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
  You can also browse your easy dinner recipes to build a complete meal plan around this soup.

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
• 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