Thai Coconut Shrimp Soup [Keto]

< Back

Thai Coconut Shrimp Soup [Keto]

This delicious and creamy soup is hearty and perfect for a summer night! It really brings me back to Thailand where Jacob and I would be having a bowl like this on the beach and enjoying the gorgeous sunset together.

This dish is easy to make, and surprisingly delicious… trust me. Its low-carb and also packed with healthy fats from the Coconut cream.

Macros (per serving):

FAT: 75.5g

NET CARBS: 13.1g

PROTEIN: 47.9g

INGREDIENTS:

• 1 lb - Shrimp (or boneless chicken)

• 2 cans - Coconut Cream (Not coconut milk. Cream. Find in asian market, or Trader Joe’s has a good one)

• 1 head - Broccoli

• 2 - 8oz containers of baby bella or button mushrooms (I buy the pre-sliced kind!)

• 1 can - Baby Corn

• 1 bunch - Fresh Cilantro

• 4-5 Garlic Cloves

• 3 Scallions Stalks

• 1 or 2 - Jalapenos

• Fresh Ginger Root

• Fresh Mint OR Thai Basil

• 2 TBS - Coconut Oil

• 2 TBS - Fish Sauce

• Optional: Sriracha or Sambal (Garlic Chili Paste)

• Salt + Pepper

• 1 - Lime (plus extra for garnish)

DIRECTIONS:

[If frozen, defrost shrimp in a bowl of cool water for a few minutes.]

GREEN PASTE:

1. De-seed 1 jalapeno (2 if you want spicy). Trim ends of 3 scallions.

2. In a food processor, add the jalapeno, juice of 1 lime, scallions, 1/3C of packed cilantro (include the stems), 8 large mint leaves (or thai basil), 1” cube of peeled ginger root, 5-6 garlic cloves, 1/4tsp kosher salt, and pulse into a fine paste. Set aside.

*TIP: Use a small spoon to scrape the skin off the ginger root! Easy peeling!

PREP:

1. Prep 1 head of broccoli into florets. Set aside.

2. Slice 2x 8oz containers of baby bella mushrooms (or button). TIP: I buy the pre-sliced containers, for ease.

3. Peel Shrimp — i leave the tails on, but its up to you!

   (ALTERNATE: Use boneless chicken, and slice into very thin strips). Set aside.

*NOTE: Have everything prepped, because the next part happens quickly, and everything needs to be ready.*

SOUP Assembly:

1. Place a large pot on high heat. Add 2 TBS of coconut oil.

2. Add the green paste. Sautee for 2 minutes, stirring constantly.

3. Add 2 cans of coconut cream, and bring to a boil.

4. Drop in all the rest of the ingredients (shrimp/chicken, broccoli, drained baby corn, mushrooms).

5. Add 2 TBS fish sauce, 1 tsp cracked pepper, 1 tsp kosher salt. (Optional: tsp Sriracha or Sambal)

6. Bring to a boil, drop heat to med-low, and simmer until everything is cooked. Taste for salt. Add more if needed. Remove from heat, and serve immediately. Garnish lime wedge and fresh cilantro or thai basil.

Enjoy! And take pictures of your finished dish! Tag @chefmichael.keto on IG to be featured!