Thai Shrimp Soup {Paleo, Whole30, Keto} Recipe
Introduction
This Thai Shrimp Soup is a vibrant and comforting dish perfect for anyone following Paleo, Whole30, or Keto diets. Packed with fragrant herbs, creamy coconut milk, and tender shrimp, it delivers authentic flavors in a simple, nourishing bowl.
Ingredients
- 1 Tbsp avocado oil or olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp minced lemongrass (inner part of one stalk)
- 1 Tbsp red curry paste
- 3 cups chicken broth or vegetable broth (check ingredients for Whole30)
- 1 Tbsp fish sauce
- 2 (14 oz) cans full-fat coconut milk
- 8 oz fresh shiitake mushrooms, sliced
- 1 lb medium shrimp, peeled and deveined
- Zest of one lime, grated
- 1 1/2 Tbsp lime juice (about 1 lime)
- Sea salt to taste
- Cilantro for garnish
- Scallions for garnish
Instructions
- Step 1: Heat the oil in a large stock pot over medium heat. Add the diced onion and cook until fragrant, about 2-3 minutes. Stir in the minced garlic, ginger, lemongrass, and red curry paste, cooking for 1 minute more to release their aromas.
- Step 2: Pour the chicken or vegetable broth into the pot while stirring continually. Add the fish sauce and bring the soup to a simmer. Let it simmer gently for 10 minutes to blend the flavors.
- Step 3: Stir in the coconut milk, then add the sliced shiitake mushrooms. Cook and stir for about 5 minutes until the mushrooms are tender.
- Step 4: Add the shrimp to the pot and cook until they turn opaque and are just cooked through, about 5 minutes. Avoid overcooking.
- Step 5: Stir in the lime zest and lime juice. Season the soup with sea salt to taste. Serve hot, garnished with fresh cilantro, scallions, and lime wedges for an extra bright finish.
Tips & Variations
- Use fresh lemongrass for authentic flavor, but if unavailable, substitute with 1 tsp dried lemongrass or lemongrass paste.
- For a vegetarian version, replace shrimp with firm tofu and use vegetable broth, making sure to omit fish sauce or substitute with coconut aminos.
- Add chili flakes or fresh sliced chili for extra heat if you like your soup spicier.
- Shiikate mushrooms can be swapped with button or cremini mushrooms if preferred.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat to avoid curdling the coconut milk. This soup does not freeze well due to the coconut milk separating, so fresh consumption is best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this soup?
Yes, frozen shrimp can be used. Thaw them fully before cooking to ensure even cooking and avoid excess water in the soup.
Is this soup suitable for people with nut allergies?
Yes, this recipe does not contain any nuts. However, always check labels of packaged ingredients like curry paste and broth to ensure they are nut-free.
PrintThai Shrimp Soup {Paleo, Whole30, Keto} Recipe
This vibrant Thai Shrimp Soup combines aromatic herbs and spices with creamy coconut milk and fresh shrimp for a flavorful, paleo-friendly, Whole30, and keto-approved meal. It’s a comforting bowl packed with bold flavors of lemongrass, ginger, red curry, and zesty lime, perfect for a healthy and satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Paleo
Ingredients
Soup Base
- 1 Tbsp avocado oil or olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp minced lemongrass (inner part of one stalk)
- 1 Tbsp red curry paste
- 3 cups chicken broth or vegetable broth (check ingredients for Whole30 compliance)
- 1 Tbsp fish sauce
- 2 (14 oz) cans full fat coconut milk
Additional Ingredients
- 8 oz fresh shiitake mushrooms, sliced
- 1 lb medium shrimp, peeled and deveined
- Zest of one lime, grated
- 1 1/2 Tbsp lime juice (about 1 lime)
- Sea salt, to taste
Garnish
- Cilantro
- Scallions (sliced)
- Lime wedges
Instructions
- Heat oil and sauté aromatics: Heat the avocado or olive oil in a large stockpot over medium heat. Add the diced onion and cook until fragrant and translucent, about 3-4 minutes. Stir in the minced garlic, ginger, lemongrass, and red curry paste, cooking for an additional minute to release their flavors.
- Add broth and simmer: Pour in the chicken or vegetable broth slowly while stirring to combine all ingredients evenly. Stir in the fish sauce, then bring the soup to a gentle simmer. Let it cook uncovered for 10 minutes to develop the flavors.
- Add coconut milk and mushrooms: Pour in the full-fat coconut milk and stir well. Add the sliced shiitake mushrooms, cooking and stirring occasionally until the mushrooms are tender, about 5 minutes.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn opaque and pink, which usually takes about 5 minutes. Ensure shrimp are cooked through but not overcooked for the best texture.
- Finish with lime and seasoning: Stir in the grated lime zest and fresh lime juice. Taste the soup and season with sea salt to your preference. Remove from heat.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro, sliced scallions, and lime wedges for added brightness and texture.
Notes
- For a vegetarian or vegan version, substitute shrimp with tofu and use vegetable broth; omit fish sauce or replace with soy sauce.
- You can adjust the heat level by modifying the amount of red curry paste according to your preference.
- Make sure to use full-fat coconut milk to achieve the creamy texture typical of Thai soup.
- Lemongrass stalks should have the tougher outer layers removed before chopping the tender inner stalk.
- Fresh lime juice is preferred over bottled for a brighter flavor.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Thai shrimp soup, paleo soup, Whole30 shrimp soup, keto friendly soup, coconut milk soup, lemongrass soup, red curry soup, healthy Thai recipe
