Paleo Thai Shrimp Soup (Edit recipe)

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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.

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PREP TIME

8 minutes

COOK TIME

22 minutes

INGREDIENTS

15

Serves: 2-3

Ingredients

1 lb Raw Shrimp, peeled (450g)
.5 cup Basmati Rice, (or 1 1/2 cups cauliflower rice for paleo and Whole30)
1 Tbsp Ghee, or grass-fed butter (14g)
1 Yellow Onion, medium, diced
3 cloves Garlic, minced
1 Lemongrass, stalk (peeled & thinly sliced
1 Red Bell Pepper, diced
2 Green Onion (Scallion), sliced (save some of the green slices for garnish)
1 Tbsp Ginger Root, freshly grated
2.5 Tbsp Red Curry Paste
13.5 oz Coconut Milk, full fat (1 can)
1 cup Chicken Broth (Low Sodium)
.5 tsp Fish Sauce
2 Lime, small, zested & juiced
1 bunch Cilantro, small, leaves chopped & stems minced (save some of the leaves for garnish)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove shrimp from refrigerator and pat dry. Set aside.
Cook rice according to package directions. For paleo and Whole30, sauté 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	638
Fat:	44 g
Carbohydrates:	15 g
Protein:	36 g
Cholesterol:	348 g
Sodium:	1914 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.