Craving something warm, creamy, and full of bold flavors?
This Keto Curry Shrimp Soup is a dream come true. It’s a comforting blend of rich coconut curry and tender shrimp, perfect for busy nights or cozy dinners.
The best part? It’s ready in just 30 minutes! As someone who loves quick and flavorful weeknight meals, this recipe has become my go-to for effortless keto dining. Let’s dive in!
Why You’ll Love This Keto Curry Shrimp Soup
Quick and Easy: This creamy soup comes together in just half an hour, making it ideal for when you’re short on time but need a satisfying meal.
Low Carb and Guilt-Free: Packed with flavor but low in carbs, this soup is perfect for anyone following Keto Soup Recipes or other low-carb plans.
Amazing Flavor Combo: The rich coconut milk and spicy curry blend beautifully with the shrimp to create an irresistible low carb soup.
Perfect for Solo Dinners: This soup is perfect when you’re looking for keto meals for 1 person, though it’s easy to scale up if needed.
What You’ll Need
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1-2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- ½ pound large shrimp, peeled and deveined
- 1 small zucchini, spiralized or chopped
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- Salt and pepper, to taste
- Optional garnishes: fresh cilantro, lime wedges
Pro Tips
- Use pre-peeled and deveined shrimp to save time.
- Adjust the spice level by adding more or less red curry paste to suit your taste.
- If serving kids, mix in a splash of extra coconut milk to dial back the curry’s heat.
- For a more filling keto soup, add spinach or thin slices of red bell pepper.
- Fresh lime juice is key for bringing out the flavors—don’t skip it!
Tools
- Medium saucepan
- Wooden spoon
- Sharp knife
- Spiralizer (optional)
- Measuring cups and spoons
Substitutions and Variations
- Swap shrimp for chicken or tofu for a different protein option.
- If you don’t have zucchini, substitute with cauliflower rice or bok choy.
- Use yellow curry paste instead of red for a milder flavor.
- Omit the fish sauce if you prefer a vegetarian broth.
Make Ahead Tips
Prepare the curry soup base (without the shrimp or zucchini) up to a day ahead. Reheat and add the shrimp and zucchini just before serving for a fresh taste.
Instructions
- Heat the coconut oil in a medium saucepan over medium heat. Add the garlic, ginger, and curry paste. Sauté until fragrant, about 2 minutes.
- Pour in the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
- Add the shrimp and cook until they turn pink, about 5 minutes.
- Stir in the zucchini, fish sauce, and lime juice. Let simmer for an additional 2-3 minutes.
- Taste and season with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid overcooking the shrimp. This soup also freezes surprisingly well—just leave out the zucchini if freezing and add fresh when reheating.
There’s nothing like a hearty, satisfying soup to brighten your day. This Keto Curry Shrimp Soup is a flavorful, low-carb easy soup you’ll come back to again and again. Give it a try and let me know how it turned out, or ask any questions in the comments below. Happy cooking!
—– RECIPE CARD INFO —–
The course of this recipe: Main
Number of servings: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: 300 (estimated per serving)
Food Labels:
Dairy Free
Gluten Free
Keto
Low Carbs
Ingredients:
1 tablespoon coconut oil
2 cloves garlic, minced
1 teaspoon grated ginger
1-2 tablespoons red curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
½ pound large shrimp, peeled and deveined
1 small zucchini, spiralized or chopped
1 tablespoon fish sauce
1 teaspoon lime juice
Salt and pepper, to taste
Optional garnishes: fresh cilantro, lime wedges