paleo coconut lemongrass shrimp soup (tom kha gai thai soup)

Coconut Lemongrass Shrimp Soup (Tom Kha Gai)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: Thai


  • 16 Wellness Meats Wild-Caught Raw Brown Shrimp (approx. 1lb – these are pretty big shrimp)
  • 1 or 2 cups of coconut cream (skim the top of a refrigerated can of coconut milk – use 1 or 2 cans depending on how creamy and thick you want the soup)
  • 1 quart (32 oz) chicken stock
  • 3 large button mushrooms sliced (traditional recipe uses straw or shiitake mushrooms)
  • 1 lemongrass stalk, split down the center and then chopped into 2-inch long chunks
  • 1 teaspoon ginger, grated (traditional recipe uses thin slices of galangal)
  • 1 small Thai chili (optional)
  • 3 Tablespoons fish sauce (I use this one)
  • juice for 1/2 a lime
  • salt to taste
  • 2 Tablespoons cilantro, finely chopped (for garnish)


  1. Heat the chicken stock in a medium-sized pot and add in the lemongrass, ginger, chili, mushrooms, fish sauce, and lime juice.
  2. Simmer for 10 minutes.
  3. Add in the coconut cream and simmer for another 10 minutes until the coconut cream mixes in well.
  4. Taste the broth and add in salt to taste. Add in more fish sauce, lime juice, or coconut cream depending on how you like the soup.
  5. Add in the shrimp and simmer for 8-10 minutes.
  6. Serve immediately with the cilantro as garnish.


  • Serving Size: 4 bowls