Coconut-Curry Cauliflower Soup with Shrimp

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A warming, velvety keto soup that blends fragrant coconut milk and curry spices with tender shrimp and cauliflower for a nutritious low-carb bowl. This Thai-inspired keto recipe (low-carb soup), ready in about 35 minutes, pairs cauliflower florets, shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, chopped cauliflower florets
• 12 large, peeled and deveined shrimp
• 1 can (13.5 oz) full fat coconut milk
• 2 cups, low sodium chicken broth
• 2 tbsp yellow curry powder
• 1 tbsp fresh grated ginger root
• 3 minced garlic cloves
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp fresh grated ginger root; sauté for 1-2 minutes until fragrant.
2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 30 seconds to bloom the spices.
3. Step 3: Add 4 cups chopped cauliflower florets, 1 can (13.5 oz) full fat coconut milk, and 2 cups low sodium chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until cauliflower is tender.
4. Step 4: Using an immersion blender, purée the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: In a separate skillet over medium-high heat, sauté 12 large peeled and deveined shrimp for 2 minutes per side until pink and opaque.
6. Step 6: Ladle soup into bowls, top each with 6 shrimp, drizzle 1 tbsp lime juice over, and garnish with 1/4 cup chopped fresh cilantro.