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This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!


Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too!


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Thai Curry Soup

Thai Curry Soup

Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes


  • 1 tablespoon avocado oil coconut oil, or extra-virgin olive oil
  • 2 inch stalk lemongrass white part, minced
  • 2 garlic cloves minced
  • 1 inch chunk ginger minced
  • 1 cup shitake mushrooms
  • 2-3 medium bok choy sliced
  • 1 cup bean sprouts
  • 1 cup snap peas
  • 32 ounces chicken broth
  • 1 13- ounce can coconut milk
  • 1/2 teaspoon fish sauce
  • 1 lime juiced
  • 1 tablespoon curry powder
  • 3 thai birds eye chilis chopped
  • 1/2 cup fresh basil leaves chopped
  • 1/2 cup cilantro leaves chopped
  • 1 teaspoon fine sea salt more to taste
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes more to taste
  • 1 pound shrimp deveined and peeled
  • 2 large zucchinis or summer squashes spiraled (about 13 ounces)
  • Optional: 1 to 2 cups cooked rice noodles about 7 ounces uncooked
  • Additional basil leaves for garnish
  • Additional cilantro leaves for garnish
  • Additional lime wedges for garnish
  • Additional red pepper flakes for garnish


  • In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  • Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  • Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
  • Add in shrimp and mix until shrimp becomes opaque.
  • Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  • Taste and adjust salt and spices as desired. Garnish and serve hot.


Serving: 1bowlCalories: 387kcalCarbohydrates: 24gProtein: 38.7gFat: 16.8gSaturated Fat: 11.9gCholesterol: 239mgSodium: 1520mgFiber: 5.4gSugar: 7.1g
Author: Lexi




 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

Cassy made you Thai Chard Shrimp Wraps

Thai Chard Shrimp Wraps


What is your favorite Thai dish?

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  1. I too love all things Thai!! My favorite Thai food dish is anything with curry in it or shrimp….that totally narrows it down. 😉