Instant Pot Thai Shrimp Soup (Keto, Paleo, Whole 30)

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    Keto Instant Pot Thai Shrimp Soup is a delicious, creamy, low carb, paleo, and whole30 soup with Thai flavors of lemongrass, lime, ginger, red curry and coconut milk made in the Instant PotⓇ.

    A creamy Thai inspired shrimp soup with The delicious Thai inspired flavors of coconut, lime, and fragrant lemongrass.


    Instant Pot Thai Shrimp Soup (Keto, Paleo, Whole 30)
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    A quick and easy to make Instant PotⓇ soup with such incredible flavors!
    Instant Pot Thai Shrimp Soup (Keto, Paleo, Whole 30)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    A quick and easy to make Instant PotⓇ soup with such incredible flavors!
    Servings Prep Time Cook Time
    6servings 5minutes 15minutes
    Servings Prep Time
    6servings 5minutes
    Cook Time
    15minutes
    Ingredients
    Ingredients
    Servings: servings Units:
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    Instructions
    1. Press the Sauté button once. Once the inner pot becomes hot, add 1 tbsp butter. Once butter is melted, add the shrimp and stir until shrimp turns pink and begins to curl. Immediately transfer shrimp to a medium bowl. Set aside.
    2. Add remaining 1 tbsp butter to the inner pot. Once butter is melted, add onions and garlic and sauté until garlic is fragrant and onions become translucent. Press Cancel to turn off the heat.
    3. Add chicken broth, lime juice, fish sauce, red curry paste, coconut aminos or tamari sauce, mushrooms, grated ginger root, sea salt, and black pepper. Stir to combine.
    4. Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook on High, and set the cooking time for 5 minutes. When the cook time is complete, allow the pressure to release Naturally for 5 minutes (Don’t touch the pot for 5 minutes), and then carefully quick release the remaining pressure by flipping the steam release handle to “Venting”. Press Cancel to turn off the heat.
    5. Remove the lid. Add shrimp and coconut milk to the pot, and stir.
    6. Press the Sauté button twice (“more or high” setting will light up), and let the soup come to a boil. Once boiling Press Cancel to turn off the heat. Let soup rest for 2 minutes in the pot.
    7. Ladle the soup into bowls, sprinkle cilantro over the top to garnish and serve.

    RECIPE NOTES & TIPS:

    Recipe from beautyandthefoodie.com

    Nutrition Facts
    Instant Pot Thai Shrimp Soup (Keto, Paleo, Whole 30)
    Amount Per Serving
    Calories 200 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 9g 45%
    Total Carbohydrates 5g 2%
    Dietary Fiber 1g 4%
    Sugars 3g
    Protein 13g 26%
    * Percent Daily Values are based on a 2000 calorie diet.
    Maya Clipps, Founder and cornerstone of Clever Chef Team. Deserts are her thing and no one can come between her and her cakes and pastry. Nevertheless she’s specialized in deserts, her cooking abilities are far beyond that segment only, and by her side all of the chefs in our team improved their skills massivly. Follow her recipes and you’ll understand what we mean.

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