Thai Shrimp Soup {Paleo, Whole30, Keto}

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This Thai Shrimp Soup is quick and easy to make and packed with flavor! This shrimp coconut curry soup has simple ingredients and is naturally paleo, Whole30 compliant and low carb. It’s much healthier than takeout and ready faster!

I’ve been wanting to make more healthy versions of takeout lately and had to try out this soup!

Thai food is a favorite but I rarely attempt to make copycat homemade versions of my favorites.  With the exception of my spaghetti squash pad Thai (that you need to try!) this is really my first attempt.

I looked at a bunch of coconut curry Thai shrimp soup recipes on the internet and took a shot at my own Whole30 version.  The final version is loosely adapted from Allrecipes as well as a few other recipes I found online.

Since it’s Whole30 compliant, that means no noodles or sugar, but other than that the basics of the soup are all naturally paleo and Whole30 friendly!  Like broth, coconut milk, spices and of course shrimp!

I was pleasantly surprised by how quick and easy the soup was to throw together on the stovetop and the flavors were perfect.

What You Need to Make This Thai Shrimp Soup

The ingredients for this soup are simple and should be available at most grocery stores.  Here’s everything you’ll need to prepare the soup:

• avocado oil or olive oil
• garlic, minced
• onion, diced
• fresh ginger
• lemongrass
• red curry paste
• chicken or vegetable broth 
• fish sauce
• full fat coconut milk (unsweetened)
• fresh shiitake mushrooms, sliced
• medium shrimp
• Lime
• Sea salt
• Cilantro
• Scallions

How to Make Thai Shrimp Soup

The soup couldn’t be easier to make!  Prep your ingredients first, then heat the oil in a large stock pot over medium heat.

Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.   

Pour the broth into the pot while stirring continuously, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms.  Cook and stir until the mushrooms are soft, about 5 minutes. 

Add the shrimp and cook until no longer translucent , about 5 minutes. Stir in the lime zest and juice and season to taste with salt.  Serve right away, garnished with chopped cilantro, sliced scallions, and lime wedges.

Store leftovers in a tightly lidded container in the refrigerator for up to 4 days.  To keep the soup longer, you can freeze it for up to one month, then reheat on the stovetop until heated through.

Tips for the Perfect Thai Shrimp Soup

As with most recipes that cook quickly, I like to make sure I have all of my ingredients prepped and ready to go in the pot.  This makes the cooking part a breeze and for this recipe, the prep is minimal (just some dicing and mincing.)

If you’re not used to cooking with coconut milk, make sure you buy the right type.  Look for unsweetened full fat coconut milk that comes from a can.  This recipe uses 2 full cans of coconut milk.

I find that certain brands have a better flavor than others when it comes to coconut milk.  My favorite is the 365 brand (Whole Foods) and my second favorite is Thai Kitchen.

This was one of my first times cooking with fresh lemongrass.  Lemongrass comes in small stalks and has a tough outer layer which you want to avoid cooking with.  Peel away the outer layer and mince the softer inside to use in the soup.

Seasoning is key for making any recipe taste amazing, so feel free to adjust the salt and lime added at the end of the recipe to suit your taste.

Make sure to give the flavors a chance to meld together before getting an accurate taste.  I have made this mistake too many times, and over-salted, which is basically the worst thing you can do to a meal/soup in my opinion!

I hope you’re ready for a delicious soup that’s packed with flavor, protein, good fats and veggies too!

Grab your favorite stock pot and all your ingredients because it’s time to cook – let’s go!

Thai Shrimp Soup {Paleo, Whole30, Keto}

Thai Shrimp Soup {Paleo, Whole30, Keto}

This Thai Shrimp Soup is quick and easy to make and packed with flavor! This shrimp coconut curry soup has simple ingredients and is naturally paleo, Whole30 compliant and low carb. It’s much healthier than takeout and ready faster!

Author: Michele Rosen

Prep Time: 7 minutes

Cook Time: 23 minutes

Course: Dinner

Cuisine: asian, dinner, Paleo, soup, takeout, thai, Whole30

Keyword: low carb, paleo, shrimp, soup, thai, whole30

Servings: 6 servings

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4.61 from 46 votes

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 MInce the 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

1. Heat the oil in a large stock pot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste and cook for one minute.
2. Pour the broth into the pot while stirring continually, then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, then add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes.

3. Add the shrimp and cook until no longer translucent, about 5 minutes. Stir in the lime zest and juice and season with salt to taste. Serve garnished with 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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Want More Paleo + Whole30 Soup Recipes?  Try One of These!

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Chicken “Rice” Soup

Chicken Enchilada Soup

Stuffed Pepper Soup in the Instant Pot

Taco Soup

Pizza Soup

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