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Low-Carb Thai Hot and Sour Shrimp Soup

4.8 stars, average of 163 ratings

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This recipe was created by my friend and talented cook DJ Foodie! I'm a big fan of Thai cuisine and his version of spicy Thai soup is one of the best I've ever tried!

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!

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.

Low-Carb Thai Hot and Sour Shrimp Soup

Hands-on Overall

Serving size about 2 cups

Allergy information for Low-Carb Thai Hot and Sour Shrimp Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free

Nutritional values (per serving, about 2 cups)

Net carbs5.1 grams
Protein25.4 grams
Fat13.9 grams
Calories246 kcal
Calories from carbs 8%, protein 41%, fat 51%
Total carbs6.5 gramsFiber1.4 gramsSugars3 gramsSaturated fat9.1 gramsSodium1,676 mg(73% RDA)Magnesium73 mg(18% RDA)Potassium922 mg(46% EMR)

Ingredients (makes 4 servings)

  • 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


  1. Peel and devein the shrimp, setting the shrimp shells aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Low-Carb Thai Hot and Sour Shrimp Soup

About DJ Foodie

I’m a graduate of the Culinary Institute of America, in Hyde Park, NY. I have worked under some of the best chefs within the United States: in New York, San Francisco, Seattle, Los Angeles and Vail, CO. While I am extremely able to create food, I somehow missed the lesson on “eating” food. For me, it was anything, anywhere, at any time. In early 2010, I had ballooned to 352 lbs and was certain I’d developed diabetes. Life wasn’t good. I read a book promoting a real food, mostly raw, mostly vegetarian diet, at a time I was willing to listen. This started a journey, which has taken me through a variety of eating styles.

Since then, I’ve lost a total of 142 lbs. I am still losing, but slowly. In the interim, I have gained more than I could have ever imagined.

Low-Carb Thai Hot and Sour Shrimp Soup

In response to the ubiquitous question, “How’d you do that?!” … I have started a blog, located at My blog is devoted entirely to that question. Near 400 recipes strong, with a new one added regularly, I share my adventures in the kitchen and my life in a lighthearted and humorous manner.

Today, I eat copious amounts of bacon, loads of meats, vegetables and a wide assortment of other ingredients. I focus on lower carb, but also focus a lot of interesting cooking techniques and creative flavor combinations. Regardless of your food preferences, there is a lot of quality information that can be applied to your own food preferences. Take what works … and leave the rest behind!

Come check me out and say, “Hi!”

Low-Carb Thai Hot and Sour Shrimp Soup

Ingredient nutritional breakdown (per serving, about 2 cups)

Net carbsProteinFatCalories
Prawns, shrimp (raw, peeled)
0.5 g16.3 g0.9 g75 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g2 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Galangal root, Thai ginger, fresh
0.2 g0 g0 g1 kcal
Lemongrass, fresh
0.3 g0 g0 g1 kcal
Lime leaf, dried
0 g0 g0 g0 kcal
Peppers, chile (chili), fresh
0.2 g0 g0 g1 kcal
Chicken stock (broth), chicken only, homemade
0 g6 g6 g78 kcal
Cremini mushrooms, fresh, organic
1.7 g1.7 g0 g12 kcal
Zucchini (summer squash, courgette)
0.6 g0.4 g0.1 g5 kcal
Lime juice, fresh
0.5 g0 g0 g2 kcal
Fish sauce
0.3 g0.5 g0 g3 kcal
Coriander (cilantro), fresh
0.1 g0.1 g0 g1 kcal
Basil, fresh
0.1 g0.2 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, about 2 cups
5.1 g25.4 g13.9 g246 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (11)

Six and a half ounces  (or 188g) of red Thai chilis? I had bought all of the ingredients before I noticed (what I hope is) the typo, so I made it anyway. With two peppers. The broth was extremely salty after straining (and I'm a salt person), so I added a can of coconut milk, and quite a bit of keto-friendly sweetener to salvage the soup. This is my first negative food review, but this recipe needs a lot of tweaking. The flavors have a lot of potential, but the ratios need some tweaking.

Hi Amber, thanks for spotting the typo! The grams/oz of chilies were wrong - all fixed 😊
On the other hand, I wouldn't blame DJ's recipe for the saltiness. It does say "salt and pepper to taste" so if it was too salty, then you either used a very salty broth or you added too much salt. He can't take blame for the brand of broth that you may have used.

Made this tonight and LOVE IT. I've been missing Thai food and this really hit the spot. Thanks for the great recipe. I swapped spinach for zucchini since it's what I had on hand. Deeee-lish!

I agree! All of DJ's recipes that I've tried were delicious 😊

This looks 10000% amazing and I cannot wait to make it!  Thanks for the recipe!

Thank you Stephanie - big thanks to the creator, DJ Foodie! 😊

I'd love to try this but... I hate cilantro. Is there anything else I can use instead or do I just skip it? Thanks

Eve, I'm not a big fan of cilantro either and only use small amounts. If you don't like it, use more basil 😊

Thank you, Carol! 😄

Love recipes from DJ! Thanks for sharing 😊

And he has more - check out his website, it's flooded with great recipes! 😊