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This Thai shrimp soup is absolutely delicious! It’s full of flavor with a little spicy kick and can be made in only one pot! Loaded with fresh veggies, rice noodles and shrimp for a satisfying meal that the whole family will love! We use fresh garlic, ginger, coconut milk and coconut aminos to bring those classic Thai flavors.
This soup recipe is also customizable, so feel free to switch up the veggies or use a red/green curry paste instead of yellow! The options are truly endless and I hope you make this soup again and again. Enjoy!
Thai Shrimp Soup
This Thai shrimp soup is not only healthy and full of delicious flavors, it’s also gluten free, dairy free, nut free, soy free and refined sugar free.
More Healthy Soup Dinners
If you’re looking for more healthy soup recipes for dinner, feel free to check out any of these ones below!
- Chili Recipe without Beans (Stovetop + Gluten Free + Dairy Free).
- Chicken and Rice Tortilla Soup (Gluten Free + Dairy Free).
- Tomato Basil Soup Recipe (Vegan + Gluten Free).
- Roasted Squash Soup (Gluten Free + Dairy Free).
Is Thai Shrimp Soup Gluten Free?
Many Thai soup recipes do contain gluten in the form of soy sauce or fish sauce. This recipe has no fish sauce and uses coconut aminos instead of soy sauce. Because we don’t use those ingredients this recipe for Thai soup is gluten free!
Is Thai Shrimp Soup Healthy?
Of course this depends on your definition of healthy. This recipe is full of healthy veggies, spices, shrimp, mineral rich broth and coconut milk. It’s also refined sugar free, gluten free and dairy free.
Is Thai Shrimp Soup Spicy?
This depends on the curry paste you use. I give an option to use 2-3 tablespoons of curry paste and how much you use will change the level of spice in your soup. If you want a less spicy soup, I recommend looking for a curry paste that has a lower heat level and only using 2 tablespoons in the soup.
Thai Shrimp Soup Ingredients:
Coconut oil: A healthy oil to cook the shrimp in. Another option is avocado oil or you can always use butter!
Shrimp: This is the protien source in our soup. If you want to switch it up, you could use chicken breast or thighs chopped into bite size peices.
Sea salt: Used to bring out the other flavors in this soup.
Yellow onion: This brings flavor and texture to the soup. You can substitute a couple shallots, if you want.
Garlic: This ingredient bring so much flavor and I don’t reccomend leaving it out.
Red pepper: Adds a beautiful color and more texture to the soup. If you want to substitute another veggie you could try chopped zucchini or chopped asparagus.
Ginger root: Using fresh ginger adds a lot more flavor to the soup so I don’t reccomend using ginger powder instead.
Yellow curry paste: You can substitute red curry paste or green curry paste, if you like.
Broth: You can either use chicken broth or veggie broth in this soup.
Coconut milk: Full fat coconut milk from a can will add the best creamy texture and thicken the soup.
Coconut aminos: A substitute for soy sauce. You can use soy sauce or tamari instead but know the soup will not be gluten free/soy free if you use these options.
White rice noodles: You can use thick or thin Thai rice noodles. You can also use spiralized zucchini instead of noodles but they may need to cook for a little longer to soften.
Honey: Adds a touch of sweetness without any refined sugar.
Cilantro: Brings a bit of earthy flavor and a green veggie to the soup.
Lime juice: A bit of fresh acid works to balance the flavors.
- Start this one pot meal by placing a large pot on medium heat. Add oil and cook your shrimp through on both sides salting to taste. After the shrimp is cooked through, transer to a plate and set aside while your make the soup.
- Now, add onion, garlic, red pepper, ginger and curry paste to your pot. Let these cook, stirring occasionally, until the veggies are soft and fragrant, which will take 5-10 minutes. Of course, you can add a small amount of water if there are any bits sticking to the bottom of the pot.
- Add your chicken or vegetable broth, sea salt and coconut milk to the pot, then bring to a boil. When it reaches a boil, reduce to simmer and allow the soup to simmer for 10 minutes or until thick and the color deepens.
- Add your coconut aminos and rice noodles to the pot. Cook as long as your noodle package instructs.
- When noodles are just barely cooked, add your shrimp back to the pot and add honey, chopped cilantro and lime juice.
- Serve soup right away to avoid the noodles getting mushy.
One Pot Soup Dinner
I love one pot meals for the easy clean up afterewards! I always go for tough cookware that will stand the test of time and clean easily. So, when it comes to pots I always go for stainless steel as they last so long and are perfect for healthy cooking. If you want to grab a stainless steel stockpot, I would try a simple stockpot like this one, which would work perfectly for this recipe.
Healthy Thai Shrimp Soup Recipe:
Healthy Thai Shrimp Soup
- 1 Tablespoon coconut oil or avocado oil
- 1 pound shrimp (deveined and defrosted)
- Sea salt (to taste)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 1 red pepper (diced)
- 2 teaspoons fresh ginger (minced)
- 2-3 Tablespoons yellow curry paste
- 4 cups chicken broth or vegetable broth
- 1 13.5 oz can coconut milk (full fat is best)
- ½ teaspoon sea salt (or salt to taste)
- 1 Tablespoon coconut aminos (sub organic tamari or soy sauce)
- ½ an 8 oz. package white rice noodles
- 2 teaspoons honey
- ¼ cup cilantro (chopped)
- 1 Tablespoon fresh lime juice
- Start by cooking your shrimp. You can do this in your soup pot or a separate fry pan.
- Place your pot on medium heat and once hot, add your oil and shrimp. Sprinkle sea salt to your preference and allow the shrimp to cook through on both sides. After cooking, transfer to a plate and set aside while you make the soup.
- To your pot on medium heat, add onion, garlic, red pepper, ginger and curry paste. Stirring occasionally, allow these to cook until fragrant and the veggies are very soft (5-10 minutes). Add a small splash of water as needed if there are bits sticking to the bottom of the pan.
- Add broth, cococnut milk and sea salt. Bring to a boil, then reduce heat to a simmer. Allow the soup to simmer to deepen flavors and thicken (this should take at least 10 minutes).
- Add coconut aminos and rice noodles and cook, stirring often, until noodles are just cooked. Look at the noodle package instructions to see how long your noodles need to cook.
- When the noodles are finished cooking, add your cooked shrimp, honey, chopped cilantro and lime juice.
- Serve right away and feel free to add any toppings you like!
Gluten Free Dairy Free Recipes
Are you looking for even more gluten free and dairy free recipes? I have many options on my site if you take a look at the dinner catergory of my menu. Also, feel free to take a look at any of these recipes below!
- Healthy Shrimp Fried Rice (Gluten Free + Dairy Free).
- Beef and Broccoli Recipe (Gluten Free + Dairy Free).
- Healthy Fish Tacos with Mango Salsa (Gluten Free + Dairy Free).
Thanks For Stopping By
This post is a recipe for Thai shrimp soup with lots of veggies and rice noodles. If you make this soup, please leave a comment below letting everyone know how you like it! I’d also love to answer any questions you my have! I hope you enjoy the recipe and thanks for visiting my blog today.