You definitely need to try this recipe at home, it is absolutely delicious! The sweet potato starch noodles are a welcome addition, especially if you miss noodles in your life. This is a soup you can enjoy anytime of year. If you don’t like shrimp, make it with chicken. Order some of our Enlightened Curry Powder so you can make this great recipe. I plan on making some of this at home soon!

Thai Curry Shrimp and Vegetable Soup
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 2 Tbsp coconut oil
  2. 2 cloves garlic
  3. 1 Tbsp grated fresh ginger
  4. 2 Tbsp POTG Curry Powder
  5. 1 small sweet potato
  6. 1 bunch baby bok choy
  7. 4 cups organic chicken stock
  8. 2 cups coconut milk
  9. 1/2 Tbsp fish sauce
  10. 1/2 Tbsp coconut sugar
  11. 4 oz sweet potato starch noodles
  13. 1/2 red onion
  14. 1 lime
  15. Handful fresh cilantro
  16. 1 lb. peeled, deveined shrimp, any size
  1. Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and finely chop the ginger. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, removing any tough parts. Thinly slice the red onion and roughly chop the cilantro.
  2. Add the coconut oil to a large soup pot along with the minced garlic, grated ginger, and POTG
  3. Enlightened Curry Powder. Sauté the garlic, ginger, and curry powder over medium heat for 1 minute.
  4. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken stock.
  5. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. Add the shrimp and simmer another minute or two.
  6. While the soup is simmering, bring a small pot of water to a boil for the starch noodles. Once boiling, add the noodles and boil for 2-3 minutes, or just until tender.
  7. Drain the noodles in a colander and set aside.
  8. Once the sweet potatoes are tender, add the coconut milk, fish sauce, and coconut sugar to the soup.
  9. Stir, taste, and adjust the fish sauce or sugar if needed.
  10. Finally, add the bok choy greens and let them wilt in the hot soup.
  11. To serve, divide the noodles among four bowls.
  12. Ladle the soup, shrimp and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime.
Paleo on the Go Test Kitchen

Thai Curry Shrimp and Vegetable Soup (AIP)