through. This should only take a few minutes.
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Take off the stove and serve with the lime wedges and cilantro leaves. Let everyone add a squeeze of lime juice into the bowl along with some of the cilantro leaves to garnish.
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Store leftovers in an airtight container.
Recipe Notes
The nutritional information for 1 serving is: 165 calories / 10g fat / 4.3g carbs / 1.2g fiber / 13.5g protein = 3.1g net carbs