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Thai Coconut Soup with Shrimp (Vegan Option!)

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Rich, warm and creamy, with a kick of spice and zest – this Thai Coconut Soup with Shrimp (or Tom Kha Goong) has it all! This satisfying Asian soup recipe is paleo, whole30 compliant, and can be easily made vegan.

overhead zoomed in pic of tom kha goong in white bowl surrounded by white cloth

I remember the first time I tried Tom Kha. There was an amazing Thai restaurant open until 3am in downtown Austin, TX, so a friend and I went after a gig one night. Did my mind explode? Yes. Did I start ordering it every time I saw it on a menu? Yes. Every. Single. Time.

Why I can’t get enough of this Thai Coconut Soup recipe:

  • It’s SUPER filling. I was surprised at how thick and creamy I managed to make it without dairy and flour. 
  • It’s packed with great nutrition. Chili peppers (digestive health, heart & metabolism), lime (vitamins A, B, C & D, minerals, antioxidants), lemongrass (prevents bacteria and yeast growth), ginger (anti-inflammatory, antioxidant), garlic (vitamin C & B6, manganese, great for colds and reducing blood pressure) plus lots of different good fats and protein from the nuts and shrimp.
  • The aromatic flavours are 100%
  • It’s easy to make! One pot wonder =]

The lemongrass and kaffir lime leaves just add flavor and are inedible – please don’t consume! Chewing lemongrass is tasty though!

How to make Thai Shrimp Soup

Things to note

  • Vegan? No problem! To make this a vegan Thai Coconut Soup, skip the shrimp and add some nori (seaweed) and 1 block of extra-firm tofu. Brown the tofu on all side first and remove before beginning the recipe (or cook it in a separate pan).
  • Shellfish allergies or no shrimp available? Try cubed chicken or white fish instead, or just leave it out.
  • Like it really spicy? Add more chili peppers and ginger.

How to store Thai Coconut Soup:

This stores very well in an air-tight container in the fridge for 3-4 days. It tastes even better the next day so be sure to make extra!

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📖 Recipe

overhead zoomed in pic of tom kha goong in white bowl surrounded by white cloth.

Thai Coconut Soup with Shrimp (Tom Kha Goong)

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Rich, warm and creamy, with a kick of spice and zest - this Tom Kha Goong Thai Coconut Shrimp Soup has it all! This Asian soup recipe is paleo, Whole 30 compliant and can be easily made vegan.


  • 425 g peeled shrimp (550g unpeeled), vegetarian/vegan - see notes*
  • 300 ml boiling water
  • 110 g cashews
  • 1 tbsp coconut oil
  • 1 red onion , diced
  • 3 cloves garlic , minced
  • 2 tbsp ginger, minced
  • 2 stalks of lemongrass, see notes**
  • 2 red chillis, diced
  • 2 x 400ml cans coconut milk
  • 3 kaffir lime leaves
  • 500ml vegetable broth
  • 2-3 tsp salt, to taste
  • 1-2 fresh limes, cut into wedges
  • fresh coriander, optional
  • shredded Nori, optional, to taste


  1. Add cashews to boiling water and let sit for at least 10 minutes. You can prep this the night before.
  2. Heat oil in large pot.
  3. Sautee onions for 2-3 minutes
  4. Add garlic, ginger, lemongrass and chilis. Sautee for 2 - 3 minutes.
  5. Add coconut milk then kaffir lime leaves, stir.
  6. Blend cashews in their water and add to pot.
  7. Add broth, stir.
  8. Salt to taste.
  9. Bring to boil and then let simmer for 20 minutes. Stir occasionally.
  10. Add shrimp and cook for 5 more minutes.
  11. Serve in a bowl with fresh lime and cilantro/coriander.


*If you are using tofu, substitute shrimp for 1 block of extra firm tofu. Cut tofu into cubes and brown in pan on all 4 sides, then set aside. Add to pot for the last 10 minutes of cooking. For a fishy taste, add nori/seaweed, cut into 1 inch squares.

**I cut the lemongrass into 1 inch cubes for ease, but if you'd like extra flavor, mince the lemongrass. Highly recommended.


Nutrition FactsServings: 4Amount per serving Calories586% Daily Value*Total Fat 50.5g65%Saturated Fat 5g25%Cholesterol 194mg65%Sodium 696mg30%Total Carbohydrate 14.1g5%Dietary Fiber 1.6g6%Total Sugars 1.1g Protein 30g Vitamin D 0mcg0%Calcium 46mg4%Iron 4mg21%Potassium 34mg1%

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 504Unsaturated Fat: 0g

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