As I recently shared, 2020 was the year of comfort food. Times were tumultuous and stressful and Cheeseburger Quesadillas help…if only for a little while. That said, I firmly believe our tastebuds are trainable. If we serve them salt, they crave salt. If we serve them sugar, they crave sugar. If we serve them healthy food that TASTES GOOD, they’ll crave healthy food!
When I say “healthy food that tastes good”, I’m not talking about plain chicken breasts, baked white fish, nor boring salads. I’m talking vibrant, flavor packed meals like Thai Coconut Shrimp Soup. This healthy, vegetable packed soup makes eating healthy actually enjoyable – I licked my bowl clean!
Thai Coconut Shrimp Soup
Coconut milk, garlic, ginger, red curry paste, lime juice, and fresh cilantro pack each spoonful of this healthy shrimp soup with flavor. It is so mouthwatering! Yes – a mouthwatering soup!! Plus it’s full of spinach and mushrooms so each bowl is incredibly wholesome. I scoop my coconut shrimp soup over cooked white rice, but you could just as easily serve it over steamed cauliflower rice to up the veggie ante.
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In the meantime, fire up the stove and let’s get this soup simmering!
How to Make This Recipe
Start by sauting chopped shallots or onion with pressed or minced garlic and ginger in a large soup pot until fragrant. Some of the ginger will want to stick to the bottom of the pot, and that’s ok. We’ll scrape it up in a bit!
Next add a huge thwack of red curry paste then saute until fragrant, another minute or so. I prefer Thai Kitchen brand for both the red curry paste and the fish sauce which we’ll add next. As written, this soup comes in at a medium spice level, though different brands of red curry paste have different heat levels. You can always add more at the end if the soup isn’t as spicy as you like it.
Now, slowly add chicken broth while scraping up any browned bits from the bottom of the pot, followed by coconut milk, gluten free tamari, the aforementioned fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn the heat up to bring the soup to a bubble, then turn the heat down and simmer for 10 minutes, stirring occasionally.
After simmering, turn the heat up to bring the soup to a rolling boil then add peeled and deveined shrimp, thinly sliced mushrooms, and chopped baby spinach. Cook until the shrimp are cooked through and the mushrooms are crisp tender, 3-5 minutes.
Last step is to squeeze in the juice from half a lime. The lime completely awakens the flavors in this soup – there is a night and day difference!
Scoop the soup over bowls of cooked rice then top with tons of chopped cilantro and extra lime wedges, if you please. I know you will adore this healthy and flavor-packed shrimp soup recipe – enjoy!
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Thai Coconut Shrimp Soup
Thai Coconut Shrimp Soup is a gorgeous, healthy, flavor packed soup recipe that will make your tastebuds tingle!
- 1 Tablespoon coconut oil
- 1 large shallot or small onion, chopped
- 3 cloves garlic, pressed or minced
- 1 Tablespoon freshly grated ginger
- 3-4 Tablespoons gluten free red curry paste, depending on how hot you like it
- 2 cups gluten free chicken broth
- 15oz can coconut milk (I prefer full fat in this recipe)
- 1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 2 teaspoons gluten free fish sauce
- 1 Tablespoon coconut sugar
- 1/2 teaspoon dried basil
- salt and pepper
- 1lb 16/20 jumbo shrimp, peeled and deveined
- 8oz mushrooms, very thinly sliced
- 4 cups baby spinach, roughly chopped
- 1 lime, cut in half, one half sliced into wedges
- For serving: cooked rice, chopped cilantro
- Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
- Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.
- I like Thai Kitchen brand fish sauce and red curry paste.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.