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4.50 from 4 votes

Shrimp Bok Choy and Turmeric Soup

Packed full of delicious and healthy ingredients like turmeric, bok choy and shrimp for a healthy gluten free soup recipe. his recipe is gluten, dairy, nut, egg, and soy free, suits the autoimmune protocol (AIP) and paleo diets.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 245kcal
Author: Beth Chen


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 large Onion chopped
  • 6 Garlic Cloves minced
  • 1 1/2 teaspoon Salt plus additional for serving
  • 1 teaspoon Ground Black Pepper plus additional for serving (optional for AIP, AIP Reintroduction)
  • 1 teaspoon Turmeric
  • 6 cups Chicken Broth
  • 2 Carrots sliced
  • 1 pound Shiitake Mushrooms stems removed and sliced into 1/2 inch pieces
  • 6 heads Baby Bok Choy bottoms chopped off
  • 1 pound Shrimp


  • Heat the oil in a stock pot or dutch oven over medium heat.
  • Add onions and garlic then sauté for 5 minutes or until translucent.
  • Add in salt, pepper, turmeric, chicken broth, carrots and mushrooms then bring to a boil
  • Reduce heat and then let simmer, covered for 20 minutes.
  • Add bok choy and shrimp in the last 5 minutes of cooking.
  • Add salt and pepper to taste then serve.


You can use frozen shrimp for this recipe but keep in mind that they will dilute the soup a little bit. You may need to add in a littler more salt or pepper. Add it to taste but take care to taste as you go.


Serving: 1bowl | Calories: 245kcal | Carbohydrates: 18g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 3186mg | Potassium: 846mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12638IU | Vitamin C: 109mg | Calcium: 390mg | Iron: 5mg