Low Carb Shrimp Noodle Soup
Indulge in a flavorful and comforting bowl of Low Carb Shrimp Noodle Soup—a perfect choice for a light yet satisfying meal. Packed with tender shrimp, vibrant veggies, and silky zucchini noodles, this recipe swaps traditional pasta for nutrient-rich zucchini spirals to keep things low-carb and gluten-free. Infused with aromatic flavors like garlic, ginger, and lime, and brought together with a luscious blend of chicken or vegetable broth and creamy coconut milk, this soup offers a delightful combination of warmth and freshness. Ready in just 35 minutes, it’s a quick, easy dish that feels like a wholesome indulgence. Ideal for meal prep or entertaining, this soup is a crowd-pleasing option for those craving healthy comfort food without compromising on taste!
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Recipe Information
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
- to taste salt
- to taste black pepper
Instructions
Start by making zucchini noodles. Use a spiralizer or julienne peeler to create 'zoodles' from the two large zucchinis. Set them aside.
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, sauté for about a minute until fragrant.
Add the sliced red bell pepper and green onions to the pot. Sauté for another 2-3 minutes until the vegetables start to soften.
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.
Add the shrimp to the pot and cook for 3-5 minutes until the shrimp turn pink and are cooked through.
Squeeze the juice of one lime into the soup, and add salt and black pepper to taste.
Add the zucchini noodles to the pot and cook for another 2 minutes, until they are slightly softened yet still al dente.
Remove the pot from heat and stir in the chopped fresh cilantro.
Ladle the soup into bowls and serve hot. Optionally, garnish with additional sliced green onions or cilantro.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 10358 mg | 450% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 42.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3514 mg | 75% | |
*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.
