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Thai coconut Shrimp Soup
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5 from 13 votes

Thai Coconut Shrimp Soup

This recipe for Thai Coconut Shrimp Soup has been adapted from Allrecipes. It's low carb and gluten free
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Asian
Servings: 4
Calories: 271kcal
Author: Cynthia


  • 1 Tablespoon Coconut oil
  • 1 shallot minced
  • 1/3 cup red bell peppers finely diced (about a half of a medium sized pepper)
  • 1 1/2 cups sliced mushrooms about 5 ounces
  • 2 Tablespoon red curry paste
  • 1 Tablespoon ginger peeled, grated
  • 1 quart chicken broth
  • 1 Tablespoon Swerve brown sugar
  • 2 Tablespoons fish sauce
  • 1 can light coconut milk 13.5 ounces
  • 1 pound large shrimp peeled and deveined* (21-25 per pound)
  • 1/2 cup green onions thinly sliced (about 2)
  • 2 Tablespoons basil thinly sliced, chiffonade.
  • 2 Tablespoon fresh lime juice


  • In a large saucepan, heat one tablespoon of coconut oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
  • Add bell peppers, mushrooms, curry paste, ginger, chicken broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
  • Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
  • Remove from heat and add sliced green onions, lime juice and fresh basil.


Serving: 1g | Calories: 271kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 286mg | Sodium: 2539mg | Potassium: 502mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1747IU | Vitamin C: 44mg | Calcium: 202mg | Iron: 4mg