Description
This Thai Shrimp Soup is a flavorful and comforting dish that is Paleo, Whole30, and Keto-friendly. With a creamy coconut milk base and a perfect blend of Thai spices, this soup is sure to become a favorite in your dinner rotation.
Ingredients
Main Ingredients:
- 1 Tbsp avocado oil or olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp minced lemongrass (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
Additional Ingredients:
- 8 oz fresh shiitake mushrooms, sliced
- 1 lb medium shrimp, peeled and deveined
- 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
- Saute Aromatics: Heat oil in a large stockpot over medium heat. Add onion, cook until fragrant, then add garlic, ginger, lemongrass, and curry paste. Cook for one minute.
- Add Broth and Simmer: Pour in the broth, stir in fish sauce, and simmer for 10 minutes. Add coconut milk and mushrooms, cook until mushrooms are soft, about 5 minutes.
- Cook Shrimp: Add shrimp, cook until no longer translucent, about 5 minutes. Stir in lime zest and juice, season with salt.
- Serve: Garnish with cilantro, scallions, and lime wedges. Serve hot.
Notes
- For a spicier soup, increase the amount of red curry paste to suit your taste.
- Ensure the shrimp is cooked through but not overcooked to maintain its tenderness.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 2g
- Sodium: 1267mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 191mg
