Clean Eating Thai Shrimp And Chickpea Soup Recipe

Clean Eating Thai Shrimp And Chickpea Soup

A light and hearty soup that's rich in Thai flavors.

Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 16 servings
Calories 172 kcal
Author The Gracious Pantry


  • 1 tbsp. olive oil
  • 1/2 cup celery (sliced thin)
  • 1 cup chopped yellow onion
  • 8 cups chicken broth
  • 30 oz. canned light coconut milk
  • 15 oz. can tomato sauce (no sugar added)
  • 1/4 cup fresh lime juice (about 3-4 limes)
  • 30 oz. canned chickpeas (drained - or 4 cups if you make them from dry beans)
  • 3 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. whole wheat pastry flour (can also use cornstarch or arrowroot powder)
  • 2 cups tomatoes (chopped)
  • 2 cups crimini mushrooms (sliced)
  • 1 lb. shrimp (I used cooked/frozen, which I thawed before use)


  1. Sauté the onion and celery in a large soup pot until the onions are translucent.

  2. Put everything, except the shrimp, into the pot and cook until the mushrooms are soft and cooked through.

  3. When the soup is nearly done, add in the shrimp and cook just long enough to cook them to your liking.

  4. Allow to cool and serve.

Recipe Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Thai Shrimp And Chickpea Soup
Amount Per Serving (1 cup)
Calories 172 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 71mg24%
Sodium 989mg43%
Potassium 451mg13%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 3g3%
Protein 11g22%
Vitamin A 290IU6%
Vitamin C 16.3mg20%
Calcium 87mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.