One of my absolute favorite soups meals is the famous “Tom Kha Gai”, which means “Chicken with Galangal”. I only mention this, because THIS particular soup tends to have a similar taste sensation, except … with shrimp! If you’ve enjoyed the famous Thai Soup and you enjoy sweet tasty crustaceans, and occasionally feel that coconut milk just gets in the way … then … move this to the top of your list! Low Carb Thai Hot and Sour Shrimp Soup!
Low Carb Thai Hot and Sour Shrimp Soup
This one is based in a FANTASTIC and incredibly flavorful shrimp broth, which is made from fresh shrimp shells and other aromatics. I like to make this and freeze it, when I’ve got excess shrimp shells. Then, making a quick batch of this soup becomes easy!
Note: Because some of the ingredients are strained out of this recipe, they are partially counted in the nutrition, which likely makes the nutrition on this recipe slightly suspect, but mostly accurate.
Macronutrient ratio: Calories from carbs (8%), protein (41%), fat (51%).
Total Carbs 6.5 grams
Fiber 1.4 grams
Net Carbs 5.1 grams
Protein 25.4 grams
Fat 13.9 grams
of which Saturated 9.1 grams
Calories 246 kcal
Magnesium 73 mg (18% RDA)
Potassium 922 mg (46% EMR)
- 1 lb shrimp (16-20), peeled with the tails left on, and deveined (454 g/ 15.9 oz)
- 2 tbsp coconut oil, divided (28 g / 1 oz)
- 1 medium onion, diced (110 g/ 3.9 oz)
- 4 each garlic cloves (12 g/ 0.4 oz)
- 1 one inch piece galangal or ginger root, peeled and slice into 8 chunks (22 g/ 0.8 oz)
- 1 each lemongrass stalk, 1/2-inch rough chop from the white portion (22 g/ 0.8 oz)
- 3 each fresh kaffir lime leaves, rough chop or 1/2 tsp fresh lime zest
- 1 each red and green Thai chilies, rough chop (10 g/ 0.4 oz)
- 5 cups chicken broth (896 g/ 31.7 oz)
- 1/2 lb cremini, shiitake, oyster or button mushrooms, washed and sliced into wedges (227 g/ 8.1 oz)
- 1 small green zucchini (118 g/ 4.2 oz)
- 2 tbsp fresh lime juice (31 g/ 1.6 oz)
- 2 tbsp fish sauce (36 g/ 1.3 oz)
- 1/4 bunch fresh cilantro, very coarsely chopped (25 g/ 0.9)
- 1/4 bunch fresh Thai basil, very coarsely chopped (25 g/ 0.9)
- Salt and pepper, to taste
Hands-on 15 minutes Overall 55 minutes
- Peel and devein the shrimp, setting the shrimp shells aside.
- In a large pot, heat 1 coconut oil over medium heat. Add the shrimp shells and quickly stir to cook them. They burn easily, so keep them moving. Cook until they are red in color and lose any ammonia aroma. Add onion, garlic, galangal (or ginger), lemongrass, lime leaf (or a small amount of fresh lime zest), chilies and a bit of salt and pepper. Cook for about 3 minutes, or until onions are slightly translucent. Add chicken broth to the pot. Simmer.
- Once the shrimp stock has simmered for about 30 minutes, strain it. Discard shells. This is when I will often chill the broth and then freeze it. If continuing, place the stock back on the stove to slowly simmer.
- Heat a large sauté pan over high heat. Once hot, add the coconut oil, zucchini and mushrooms with a bit of salt and pepper. Saute until cooked through, but still slightly firm. Add to the shrimp broth.
- Add the raw shrimp to the shrimp broth. Allow the vegetables and shrimp to simmer for about 1 to 2 minutes. Add the lime juice, fish sauce and a bit of salt and pepper. Taste the broth and adjust seasoning. When the shrimp is cooked through, about 1 more minute, add the fresh cilantro and basil. Serve!