Thai Shrimp Soup (Paleo, Whole30, Keto Friendly)
This Thai Shrimp Soup is rich, creamy, comforting, and loaded with bold Thai flavors yet it’s completely dairy-free, low carb, paleo, Whole30, and keto friendly. Made with coconut milk, tender shrimp, fresh herbs, and a hint of lime, this soup tastes like something from a Thai restaurant but comes together easily at home.
It’s the perfect healthy dinner when you want something light but satisfying, and it reheats beautifully for meal prep. If you enjoy nourishing meals like this, be sure to explore more ideas in your dinner recipes collection for easy weeknight inspiration.
Why This Thai Soup Is Healthy
This soup isn’t just delicious it fits multiple healthy eating lifestyles:
Keto & Low Carb – No sugar or starchy thickeners
Paleo Friendly – Made with whole, unprocessed ingredients
Whole30 Compliant – No dairy, grains, or legumes
Dairy Free & Gluten Free – Great for food sensitivities
Coconut milk provides healthy fats for fullness, while shrimp adds lean protein, making this a balanced, satisfying meal.
Thai Shrimp Soup
Notes
Ingredients
- 1 tablespoon coconut oil (15 ml)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (6 g)
- 1 tablespoon red curry paste (15 g)
- 4 cups chicken broth (950 ml)
- 1 can full-fat coconut milk (13.5 oz / 400 ml)
- 1 tablespoon fish sauce (15 ml)
- 1 tablespoon lime juice (15 ml)
- 1 teaspoon coconut aminos (5 ml)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 lb raw shrimp, peeled & deveined (450 g)
- 1 cup mushrooms, sliced (70 g)
- 1 red bell pepper, thinly sliced (150 g)
- 1 cup zucchini, sliced (120 g)
- 2 tablespoons fresh cilantro, chopped
- 1 green onion, sliced
- Lime wedges for serving
How to Make Thai Shrimp Soup (Step-by-Step)
Step 1: Sauté the aromatics
Heat coconut oil in a large pot over medium heat. Add garlic and ginger, cooking for about 1 minute until fragrant. Step 2: Add curry flavor
Stir in the red curry paste and cook for 30 seconds to release the flavors. Step 3: Build the broth
Pour in chicken broth and coconut milk. Stir well to combine. Step 4: Season the soup
Add fish sauce, lime juice, coconut aminos, salt, and pepper. Bring to a gentle simmer. Step 5: Add vegetables
Stir in mushrooms, bell pepper, and zucchini. Let simmer for 5–7 minutes until slightly tender. Step 6: Cook the shrimp
Add shrimp and cook for 3–5 minutes, just until pink and fully cooked. Do not overcook. Step 7: Finish and serve
Taste and adjust seasoning if needed. Ladle into bowls and top with cilantro, green onions, and a squeeze of fresh lime.What to Serve With Thai Shrimp Soup
This soup is filling on its own, but you can pair it with:- Cauliflower rice (for keto meals)
- A simple cucumber salad
- Steamed veggies with lime and herbs
Pro Tips for the Best Flavor
- Use full-fat coconut milk for the creamiest texture
- Add extra lime juice at the end for brighter flavor
- Want more spice? Add red pepper flakes or sliced Thai chili
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Don’t boil after adding shrimp they get rubbery if overcooked
Storage & Reheating Tips
- Fridge: Store in an airtight container up to 3 days
- Reheat: Warm gently on the stove over medium-low heat
- Freezing: Not recommended because coconut milk can separate and shrimp can become rubbery
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before adding to the soup.
Is this soup spicy?
It’s mildly spicy. Reduce curry paste for less heat or add more for extra spice.
Can I make it dairy free?
It already is! Coconut milk replaces cream.
Conclusion
This Thai Shrimp Soup is the perfect balance of comforting, flavorful, and healthy. With creamy coconut broth, tender shrimp, and vibrant herbs, it delivers restaurant-style taste while staying completely paleo, keto, and Whole30 friendly. It’s quick enough for busy weeknights yet impressive enough to serve guests.
If you loved this recipe, don’t forget to explore more flavorful meal ideas in your dinner recipes collection to keep your weekly menu exciting and stress-free.
