Thai Coconut Shrimp Soup

Updated: Jul 10, 2020


Thai food is my absolutely favorite!! I love all the fresh vegetables, protein and the fresh herbs and spices used in Thai cuisine. Thai Coconut Shrimp soup, known as Tom Kha soup, is a coconut milk based soup that is creamy and delicious and full of yummy flavor! It is also gluten-free and Paleo. I make this recipe a lot because it is not only delicious, but pretty quick to make.

Ingredients:

  • 2 cans coconut milk

  • 1 cup of chicken broth or bone broth

  • 1/2 pound frozen & thawed raw or cooked shrimp

  • 6 quarter size slices of fresh ginger

  • 2 TBSP lemongrass paste

  • 1 cup of sliced mushrooms

  • 1 TBSP fresh squeezed lime juice

  • 1 TBSP fish sauce

  • 1 tsp sugar or honey

  • 1 tsp Thai chili paste

  • 1/4 cup fresh basil leaves

  • 1/4 cup fresh cilantro

  • 2 TBSP scallion

Directions:

In a pot or medium saucepan, combine one and a half cans of coconut milk, 1 cup of chicken broth, ginger and lemongrass and bring to a boil over high heat. Add mushrooms, lime juice, fish sauce, sugar and chili paste. Reduce heat to simmer and add shrimp. Cook until shrimp turn fully pink (about 2-3 minutes). If using already cooked shrimp, add the shrimp into the soup for only one minute. Ladle the soup into bowls and garnish with basil, cilantro and scallion.

Alternative recipe:

Make a Tom Kha chicken soup by replacing the shrimp with chicken. Use 1 lb. of skinless chicken and cut into 1 inch pieces. Add the chicken in with the mushrooms, lime juice, fish sauce, sugar and chili paste and reduce the heat to a simmer until the chicken is firm and opaque (5-10 minutes).

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