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Craving something rich, flavorful, and healthy?

This Thai Shrimp Soup is the perfect quick and easy dish to satisfy your taste buds without compromising your diet.

Packed with fresh shrimp, creamy coconut milk, and vibrant spices, it’s naturally paleo, Whole30, and keto-friendly.

Whip it up in under 30 minutes for a satisfying meal that feels like cozy Thai takeout—but without the guilt!

For Thai Shrimp Soup

• Shrimp – Fresh medium shrimp, peeled and deveined. The star of the dish, offering a tender and juicy texture.
• Coconut Milk – Full-fat coconut milk adds a creamy, rich base to the soup, enhancing the flavor and providing a smooth texture.
• Garlic – Freshly minced garlic brings bold and aromatic flavors to the soup.
• Ginger – Freshly minced ginger adds a zesty kick and a warm, earthy flavor.
• Lemongrass – Minced inner stalk of lemongrass, giving the soup its signature citrusy flavor.
• Red Curry Paste – Adds depth of flavor and a mild spice to the dish, infusing the broth with heat.
• Chicken Broth – Provides a savory, hearty base for the soup. You can use vegetable broth for a lighter option.
• Fish Sauce – This adds a salty umami depth to the soup, balancing out the richness of the coconut milk.
• Shiitake Mushrooms – Fresh shiitake mushrooms bring an earthy flavor and meaty texture that complements the shrimp.
• Lime – Zest and juice of lime add a fresh citrus tang to the soup, brightening up the flavor profile.
• Scallions – For a bit of freshness and crunch to garnish the soup.
• Cilantro – Fresh cilantro adds a fresh, herbal note to the soup, perfect as a garnish.

Thai Shrimp Soup (Paleo, Whole30, Keto)

This Thai Shrimp Soup is a delicious and easy-to-make dish that is full of vibrant flavors!

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Course: Dinner, Soup

Cuisine: Asian, Thai

Keyword: Thai Shrimp Soup (Paleo, Whole30, Keto)

Prep Time: 7 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

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Ingredients:

• 1 Tbsp avocado oil or olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 Tbsp fresh ginger, minced
• 1 Tbsp lemongrass, minced (use the inner part of 1 stalk)
• 1 Tbsp red curry paste
• 3 cups chicken broth or vegetable broth (ensure it's Whole30-compliant)
• 1 Tbsp fish sauce
• 2 cans (14 oz each) full-fat coconut milk
• 8 oz fresh shiitake mushrooms, sliced
• 1 lb medium shrimp, peeled and deveined
• Zest of 1 lime, grated
• 1 1/2 Tbsp lime juice (about 1 lime)
• Sea salt, to taste
• Fresh cilantro, for garnish
• Sliced scallions, for garnish

 

Instructions:

1. Heat the oil in a large stockpot over medium heat. Add the diced onion and cook until it becomes fragrant, about 3 minutes. Stir in the minced garlic, ginger, lemongrass, and curry paste. Cook for an additional 1 minute to release the flavors.
2. Pour in the chicken or vegetable broth while stirring continuously. Add the fish sauce, and allow the soup to simmer for about 10 minutes.
3. Stir in the coconut milk and then add the sliced mushrooms. Cook for another 5 minutes, until the mushrooms become tender.
4. Add the shrimp to the pot and cook until the shrimp are fully cooked through and no longer translucent, around 5 minutes.
5. Stir in the lime zest and lime juice, then season with salt to taste. Serve hot, garnished with fresh cilantro, sliced scallions, and lime wedges.

 

Nutrition

Calories: 278kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 15g
Cholesterol: 191mg | Sodium: 1267mg | Potassium: 471mg | Fiber: 1g | Sugar: 2g
Vitamin A: 394IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 5mg

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1. Can I use frozen shrimp instead of fresh ones?

Yes, you can use frozen shrimp. Ensure they are thawed and patted dry before cooking to achieve the best texture and flavor.

2. What if I can’t find lemongrass?

If lemongrass is unavailable, you can substitute with 1-2 teaspoons of lemongrass paste or use a combination of lemon zest and a pinch of lemon zest.

3. How can I adjust the spiciness of the soup?

To adjust the heat, modify the amount of red curry paste used. Start with less if you’re sensitive to spice, and add more to increase the heat level to your preference.

4. Can I make this soup vegetarian?

Yes, for a vegetarian version, substitute the shrimp with tofu and use vegetable broth instead of chicken broth. Note that the flavor profile will differ slightly, but it will still be delicious.

5. How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of broth or water if the soup has thickened.

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