Thai Shrimp Soup
This Thai Shrimp Soup is packed with vibrant, aromatic flavors that come together in just 30 minutes.
With a few pantry staples and fresh ingredients, you’ll have a wholesome, low-carb, and comforting meal that fits paleo, Whole30, and keto diets.
The shrimp and coconut milk create a rich, satisfying broth, while the ginger, lemongrass, and lime add a refreshing, zesty twist.
It’s a healthier alternative to takeout, and it’s so quick, you’ll be making it all the time!
For Thai Shrimp Soup
- Avocado Oil – For sautéing the vegetables and spices.
- Garlic – Adds a fragrant depth of flavor to the broth.
- Onion – Provides a sweet and savory base.
- Fresh Ginger – Brings a zesty, slightly spicy note to the soup.
- Lemongrass – Adds a refreshing citrusy flavor that’s key to Thai cuisine.
- Red Curry Paste – Provides a rich and aromatic heat to the soup.
- Chicken or Vegetable Broth – Forms the base of the soup, adding savory depth.
- Fish Sauce – Imparts a salty umami flavor that’s essential for authentic Thai soup.
- Coconut Milk – Gives the soup a creamy texture and slightly sweet flavor.
- Shiitake Mushrooms – Adds an earthy, savory taste and a chewy texture.
- Shrimp – The main protein, adding a sweet, delicate flavor that pairs perfectly with the broth.
- Lime Zest and Lime Juice – For a fresh, zesty kick that brightens the soup.
- Sea Salt – To enhance the overall flavors and balance the dish.
- Cilantro – For garnish, adding freshness and a pop of color.
- Scallions – For garnish, providing a mild onion flavor and crunch.
Thai Shrimp Soup (Paleo, Whole30, Keto)
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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 (inner part of 1 stalk)
- 1 Tbsp red curry paste
- 3 cups chicken or vegetable broth (ensure Whole30 compliance)
- 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
- 1 1/2 Tbsp lime juice (about 1 lime)
- Sea salt, to taste
- Fresh cilantro, for garnish
- Scallions, for garnish
Instructions:
- In a large stockpot, heat the avocado or olive oil over medium heat.
- Add the diced onion and cook until fragrant.
- Stir in the minced garlic, ginger, lemongrass, and curry paste, cooking for about 1 minute.
- Pour in the broth, stirring continuously, followed by the fish sauce. Let the mixture simmer for about 10 minutes.
- Add the coconut milk and stir. Then, add the sliced mushrooms and cook for about 5 minutes, or until soft.
- Add the shrimp and cook for about 5 minutes, until they turn opaque and are no longer translucent.
- Stir in the lime zest and lime juice, and season with sea salt to taste.
- Serve the soup garnished with fresh cilantro, sliced scallions, and lime wedges.
Nutrition
Calories: 278 kcal | Carbohydrates: 8g | Protein: 19g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 191mg | Sodium: 1267mg | Potassium: 471mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394 IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 5mg
1. Can I use frozen shrimp instead of fresh?
Absolutely! Frozen shrimp works perfectly in this recipe. Simply thaw them by running under cold water for 5-10 minutes, then pat dry before cooking.
2. What if I can’t find lemongrass?
No worries! If lemongrass isn’t available, you can substitute it with lemon zest or lemon juice for a similar citrusy flavor.
3. Is fish sauce essential for the flavor?
Fish sauce gives this soup its signature umami flavor, but if you’re looking for a substitute, soy sauce works well, though the flavor will be slightly different.
4. Can I make this soup vegetarian?
Definitely! Swap the shrimp for tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version. Make sure to replace the fish sauce with soy sauce.
5. How can I adjust the spiciness of the soup?
To adjust the heat level, reduce the amount of red curry paste for a milder soup or add more paste (or chili) for extra spice. Taste as you go to get it just right!
