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.
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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- 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
- Add cashews to boiling water and let sit for at least 10 minutes. You can prep this the night before.
- Heat oil in large pot.
- Sautee onions for 2-3 minutes
- Add garlic, ginger, lemongrass and chilis. Sautee for 2 - 3 minutes.
- Add coconut milk then kaffir lime leaves, stir.
- Blend cashews in their water and add to pot.
- Add broth, stir.
- Salt to taste.
- Bring to boil and then let simmer for 20 minutes. Stir occasionally.
- Add shrimp and cook for 5 more minutes.
- 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.
|Amount per serving|
|% Daily Value*|
|Total Fat 50.5g||65%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 14.1g||5%|
|Dietary Fiber 1.6g||6%|
|Total Sugars 1.1g|
|Vitamin D 0mcg||0%|
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 504Unsaturated Fat: 0g