Thai 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
Scale
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
