Coconut-Curry Cauliflower Soup with Shrimp
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 (low-carb soup) ready in about 35 minutes pairs chopped cauliflower florets, large, peeled and deveined shrimp, (13.5 oz) full fat 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp yellow curry powder and cook for 30 seconds to bloom the spices.
- 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.
- Step 4: Using an immersion blender, purée the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Coconut-Curry Cauliflower Soup with Shrimp take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Curry Cauliflower Soup with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped cauliflower florets from drying out.
Can I substitute ingredients in Coconut-Curry Cauliflower Soup with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Curry Cauliflower Soup with Shrimp for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Curry Cauliflower Soup with Shrimp low-carb soup?
Yes — this recipe is tagged low-carb soup based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
