Thai Coconut Shrimp Soup (Tom Kha Soup)

A creamy, flavorful Thai-inspired soup that's gluten-free, Paleo-friendly, and surprisingly easy to make

If you've followed my recipe blog for any length of time, you probably know that Thai food is one of my absolute favorites. I love the fresh herbs, vibrant flavors, colorful vegetables, and nourishing ingredients that make Thai cuisine so unique.

One of my favorite Thai-inspired dishes is Tom Kha Soup, a creamy coconut milk-based soup traditionally made with aromatic ingredients like ginger, lemongrass, lime, and fresh herbs. The result is a rich yet refreshing soup that delivers the perfect balance of savory, tangy, creamy, and slightly spicy flavors.

Not only is this soup absolutely delicious, but it's also naturally gluten-free, Paleo-friendly, and quick enough for a busy weeknight meal.

Why You'll Love This Soup

This recipe comes together in about 20 minutes and tastes like something you would order from your favorite Thai restaurant.

It's:

• Gluten-free

• Paleo-friendly

• Rich in protein

• Dairy-free

• Full of fresh herbs and spices

• Easy to customize

• Perfect for meal prep

The creamy coconut milk paired with the bright flavors of lime, ginger, and lemongrass creates a comforting soup that feels both indulgent and nourishing.

What Makes Tom Kha Soup So Special?

Tom Kha soup is traditionally made with coconut milk, galangal, lemongrass, lime, mushrooms, and protein such as shrimp or chicken.

This simplified version uses ingredients that are easier to find while still delivering the classic Thai-inspired flavor profile.

The combination of creamy coconut milk, fresh herbs, mushrooms, and seafood creates a nutrient-dense meal that's satisfying without feeling heavy.

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:

1. 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.

2. Add mushrooms, lime juice, fish sauce, sugar and chili paste.

3. Reduce heat to simmer and add shrimp.

4. Cook until shrimp turn fully pink (about 2-3 minutes). If using cooked shrimp, add the shrimp into the soup for only one minute.

5. Ladle the soup into bowls and garnish with basil, cilantro and scallion.

A Functional Medicine Perspective

One of the reasons I love this soup is that it's packed with nutrient-dense ingredients that provide flavor without relying on processed ingredients.

Shrimp is an excellent source of protein, while coconut milk provides healthy fats that help make meals more satisfying. The herbs and spices add flavor while helping you reduce dependence on excess sugar and processed sauces.

Using bone broth instead of regular broth can also provide additional collagen and amino acids that support healthy connective tissue and gut health.

Traditional Chinese Medicine Perspective

From a Chinese medicine perspective, ginger is considered a warming food that supports digestion and helps strengthen digestive function.

Warm soups are often easier to digest than cold meals and can be especially beneficial for individuals who experience bloating, sluggish digestion, loose stools, or feelings of coldness.

The combination of warming spices, cooked vegetables, and protein creates a meal that feels nourishing and comforting while still being light and refreshing.

Make It Your Own

This soup is incredibly versatile.

Try adding:

• Bell peppers

• Baby spinach

• Bok choy

• Zucchini noodles

• Extra mushrooms

• Red curry paste for a spicier version

You can also adjust the amount of chili paste depending on your preferred spice level.

Tom Kha Chicken Soup Variation

Prefer chicken instead of shrimp?

Simply replace the shrimp with:

1 pound boneless, skinless chicken breast or chicken thighs, cut into 1-inch pieces

Add the chicken at the same time as the mushrooms, lime juice, fish sauce, honey, and chili paste.

Simmer for approximately 5–10 minutes, or until the chicken is fully cooked and no longer pink.

The result is an equally delicious Tom Kha Chicken Soup that's perfect for meal prep and leftovers.

Healthy Food Should Taste Amazing

One of the best things about cooking at home is being able to create restaurant-quality meals using simple, wholesome ingredients.

This Thai Coconut Shrimp Soup delivers incredible flavor while supporting your health goals, making it a recipe you'll want to keep in regular rotation.

Looking for More Healthy, Gluten-Free Recipes?

If you enjoyed this recipe, you'll love my cookbook, Allergy-Free Tastes Good to Me. It's packed with simple, delicious gluten-free recipes made with real food ingredients that support your health without sacrificing flavor.

Whether you're navigating food sensitivities, looking for healthier meal ideas, or simply want easy recipes your whole family will enjoy, this cookbook was created to make healthy eating both practical and enjoyable.

Grab your copy today and discover how good allergy-friendly cooking can taste.