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Paleo Thai Shrimp Soup

Paleo Thai shrimp soup with a fragrant red curry coconut broth simmered with ginger, lemongrass, and mushrooms. Plump shrimp cook until just opaque, then lime zest and juice finish the spicy-creamy bowl with fresh cilantro and scallions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb medium shrimp, peeled and deveined Use peeled and deveined shrimp for faster cooking; pat lightly if very wet.
Aromatics and curry base
  • 1 tbsp avocado or olive oil Choose avocado oil for neutral flavor or olive oil for a slight fruitiness.
  • 1 small onion, diced
  • 2 cloves garlic, minced Minced to release fragrance without big chunks.
  • 1 tbsp fresh ginger, grated Grate finely so it blends into the broth.
  • 1 tbsp minced lemongrass Minced; if using tougher stalk pieces, use the tender inner portion.
  • 1 tbsp red curry paste Adjust heat by using less or more paste.
Soup liquids and seasonings
  • 3 cup chicken broth Low-sodium broth makes it easier to control salt.
  • 1 tbsp fish sauce Adds a classic Thai savory depth; start with the full amount as written.
  • 2 can (14 oz) full-fat coconut milk Use full-fat for creamy texture.
  • 1 tbsp lime zest Adds bright aroma; zest before juicing.
  • 1.5 tbsp lime juice Freshly squeezed for best flavor.
  • 1 sea salt, to taste Add gradually at the end to avoid over-salting.
Mushrooms
  • 8 oz fresh shiitake mushrooms, sliced Slice evenly so they soften in about the same time.
Garnish
  • 1 fresh cilantro and scallions, for garnish Use both for color and fresh, oniony bite.

Equipment

  • 1 Dutch oven

Method
 

Build the fragrant soup base
  1. Heat the oil in a large stock pot over medium heat, add the onion, and cook until fragrant, about 3 minutes, stirring occasionally (visual cue: the onion softens and looks slightly translucent).
  2. Stir in the garlic, ginger, lemongrass, and curry paste, and cook for 1 minute at medium heat (visual cue: the mixture becomes fragrant and darker in color).
  3. Pour in the chicken broth while stirring continuously, then stir in the fish sauce and simmer for 10 minutes at a gentle simmer (visual cue: the broth turns slightly red-orange and looks infused).
Cook mushrooms and shrimp
  1. Pour in the coconut milk and stir, then add the mushrooms and cook until soft, about 5 minutes at a gentle simmer (visual cue: mushrooms shrink slightly and feel tender).
  2. Add the shrimp and cook until no longer translucent, about 5 minutes (visual cue: shrimp curl and turn pink throughout).
Finish and serve
  1. Stir in the lime zest and lime juice, season with salt, and serve hot (visual cue: the soup smells bright and looks glossy).
  2. Garnish each bowl with cilantro and scallions and serve immediately (visual cue: green herbs sit on top for contrast).

Notes

Pro tip: for the cleanest shrimp texture, keep the simmer gentle once the shrimp go in—rapid boiling can make them rubbery. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze is not recommended because shrimp texture can change after thawing. For a dairy-free variation, this recipe is already dairy-free; for a lower-sodium option, use low-sodium broth and reduce added salt to taste.