Paleo Thai Shrimp Soup
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.
8 minutes
22 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 643 |
| Fat: | 44 g |
| Carbohydrates: | 16 g |
| Protein: | 36 g |
| Cholesterol: | 348 g |
| Sodium: | 1916 mg |
| Fiber: | 3 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
by Kit Hondrum
Serves: 2-3
Ingredients
- 1 lb1 lb1 lb Raw Shrimp, peeled (450g)
- .5 cup.5 cup.5 cup Basmati Rice, (or 1 1/2 cups cauliflower rice for paleo and Whole30)
- 1 Tbsp1 Tbsp1 Tbsp Ghee, or grass-fed butter (14g)
- 111 Yellow Onion, medium, diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 111 Lemongrass, stalk (peeled & thinly sliced
- 111 Red Bell Pepper, diced
- 222 Green Onion (Scallion), sliced (save some of the green slices for garnish)
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, freshly grated
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Red Curry Paste
- 13.5 oz13.5 oz13.5 oz Coconut Milk, full fat (1 can)
- 1 cup1 cup1 cup Chicken Broth (Low Sodium)
- .5 tsp.5 tsp.5 tsp Fish Sauce
- 222 Lime, small, zested & juiced
- 1 bunch1 bunch1 bunch Cilantro, small, leaves chopped & stems minced (save some of the leaves for garnish)
Process
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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