Low Carb Shrimp Noodle Soup

Dive into a comforting bowl of Low Carb Shrimp Noodle Soup, a vibrant and nourishing dish that combines bold Thai-inspired flavors with a healthy twist. Perfect for keto or gluten-free diets, this recipe swaps traditional noodles for zucchini “zoodles,” keeping it light yet satisfying. Juicy shrimp, creamy coconut milk, and aromatic garlic and ginger meld together in a rich, flavor-packed broth enhanced with fish sauce, soy or tamari, and a squeeze of zesty lime. Fresh red bell pepper and green onions add color and crunch, while a sprinkle of cilantro provides a fragrant finish. Ready in just 35 minutes, this delightful soup is a quick and wholesome meal that’s as easy to make as it is delicious.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams shrimp, peeled and deveined
• 2 pieces zucchini, large
• 4 cups chicken or vegetable broth
• 1 cup coconut milk
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 1 piece red bell pepper, sliced
• 3 stalks green onions, sliced
• 1 piece lime, juiced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 0.25 cup fresh cilantro, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Start by making zucchini noodles. Use a spiralizer or julienne peeler to create 'zoodles' from the two large zucchinis. Set them aside.

Step 2

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, sauté for about a minute until fragrant.

Step 3

Add the sliced red bell pepper and green onions to the pot. Sauté for another 2-3 minutes until the vegetables start to soften.

Step 4

Pour in the chicken or vegetable broth, coconut milk, fish sauce, and soy sauce or tamari. Stir to combine and bring the mixture to a simmer.

Step 5

Add the shrimp to the pot and cook for 3-5 minutes until the shrimp turn pink and are cooked through.

Step 6

Squeeze the juice of one lime into the soup, and add salt and black pepper to taste.

Step 7

Add the zucchini noodles to the pot and cook for another 2 minutes, until they are slightly softened yet still al dente.

Step 8

Remove the pot from heat and stir in the chopped fresh cilantro.

Step 9

Ladle the soup into bowls and serve hot. Optionally, garnish with additional sliced green onions or cilantro.

Nutrition Facts

Serving size	(2705.3g)

Amount per serving	% Daily Value*
Calories	995.0

Total Fat 24.8g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 976.5mg	0%
Sodium 10358.4mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 42.9g
Protein 142.0g	0%

Vitamin D 0IU	0%
Calcium 447.6mg	0%
Iron 8.4mg	0%
Potassium 3514.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 52.3%

Carbs: 27.1%