There’s something magical about the smell of Thai curry simmering on the stove.
This Keto Thai Shrimp Coconut Curry Soup is one of my go-to comfort bowls.
It’s creamy, spicy, a little tangy, and packed with tender shrimp — and it just so happens to be low-carb.
You only need one pot, and it comes together super fast. Perfect for cozy nights when you want big flavor without a lot of work.
Why I Love This Recipe
This soup came to life after a rainy night when I was craving something warm, light, and flavorful but didn’t want to break out of my keto goals. I pulled together what I had — shrimp, coconut milk, and Thai red curry paste — and it just worked. Since then, it’s been a staple.
- Creamy, spicy, and full of flavor
- Only one pot to wash
- Comes together in 30 minutes
- Naturally low-carb and high-protein
- Easy to adjust the heat and ingredients
Servings & Time
Servings: 4
Total Time: 30 minutes
What You’ll Need
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups chicken broth (no sugar added)
- 1 tbsp fish sauce
- 1 tsp lime juice (fresh)
- 12 oz raw shrimp, peeled and deveined
- 1 cup sliced mushrooms
- ½ cup red bell pepper, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 small red chili, thinly sliced (optional, for topping)
- Lime wedges, for serving
Pro Tips
- Don’t overcook the shrimp — they only need a few minutes until they’re pink and firm.
- Use full-fat coconut milk for the best creamy texture.
- Adjust spice by adding more or less red chili or curry paste.
- If you can, use fresh ginger and garlic. It makes a difference!
- Prep everything ahead — the cooking goes fast once you start.
Tools Required
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Microplane or grater
- Measuring spoons and cups
Substitutions and Variations
- Swap shrimp with chicken or tofu
- Add spinach or zucchini for more veggies
- Use green curry paste instead of red for a different flavor
- Swap chicken broth for vegetable broth for a pescatarian option
Make Ahead Tips
- Prep all ingredients (chop veggies, peel shrimp, etc.) ahead of time
- You can make the base (without shrimp) a day ahead — just reheat and add shrimp right before serving
Recipe Instructions
Step 1: Sauté the aromatics
Heat 1 tbsp coconut oil in a large pot over medium heat. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger. Cook for 1–2 minutes, stirring, until fragrant.
Step 2: Stir in the curry paste
Add 2 tbsp Thai red curry paste and stir it into the garlic and ginger. Cook for about 1 minute until it starts to darken and become fragrant.
Step 3: Pour in the liquids
Slowly pour in 1 (13.5 oz) can of full-fat coconut milk and 2 cups chicken broth. Stir to combine everything smoothly. Add 1 tbsp fish sauce and 1 tsp fresh lime juice. Let it come to a simmer.
Step 4: Add mushrooms and bell pepper
Add 1 cup sliced mushrooms and ½ cup thinly sliced red bell pepper to the pot. Simmer for 5–7 minutes until veggies are soft.
Step 5: Cook the shrimp
Add 12 oz raw peeled shrimp to the pot. Simmer for 3–5 minutes until the shrimp turn pink and are cooked through.
Step 6: Finish and garnish
Turn off the heat. Stir in ¼ cup chopped cilantro. Ladle the soup into bowls and top with thinly sliced red chili and lime wedges.
Macros Information (Per Serving – 1 of 4)
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbs: 7g
- Fiber: 1g
- Net Carbs: 6g
Why This Recipe Works (Quick Science)
Thai curry paste is full of flavor because it’s made with aromatic ingredients like lemongrass, chili, and garlic. Coconut milk gives the soup a creamy body without needing flour or thickeners — perfect for keto. The shrimp cook quickly and add protein without carbs. All the ingredients work together to create layers of flavor while keeping it low-carb.
Common Mistakes
- Boiling the shrimp too long: They get rubbery fast. Keep an eye on them.
- Using light coconut milk: It’s too watery and won’t give you that creamy texture.
- Not stirring the curry paste long enough: This helps release the oils and boost the flavor.
- Overloading with veggies: Too many can dilute the broth flavor and add extra carbs.
What to Serve With
- A side of cauliflower rice
- Keto garlic naan or almond flour flatbread
- A crisp cucumber salad
- Thai iced tea with stevia for dessert
FAQ
Can I use frozen shrimp?
Yes, just thaw them first and pat them dry before cooking.
Is this soup spicy?
It has a mild to medium heat. Add less curry paste or skip the chili garnish if you’re sensitive.
Can I freeze this soup?
Yes, but freeze it without the shrimp. Add fresh shrimp when reheating so they don’t overcook.
Can I add noodles?
For keto, try shirataki noodles or zucchini noodles added at the end.
Hope you love this one-pot wonder as much as I do! If you try it, drop a comment below and let me know how it turned out or if you swapped in your own twist — I always love hearing your ideas!