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Paleo Thai Shrimp Soup

Paleo Thai Shrimp Soup with a bright lemongrass-coconut broth simmered and infused for bold Thai flavor. Juicy shrimp cook until pink and opaque in minutes, then finishing lime and cilantro add fresh lift.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Shrimp soup base
  • 1.5 lb shrimp peeled and deveined
  • 1 can (13.5 oz) coconut milk
  • 2 lemongrass smashed
  • 1 tbsp ginger grated
  • 2 red chilies sliced
  • 3 cup chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp cilantro chopped

Equipment

  • 1 Dutch oven

Method
 

Build the lemongrass broth
  1. In a Dutch oven, combine coconut milk, chicken broth, lemongrass, ginger, and red chilies, then bring to a simmer at medium heat with visible small bubbles around the edges.
  2. Simmer for 10 minutes to infuse flavor, keeping the broth at a gentle simmer (light bubbling) for steady extraction.
  3. Remove the lemongrass stalks and discard them, leaving the infused broth behind.
Cook shrimp and finish
  1. Add shrimp and cook for 3–4 minutes at a gentle simmer until pink and opaque, with a slight curl as they finish.
  2. Stir in fish sauce and lime juice, then simmer for 1 minute to warm through without boiling.
  3. Garnish with chopped cilantro before serving, letting the bright green color sit on top.

Notes

Pro tip: smash the lemongrass stalks firmly before adding so the broth turns noticeably fragrant. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid rubbery shrimp. Freezing is not recommended because shrimp texture can change. Dietary swap: use gluten-free fish sauce if you need gluten-free.