Go Back Email Link
–+ servings
overhead zoomed in pic of tom kha goong in white bowl surrounded by white cloth.
Print Recipe
5 from 2 votes

Paleo Thai Coconut Shrimp Soup Recipe (Tom Kha Goong)

Rich, warm, and creamy, with a kick of spice and zest, this Whole30 Thai Coconut Shrimp Soup has it all! This Asian soup recipe is paleo, Whole 30 compliant, and can be easily made vegan.
Prep Time10 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soups & Stews
Cuisine: Thai
Keyword: asian fusion, dairy free, dinner, gluten free, lunch, main course, paleo, soup, thai, vegan, vegetarian, whole 30
Servings: 4 people
Calories: 504kcal
Author: Bethany Galloway

Ingredients

  • 425 g 15oz peeled shrimp (550g (19.5oz) unpeeled), vegetarian/vegan - see note 1
  • 300 ml 1 + 1/4 cup boiling water
  • 110 g 1/2 cup cashews
  • 1 tbsp coconut oil
  • 1 red onion diced
  • 3 cloves garlic minced
  • 2 tbsp ginger minced
  • 2 stalks of lemongrass see note 2
  • 2 red chilis diced
  • 2 x 400ml cans coconut milk
  • 3 kaffir lime leaves
  • 500 ml vegetable broth
  • 2-3 tsp salt to taste
  • 1-2 fresh limes cut into wedges
  • fresh coriander optional
  • shredded Nori optional, to taste

Instructions

  • Add cashews to boiling water and let sit for at least 10 minutes. You can prep this the night before.
  • Heat oil in a large pot over medium heat.
  • Sautee onions for 2-3 minutes
  • Add garlic, ginger, lemongrass, and chilis. Sautee for 2 - 3 minutes.
    Mixing onions, ginger, garlic, and lemongrass in a pan with a wooden spoon.
  • Add coconut milk then kaffir lime leaves, and stir.
    A person stirring Thai Coconut Soup.
  • Blend cashews in their water and add them to the pot.
    A person pouring Thai coconut milk into a pot of soup.
  • Add broth, and stir.
    A wooden spoon is being used to stir Thai Coconut Soup into a pot.
  • Add salt to taste.
  • Bring to a boil and then let simmer for 20 minutes. Stir occasionally.
  • Add shrimp and cook for 5 more minutes.
    A person is stirring Thai Coconut Soup in a pot.
  • Serve in a bowl with fresh lime juice and fresh cilantro/coriander.
    A bowl of Thai Coconut Soup with shrimp and mushrooms.

Notes

  1. Vegan? No problem! To make this a vegan Thai Coconut Soup, skip the shrimp and add some nori (seaweed) cut into 1-inch squares.
  2. Lemongrass: I cut the lemongrass into 1 inch cubes for ease, but if you'd like extra flavor, mince the lemongrass. Highly recommended.
  3. Shellfish allergies or no shrimp available? Try thinly sliced chicken breast or white fish instead, or just leave it out. You can also bulk it up with extra vegetables like red bell peppers.
  4. Like it really spicy? Add more chili peppers and ginger. You can also try adding a couple of tablespoons of red curry paste or green curry paste to make Coconut Curry Soup.

How to store

This Thai shrimp soup stores very well in an air-tight container in the fridge for 3-4 days. Let the soup cool completely before storing it. It tastes even better the next day so be sure to make extra!
Reheat it in a pot on the stove until piping hot or in the microwave.

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 14.1g | Protein: 30g | Fat: 50.5g | Saturated Fat: 5g | Cholesterol: 194mg | Sodium: 696mg | Fiber: 1.6g | Sugar: 1.1g