This easy AIP Coconut Milk Curry Soup is filled with bold Thai flavors and yummy veggies. It’s so easy that you can have this on the table in about 35 minutes which makes this an ideal weekday meal.
Is coconut milk AIP friendly?
Yes. Coconut isn’t a true nut. It’s actually a part of the palm family which means it’s totally AIP friendly. The one thing you need to remember is that not all coconut milks are AIP friendly. Many contain gums and additives, so you need to check the ingredients. Canned coconut milk or cream from brands like Aroy-d are just water and coconut. Also, companies can change their ingredients for no reason and without notice. While Aroy-d is AIP friendly right now, they may not in the future so just make sure to check the ingredients every time you make a purchase.
Is Curry allowed on AIP?
Curry is definitely not allowed during the elimination phase of the autoimmune protocol. But ‘curry’ is allowed which technically isn’t curry at all but a combination of flavors that is reminiscent of a Thai curry paste.
How to make AIP Coconut Milk Curry Soup
1. Put the shrimp in a bowl and toss with salt then set aside. Add oil to a stock pot over medium high heat then add the AIP Yellow Curry Paste and carrots. Cook for about a minute or until fragrant.
2. Next add the coconut milk and the chicken broth and bring to a boil. Once boiling reduce the heat and let simmer for about 15 minutes.
3. Add the bok choy, mushrooms and shrimp then stir to combine. Remove from heat and let sit for about 5 minutes to allow the bok choy, mushrooms and shrimp to cook.
4. Serve immediately with your chosen add-ins.
Tips for making the best AIP Coconut Milk Curry Soup
- The add-ins are optional but highly recommended with the exception of the chili oil (AIP reintroduction).
- The prep for this is really easy with the exception of the AIP Thai Yellow Curry Paste. That needs to be made in advance.
- You can find the AIP Thai Yellow Curry Paste here.
- You can also use AIP Thai Green Curry Paste found here instead of the yellow. However, you won’t need the cilantro and Thai basil add-ins because they are already in the green curry paste.
If you like this recipe then try these AIP shrimp recipes.
- AIP Shrimp Ceviche
- Grilled Garlic Shrimp
- Thai Basil Shrimp
- Shrimp Bok Choy and Turmeric Soup
- Taro Cake
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AIP Coconut Milk Curry Soup
Ingredients
- 1 pound Shrimp peeled and deveined
- 1/2 teaspoon Salt
- 1 tablespoon Extra Virgin Olive Oil Avocado Oil or coconut oil would make a good substitute
- 1 cup AIP Yellow Curry Paste
- 2 Carrots peeled and sliced on a bias
- 4 cups Chicken Broth Homemade is best
- 1 can Coconut Milk
- 6-8 Baby Bok Choy ends trimmed
- 1 bunch Enoki Mushrooms ends trimmed
- Cilantro optional add-in
- Thai Basil optional add-in (Sweet Basil is a good substitute)
- Chili Oil optional add-in (please note that chilis are nightshades which is an AIP reintroduction)
Instructions
- Put the shrimp in a bowl and toss with salt then set aside. Add oil to a stock pot over medium high heat then add the AIP Yellow Curry Paste and carrots. Cook for about a minute or until fragrant.
- Next add the coconut milk and the chicken broth and bring to a boil. Once boiling reduce the heat and let simmer for about 15 minutes.
- Add the bok choy, mushrooms and shrimp then stir to combine. Remove from heat and let sit for about 5 minutes to allow the bok choy, mushrooms and shrimp to cook.
- Serve immediately with your chosen add-ins.
Notes
- The add-ins are optional but highly recommended with the exception of the chili oil (AIP reintroduction).
- The prep for this is really easy with the exception of the AIP Thai Yellow Curry Paste. That needs to be made in advance.
- You can find the AIP Thai Yellow Curry Paste here.
- You can also use AIP Thai Green Curry Paste found here instead of the yellow. However, you won’t need the cilantro and Thai basil add-ins because they are already in the green curry paste.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
can you freeze this?
Probably. I'm sure it would be fine but I've never tried it.
Looks good and tastes even better.