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1.04.21

Thai Shrimp Soup {Paleo, Whole30, Keto}

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Whole 30 Egg Free No Added Sugar

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!

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! Amazing for a healthy weeknight dinner. #paleo #Whole30 #keto #lowcarb #cleaneating

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}

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! Amazing for a healthy weeknight dinner. #paleo #Whole30 #keto #lowcarb #cleaneating

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
Print this Recipe
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Leave a review
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

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo + Whole30 Soup Recipes?  Try One of These!

Bacon Cheeseburger Soup

Turkey Meatball and Zoodle Soup

Chicken “Rice” Soup

Chicken Enchilada Soup

Stuffed Pepper Soup in the Instant Pot

Taco Soup

Pizza Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Tracy says

    January 4, 2021 at 10:13 am

    What would you recommend, to substitute, the mushrooms? Hubby refuses to eat them. It’s a texture thing.

    Reply
  2. Elizabeth says

    January 4, 2021 at 10:53 am

    Do you recommend using an instant pot or slow cooker to make this?

    Reply
  3. Leslie Shields says

    January 4, 2021 at 12:15 pm

    How does coconut milk freeze? I know cows milk doesn’t freeze well

    Reply
    • Debra says

      January 11, 2021 at 6:47 pm

      I froze my soup and then thawed it in the fridge and heated it up on the stove on a low flame. Came out great!

      Reply
  4. Jamie H says

    January 4, 2021 at 12:50 pm

    I LOVE Thai curry. Thank you so much for posting this with the helpful hints! I can’t wait to make it!

    Reply
  5. Bru says

    January 4, 2021 at 3:43 pm

    OMG!!I will definitely make it again! My family loved it! Sooo delicious! I highly recommend it. So many healthy ingredients.

    Reply
  6. Sandra says

    January 4, 2021 at 5:45 pm

    I’m curious as well what you would recommend as a substitute for the shrooms, normally I just ignore them but I’m not sure in this recipe if they’re necessary for some flavor. Thank you!

    Reply
  7. Debra says

    January 4, 2021 at 7:23 pm

    This is absolutely delicious and oh so easy! Once cooked can I freeze the soup?
    Thanks!

    Reply
  8. Kathy says

    January 4, 2021 at 8:31 pm

    Yes I made this recipe, I added 2 Klondike gold potatoes cut in small sizes, 1 cup broccoli, cut the amount of the red curry paste, used ground coriander instead of lemongrass, and thickened the soup with cornstarch. Delicious

    Reply
    • Dani says

      January 5, 2021 at 4:21 pm

      Love this idea with the extra veggies!

      Reply
  9. Tiffany says

    January 4, 2021 at 9:55 pm

    5 stars
    Made this for dinner tonight. Added some snow peas and spinach, and had to omit the fish sauce because there wasn’t a Whole 30 compliant fish sauce at the store. The soup was FANTASTIC!!! Easy to make and delish!

    Reply
  10. Heather says

    January 5, 2021 at 8:16 pm

    4 stars
    This came out really good. I only used one can of coconut milk which was plenty for me. Next time I’ll add more veggies and more curry. I also served the soup over rice noodles (I know, not paleo, but yummy).

    Reply
  11. Gaby says

    January 8, 2021 at 7:21 pm

    5 stars
    OK. This is my new favorite soup. SO GOOD!!!

    Reply
  12. Royla Furniss says

    January 9, 2021 at 2:33 pm

    How much soup does the nutritional Facts count for?? A cup, the whole thing??

    Reply
  13. Lexie says

    January 9, 2021 at 9:07 pm

    5 stars
    Super easy to make. Delicious flavors! Thank you for sharing.

    Reply
  14. Cristin says

    January 10, 2021 at 10:13 pm

    5 stars
    Made this tonight. It is so good! Thank you for another great recipe.

    Reply
  15. celeb networth says

    January 11, 2021 at 3:42 am

    5 stars
    Thank you for the nice recipe, I definitely try this very soon!

    Reply
  16. Annya says

    January 11, 2021 at 3:20 pm

    5 stars
    I added green and red bell peppers, peas, broccoli, and carrots to this soup. I sprinkled red pepper flakes into it at the end. It’s the best soup I’ve ever made! So delicious! Thank you for this great recipe!

    Reply
  17. Karin J. says

    January 12, 2021 at 1:09 pm

    5 stars
    Love this recipe!!! This will definitely be in rotation in my whole 30 household. Thank you!!

    Reply
  18. Annie says

    January 12, 2021 at 9:36 pm

    5 stars
    Made this for dinner tonight. It was so good! This will be our new cold day comfort food

    Reply
  19. Chase says

    January 15, 2021 at 1:27 pm

    5 stars
    Wow this was so flavorful I loved it, the shrimp I got wasn’t the best and was the only downfall but I could see this being great with chicken as well so I’ll probably try that next time. 😋

    Reply
  20. Paula says

    January 16, 2021 at 1:23 pm

    5 stars
    This dish is creamy and delicious! I did add 2 tsp coconut sugar for that slight sweet taste Thai usually has and we ate with a little rice in it too. Highly recommend.

    Reply
  21. Patricia says

    January 16, 2021 at 7:54 pm

    5 stars
    Very good and even better the following days.
    Recommend to add cauliflower and broccoli florets along with the mushrooms. Also, a nice touch is to squeeze some fresh lemon in the bowl when ready to eat.
    It is definitely one of my favorites soup and would highly recommend this recipe.

    Reply
  22. Shawn says

    January 18, 2021 at 9:37 pm

    5 stars
    I made this tonight, it was delicious! Thank you!

    Reply
  23. Chez Jean says

    January 23, 2021 at 2:21 pm

    5 stars
    Outstanding!! Made this twice, bolstered the recipe with cut up chicken thighs second time around. Also kicked it up a notch with some ground peppers from my local Asian market- BAM! This is truly on par with a main entree at your favorite Thai restaurant. YUM-OH!

    Reply
  24. Teresa Perez says

    January 24, 2021 at 4:55 pm

    5 stars
    Easy and delicious! Even though I didn’t have red curry paste it was still so good!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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