Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Thai Shrimp Coconut Curry Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 29 reviews

This flavorful Thai Shrimp Soup is a comforting and aromatic dish featuring tender shrimp, shiitake mushrooms, and a rich coconut milk broth infused with red curry paste, lemongrass, and fresh lime. Perfect for those following Paleo, Whole30, or Keto diets, it delivers a perfect balance of spicy, tangy, and savory flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Broth 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 (mince the inner part of one stalk)
  • 1 Tbsp red curry paste
  • 3 cups chicken broth or vegetable broth (Whole30 compliant)
  • 1 Tbsp fish sauce
  • 2 (14 oz) cans full fat coconut milk

Main Ingredients

  • 8 oz fresh shiitake mushrooms (sliced)
  • 1 lb medium shrimp (peeled and deveined)

Finishing Touches

  • 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. Prepare Aromatics: Heat the oil in a large stock pot over medium heat. Add the diced onion and cook until fragrant and translucent. Then, stir in minced garlic, fresh ginger, lemongrass, and red curry paste. Cook together for about one minute to release their flavors.
  2. Add Broth and Simmer: Pour in the chicken or vegetable broth while stirring continuously to combine. Add fish sauce for depth of flavor. Bring the mixture to a simmer and let it cook gently for 10 minutes to develop the soup base.
  3. Add Coconut Milk and Mushrooms: Stir in the full-fat coconut milk, then add the sliced shiitake mushrooms. Cook and stir until the mushrooms soften, approximately 5 minutes, allowing their earthy flavor to infuse the broth.
  4. Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook until the shrimp turn opaque and are no longer translucent, about 5 minutes, ensuring they are cooked through but still tender.
  5. Finalize Seasoning and Serve: Stir in the grated lime zest and fresh lime juice to add brightness. Season with sea salt to taste. Serve hot, garnished with fresh cilantro leaves, sliced scallions, and lime wedges for extra zing.

Notes

  • Use fresh lemongrass for authentic flavor; if unavailable, a teaspoon of lemongrass paste can be substituted.
  • For a spicier soup, add more red curry paste or a chopped chili pepper along with the aromatics.
  • Check that the fish sauce and broth are compliant with your specific diet requirements, especially for Whole30.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
  • Adjust lime juice and salt to your taste preferences at the end of cooking.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Paleo

Find it online: https://ellarecipe.com/thai-shrimp-coconut-curry-soup-recipe/