Last Updated on January 20, 2026
I went to a Thai restaurant a few days ago with a bunch of friends. As I watched them demolish down piles of pad Thai, I had a serious case of entree envy.
Even though I stuck with my usual soup order (I was still on my Soup Cleanse), this was a new Thai spot we were trying and my soup was so watered down. It didn’t have that creamy coconut richness or those distinct Thai flavors I’m used to.
I love Thai food, but I usually stick to Thai soups because many Thai dishes can come with extra calories, inflammatory oils, gluten, and allergens.
So I went home and used my superfood soup method to recreate a healthier Thai shrimp soup instead. It ended up being insanely good. I’m not being dramatic when I say this is the version I actually want to make on repeat.
Why You’ll Love This Thai Shrimp Soup
If you love Thai food, you’re going to love this Thai inspired soup. It’s creamy, bright, and flavorful, and it comes together fast.
I made this Thai shrimp soup for my family to see what they thought and everyone loved it. Even my Dad, who is a meat and potatoes kind of guy, and my sister who hates seafood.
If you’re craving guilt free Thai inspired comfort food that’s delicious, healthy, light, and filling, this Thai shrimp soup is for you.
You’re going to love it.
Thai Soup Recipe
Ingredients
- 2 tbsp. Olive Oil
- 2 Cloves Garlic, minced
- 1 1- Inch Piece Ginger, grated and minced
- 2 Stalks Lemongrass, minced (sub 2 tbsp. lemongrass paste)
- 1 Scallion, diced
- 1 Red Bell Pepper, cut into equal sized pieces
- 2 tbsp. Red Curry Paste
- 1 can Unsweetened Coconut Milk, 13.5 oz. can
- 1 Lime, the juice and zest
- 1 cup of Water
- 8 oz Shrimp, wild caught, not farm raised
- ¼ cup Cilantro, diced
- NOTE: You can use chicken or beef in place of the shrimp.
Instructions
- Wash, dry and prep the produce.
- In a medium pot, heat 2 tablespoons of oil on medium-high until hot.
- Add the garlic, ginger, minced lemongrass, scallion and bell pepper.
- Cook, stirring frequently, for 1 to 2 minutes, stirring occasionally, 1 to 2 minutes, or until softened.
- Next, add as much of the red curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. (It smells amazing!)
- After a few minutes, add the coconut milk, lime zest, and 1 cup of water to the pot.
- Continue to cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined.
- You’re aiming for a slow simmer as boiling the soup, may make the coconut milk separate.
- Add the shrimp, cilantro and the juice from your zested lime.
- Cook until the shrimp are pink and cooked through. Salt and pepper to taste (optional). Garnish with some scallions and the remaining cilantro and lime wedges. Enjoy!
Nutrition
Why This Thai Shrimp Soup Is Healthy and Good for You
This Thai shrimp soup is:
Protein rich. Protein rich meals can help you feel satisfied after eating, which makes staying consistent with weight loss goals a whole lot easier.
Supports a healthy inflammation response. Seafood contains omega 3 fats that have been shown to help reduce inflammation.
Eating seafood is linked with heart health benefits in large studies. Higher seafood intake has been associated with lower coronary heart disease incidence and mortality.
This Thai shrimp soup also brings micronutrients. Seafood provides minerals like zinc that support immune function, plus selenium that helps support antioxidant defenses.
This Thai soup is creamy without dairy. Most creamy soups rely on heavy cream, butter, and flour. This one stays rich and satisfying thanks to coconut milk.
Thai Shrimp Soup Swaps and Upgrade Suggestions
- Tom Kha style upgrade: If you can find galangal, use it instead of ginger for a more classic Tom Kha flavor.
- Add mushrooms if you want: Mushrooms are common in Tom Kha style soups. Add sliced mushrooms with the peppers.
- Want more protein: Increase shrimp to 12 oz.
- Want a bigger bowl: Add extra bell pepper or thin sliced zucchini for more volume without changing the flavor.
Thai Shrimp Soup Storage and Reheating Tips
- Store: Airtight container in the fridge for up to 2 days.
- Reheat: Warm gently over low heat. Avoid boiling to keep the coconut milk smooth and the shrimp tender.
Thai Shrimp Soup FAQs
Is this Thai shrimp soup the same as Tom Kha?
It’s Tom Kha inspired. It has the creamy coconut base and bright aromatics, with shrimp instead of chicken.
Can I make Thai shrimp soup without lemongrass?
Lemongrass is a big part of the flavor. If you can’t find fresh, lemongrass paste works well.
How do I keep coconut milk from separating?
Keep it at a gentle simmer. Do not boil.
Leave me a comment and let me know how your Thai Soup turns out.
xxoo
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P.S. This recipe is great, but what’s best is eating for your metabolic type.
If you want to get fit and feel fantastic without guessing, take my Metabolic Type Quiz so you can learn your unique metabolic type and how foods affect you.
More Healthy Soup Recipes
- My Must Try Soup Cleanse
- Easy Roasted Red Pepper Soup Recipe
- Healthy Healing Chicken Soup Recipe
- Pumpkin Soup
- Detox Broccoli Soup
Dr. Christina Carlyle is a Doctor of Functional Medicine, FDN-P, Nutritionist, & Trainer who transformed her body and health – getting off 7 medications and losing 40 pounds for good. Now, she helps other women get happy, healthy, and fit – quickly & naturally – without any BS
Thank you sooooo much for introducing me to this soup. It is amazing. I the second time around I tweaked it a bit by swapping out shrimp for chicken and adding mushrooms & peas. Love it. Non farmed shrimp is hard to find.
Yay! I’m glad you like it! Shrimp from a sustainable source can be hard to find depending on where you live. Be sure you ask your grocer.
How many servings does this and the pumpkin soup make?
Hi Stephanie – This is 2 (I updated the recipe, with this info) The pumpkin soup servings are towards the bottom of the recipe. https://www.christinacarlyle.com/pumpkin-soup-recipe/
are there any substitutions you could try for the coconut milk. have never been crazy about coconut.
I’m sure you could but I can’t think of a coconut milk substitute that would have the same consistency and nutrient profile.