It’s officially soup season and you know I had to share a paleo version of one of my favorite soups! I love Thai soups, especially with red curry and shrimp. My Thai shrimp soup recipe is a spinoff of the traditional tom yum soup. I’ve made it paleo and Whole30-friendly and made sure to only use ingredients that are common in most supermarkets.
This soup is a delicious combination of slightly spicy and salty with plenty of red curry, coconut, lemongrass, and lime flavor. Something about the combination of all of those flavors is just insane. This is definitely a soup I crave all the time. It’s fresh, yet comforting and satisfying.
One ingredient that you may not use very often is the fish sauce. Believe me though, you don’t want to skip it in this recipe! Just a 1/2 tsp and it gives the soup an extra bit of umami depth without making it fishy. My favorite paleo fish sauce, made with only clean ingredients, is Red Boat fish sauce. I love to add a few drops of this fish sauce to all sorts of recipes for that extra boost of umami, even when cooking things like braised beef.
One last note: I usually make this recipe with basmati rice for the extra carbs, but this can easily be replaced with cauliflower rice for a low carb, paleo, and Whole30 option!
- 1 lb (450g) raw shrimp, peeled
- ½ cup basmati rice (or 1½ cups cauliflower rice for paleo and Whole30)
- 1 Tbsp (14g) grass-fed butter or ghee
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 stalk lemongrass, peeled & thinly sliced
- 1 red bell pepper, diced
- 2 green onions, sliced (save some of the green slices for garnish)
- 1 Tbsp freshly grated ginger
- 2½ Tbsp red curry paste
- 1 can full fat coconut milk
- 1 cup chicken stock (low sodium)
- ½ tsp fish sauce
- 2 small limes, zested & juiced
- 1 small bunch cilantro, leaves chopped & stems minced (save some of the leaves for garnish)
- Remove shrimp from refrigerator and pat dry. Set aside.
- Cook rice according to package directions. For paleo and Whole30, saute cauliflower in a little butter or ghee until soft, but not soggy. I like to start the soup while the rice is cooking.
- In a large pot, melt the butter or ghee over medium heat.
- Add onion, garlic, lemongrass, bell pepper, and green onion. Cook for 8 minutes or until the vegetables are soft, but not browned. Stir occasionally.
- Add ginger and curry paste. Cook for 2 minutes, stirring occasionally.
- Add coconut milk, chicken stock, and fish sauce. Bring to a simmer and stir occasionally, scraping the bottom and sides. Simmer for 5 minutes.
- Add shrimp and simmer for 5 minutes or until shrimp are opaque and pink.
- Turn off the heat and add the lime juice and cilantro (leave a bit of cilantro for garnish).
- Taste and add some salt, if desired.
- Serve over rice and garnish with the extra cilantro, green onions, and the lime zest.
What’s your favorite soup to make when it’s chilly outside? Let me know in the comments section below!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.