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Healthy Coconut Curry Soup with Shrimp (Paleo, Whole30) Recipe

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4.4 from 10 reviews

This Healthy Coconut Curry Soup with Shrimp is a vibrant, flavorful dish combining aromatic green curry, fresh vegetables, and succulent shrimp in a creamy coconut milk base. Perfect for a paleo or Whole30-friendly meal, this soup is ready in just 25 minutes and offers a comforting yet light option to enjoy bold Southeast Asian-inspired flavors at home.

Ingredients

Vegetables and Aromatics

  • 1 3-inch knob fresh ginger, peeled and thinly sliced
  • 4 sweet peppers (mixed colors), tops removed, seeds discarded, sliced into rings
  • 1 bunch scallions (approx. 7), white and light green parts chopped into 1-inch pieces, dark green tops reserved for garnish
  • Zest of 1 lime, lime wedges reserved for garnish
  • 1-2 handful snap peas
  • 3-4 medium zucchinis or prepped zoodles (or substitute rice or cauliflower rice)
  • 1 bunch cilantro, divided

Proteins

  • 1½ pounds large shrimp, peeled and deveined

Pantry and Condiments

  • 3 tablespoons extra virgin olive oil, divided
  • 3-4 oz green curry paste (1 jar usually 4 oz)
  • 2 cans (13.5 ounces each) unsweetened full-fat coconut milk
  • Sea salt, to taste

Instructions

  1. Prepare aromatics: Peel the ginger and thinly slice it. Chop the white and light green parts of the scallions into 1-inch pieces, and reserve the dark green tops for garnish. Peel the lime zest and save the lime for garnish later. Chop the sweet peppers into rings after removing tops and discarding seeds.
  2. Sauté vegetables: Heat 2 tablespoons of extra virgin olive oil over medium heat in a medium saucepan with a lid. Add the scallions, peppers, lime zest, and ginger. Cook, stirring often, until the vegetables are golden and softened, about 8 minutes.
  3. Add curry paste: Stir in 3-4 ounces of green curry paste depending on your spice preference. Cook and stir for 2-3 minutes so the flavors can meld with the vegetables.
  4. Add coconut milk and season: Pour in 1 ½ cans of full-fat coconut milk and stir. Taste and adjust the amount of curry paste or coconut milk as you prefer. Season with sea salt to taste. Reduce the heat to low and gently simmer the curry mixture until just barely simmering, approximately 6 minutes.
  5. Prep zoodles: While the curry simmers, prepare your zucchini noodles or preferred base (zoodles, rice, or cauliflower rice) and arrange them in serving bowls.
  6. Cook shrimp and snap peas: Add the shrimp, snap peas, and a handful of cilantro to the saucepan. Cover and cook for about 2-3 minutes until the shrimp turn bright pink and are cooked through.
  7. Serve and garnish: Ladle the hot coconut curry with shrimp and vegetables over the prepared zoodles or chosen base. Garnish with the reserved scallion tops, lime wedges, and additional cilantro. Serve immediately and enjoy!

Notes

  • Adjust curry paste quantity to control the spiciness of the soup.
  • Substitute zoodles with rice or cauliflower rice for variation.
  • Ensure shrimp are peeled and deveined for best flavor and texture.
  • Use full-fat coconut milk for a richer, creamier soup.
  • This recipe is paleo and Whole30 compliant, making it suitable for those dietary plans.

Find it online: https://recipefeastful.com/healthy-coconut-curry-soup-with-shrimp-paleo-whole30-recipe/