A fragrant, warming Thai-inspired soup with plump shrimp, creamy coconut milk, and crisp vegetables in a lightly spiced red curry broth. Bold flavors, low carbs, ready in 30 minutes.
Heat the oil in a large pot over medium heat. Add the garlic, ginger, and lemongrass and sauté for 1–2 minutes until fragrant.
Add the red curry paste and stir for 1 minute to bloom the spices.
Pour in the broth and coconut milk. Stir to combine, then bring to a gentle simmer. Do not boil vigorously or the coconut milk may separate.
Add the mushrooms, red bell pepper, and zucchini. Simmer for 5–7 minutes until the vegetables are just tender.
Add the shrimp and cook for 3–4 minutes, just until pink and cooked through. Do not overcook.
Remove the lemongrass stalk. Stir in the fish sauce and lime juice. Taste and adjust seasoning.
Ladle into bowls and garnish generously with fresh cilantro. Serve immediately.
Carbs come primarily from the vegetables and curry paste. Use your usual dosing method agreed with your care team to determine the right bolus. Important: the high fat content from coconut milk significantly slows glucose absorption and can cause a delayed blood sugar rise 2–3 hours after the meal. Plan accordingly and log this meal in your journal to observe your personal response pattern.
