This Spicy Thai Shrimp Soup is loaded with healthy veggies and the flavors of Thailand. It comes together in minutes and everyone at your table will love it.
🥘Ingredients:
- 1 tablespoon Butter
- 8 oz Sliced Mushrooms White or portabella
- 3 inch Ginger Fresh & Julienned like little french fries.
- ½ Cup Sliced Celery
- 4 cups Bok Choy Chopped ( white & green parts)
- ½ cup Green Onion
- ½ cup frozen bell pepper pieces
- 4 Cups Chicken Broth
- 14 oz Coconut milk canned
- 1 tablespoon Soy Sauce
- One teaspoon Fish Sauce
- 1 teaspoon garlic *to taste
- One teaspoon black pepper *optional to taste
- 1 pound Shrimp Peeled, de-veined & tail on
- ¼ cup Lime Juice I used three limes.
- Red pepper flakes *to taste
Optional
- 7 oz Shirataki Noodles AKA: Miracle Noodles
👨🍳How to make the Shrimp Soup:
- If you are using the Shirataki Noodles, Rincs them really well and set aside to mix in at the end of the cooking time.
- In a large stock pot saute the ginger and celery for 2-3 minutes while you chop the bok choy.
- Add peppers, onions and mushrooms while continuing to saute.
- Add the bok choy and continue sauteing.
- Once the mushrooms begin to darken add the chicken broth, fish sauce, garlic, pepper, soy sauce and coconut milk.
- Bring to simmering.
- Add the shrimp and push them under the liquid to simmer for about three minutes or until pink and veggies are cooked but still a bit crisp.
- Turn off heat and add lime juice.
- Serve with red pepper flakes ( so everyone can add their own level of spice) and cilantro if desired.
Tips & FAQ's
Can I make the Thai Shrimp Soup Recipe ahead of time?
This soup is best fresh because shrimp doesn't do well hanging out in the fridge for very long. If you won't be able to eat it in a day or two, half the recipe or wait to add the shrimp until you are ready to consume it.
If you are obsessed with Thai food like we are, check out these amazing low carb dishes...
- Peanut Pad Thai with Shirataki Noodles
- Green Curry Braised Chicken
- Chopped Thai Salad
- Thai Cucumber Salad
And the Butter Chicken isn't Thai but OMG...
That's all for the Keto - Thai Shrimp Soup Recipe!
I hope that you love this Shrimp & Coconut Soup as much as we do. And, that you have it with an icy cold Keto Mojito because they are great together.
Cheers Friends!
Bran
Thai Shrimp & Veggie Soup
Equipment
Ingredients
- 1 tablespoon Butter
- 8 oz Sliced Mushrooms White or portabella
- 3 inch Ginger Fresh & Julienned like little french fries.
- ½ Cup Sliced Celery
- 4 cups Bok Choy Chopped ( white & green parts)
- ½ cup Green Onion
- ½ cup frozen bell pepper pieces
- 4 Cups Chicken Broth
- 14 oz Coconut milk canned
- 1 tablespoon Soy Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon garlic *to taste
- 1 teaspoon black pepper *optional to taste
- 1 pound Shrimp Peeled, de-veined & tail on
- ¼ cup Lime Juice I used three limes.
- Red pepper flakes *to taste
Optional
- 7 oz Shirataki Noodles AKA: Miracle Noodles
Instructions
- If you are using the Shirataki Noodles, Rincs them really well and set aside to mix in at the end of the cooking time.
- In a large stock pot saute the ginger and celery for 2-3 minutes while you chop the bok choy.
- Add peppers, onions and mushrooms while continuing to saute.
- Add the bok choy and continue sauteing.
- Once the mushrooms begin to darken add the chicken broth, fish sauce, garlic, pepper, soy sauce and coconut milk.
- Bring to simmering.
- Add the shrimp and push them under the liquid to simmer for about three minutes or until pink and veggies are cooked but still a bit crisp.
- Turn off heat and add lime juice.
- Serve with red pepper flakes ( so everyone can add their own level of spice) and cilantro if desired.
Notes
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Nutrition
The nutritional information in this post is provided as a courtesy. We try to be as accurate as possible but if you ever feel like anything is off on this or any other site you should feel free to do your own calculations.
Darla Rendon
This post about Spicy Thai Shrimp & Veggie Soup has helped me a lot, is very well written.
Love to you All!