Thai Coconut Shrimp Soup - fresh, lightened up, with a perfect balance of flavors. This delicious recipe is the best I've made! | @tasteLUVnourish #thai #coconut #shrimp #soup #glutenfree #keto #ketolife #fitmeals #tasteloveandnourish
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5 from 1 vote

Thai Coconut Shrimp Soup

Servings 4 to 6


  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 4 teaspoons grated fresh ginger root
  • 4 teaspoons minced lemongrass or lemongrass paste
  • 1 teaspoon curry powder
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups vegetable broth
  • 1 pound medium shrimp peeled and deveined
  • 13 - 14 ounce can light coconut milk
  • 2 cups Napa cabbage finely shredded
  • sea salt to taste
  • lime wedges for serving
  • fresh cilantro or parsley for serving
  • green onion sliced, for serving


  • In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
  • Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.