Description
This vibrant and aromatic Paleo Thai Shrimp Soup is a nutrient-dense meal perfect for a grain-free and dairy-free lifestyle. It combines succulent shrimp with luxurious full-fat coconut milk, fresh ginger, and zesty lemongrass to create a restaurant-quality experience in your own kitchen. Designed for busy weeknights, this hearty, flavorful bowl comes together in under thirty minutes, offering a perfect balance of heat, acidity, and umami without any processed additives.
Ingredients
1 tbsp avocado oil or olive oil
2 cloves garlic, minced
1 small onion, diced
1 tbsp fresh ginger, minced
1 tbsp fresh lemongrass, minced
1 tbsp red curry paste
3 cups chicken or vegetable broth
1 tbsp fish sauce
2 cans (14-ounce) full-fat unsweetened coconut milk
8 ounces fresh shiitake mushrooms, sliced
1 pound medium shrimp, peeled and deveined
Zest of 1 lime
1 1/2 tbsp fresh lime juice
Sea salt to taste
Fresh cilantro, sliced scallions, and lime wedges for garnish
Instructions
Heat the avocado oil in a large pot over medium heat.
Add the onion, garlic, ginger, and lemongrass, sautéing until fragrant and softened.
Stir in the red curry paste, cooking for about 1 minute to release its oils.
Pour in the broth and fish sauce, bringing the mixture to a slow simmer.
Whisk in the coconut milk and add the sliced mushrooms; simmer for 5-7 minutes.
Add the shrimp and cook until pink and opaque, approximately 3-4 minutes.
Remove from heat and stir in the lime juice and lime zest.
Taste and adjust seasoning with sea salt.
Garnish with fresh cilantro, scallions, and lime wedges before serving.
Notes
Ensure your curry paste is free from added sugar, soy, or non-Paleo ingredients to keep this strictly compliant. For a milder soup, reduce the amount of red curry paste. Store leftover soup in an airtight container in the refrigerator for up to 2 days; reheat gently to keep the shrimp tender.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Thai