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Paleo Thai Shrimp Soup

Paleo Thai shrimp soup with coconut milk broth, fragrant lemongrass, and kaffir lime leaves for bright aroma. Shrimp are simmered just until pink and opaque, then finished with lime juice and fish sauce, topped with crunchy crushed peanuts and fresh cilantro.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb shrimp, peeled
coconut base
  • 1 can (13.5 oz) coconut milk
  • 2 cup chicken broth
  • 1 lemongrass, smashed
  • 2 kaffir lime leaves
seasonings
  • 1 tbsp fish sauce
  • 1 lime Juice of 1 lime
toppings
  • 0.25 cup crushed peanuts
  • 1 fresh cilantro for garnish

Equipment

  • 1 Dutch oven

Method
 

Simmer the coconut broth
  1. In a Dutch oven, simmer the chicken broth and coconut milk with the smashed lemongrass and kaffir lime leaves for 10 minutes over medium-low heat, until fragrant. Keep the mixture at a steady simmer (small bubbles around the edges), and watch for aroma from the lime leaves.
  2. Remove the lemongrass and kaffir lime leaves from the pot and discard them. Continue simmering the broth while you prepare the shrimp.
Cook and season the shrimp
  1. Add the shrimp and simmer for 3-4 minutes, stirring occasionally, until pink and opaque. Do not extend the simmer time once shrimp turn pink through.
  2. Stir in the fish sauce and lime juice, then simmer for 1 minute to blend flavors. Taste briefly and keep the broth hot but not boiling.
Serve
  1. Ladle the soup into bowls and top each with crushed peanuts for crunch. Spoon over evenly so every bowl gets a good peanut layer.
  2. Garnish with fresh cilantro right before serving for fresh herbal notes. Serve immediately while the shrimp are still tender.

Notes

Pro tip: keep the shrimp at the minimum time needed once they turn pink through—overcooking makes them rubbery. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat so the shrimp stay tender. Freezing isn’t recommended because shrimp texture can get mealy after thawing. For a dairy-free, paleo-friendly option, ensure the chicken broth is gluten-free and use tamari-free fish sauce.