This coconut curry zoodle soup is delicious, nutrient-dense and only takes a few minutes to prep and cook! It’s vegan and paleo, but can be boosted with extra protein by adding baked tofu or shredded rotisserie chicken.
I always felt that Mexican flavors were my favorite, but in the past couple of years dishes made with curry, coconut, and turmeric have given it a run for its money. From this slow cooker butternut squash dal to this chickpea, sweet potato, and spinach curry recipe, the warm spices and deep flavors almost always guarantees a satisfying meal.
This coconut curry zoodle soup takes the same flavor profiles, but turns it into a comforting bowl of nutrient-dense “ramen.” Most broths for similar dishes take hours to cook to develop the flavor depth, but this combination of coconut milk and red curry paste, along with fresh garlic and ginger, creates a quick broth that also satisfies.
This vegetarian dish is delicious as is, but it’s easy to add in a shredded rotisserie chicken, sauteed shrimp, or pan-fried tofu to give it a boost of protein. You could also certainly use rice noodles to make it a heartier meal, but the zucchini noodles keep it light and nutritious, while still filling enough to call it a meal.
How does it work with a family? Depends on how adventurous your kids are.
- I love this meal.
- David really likes the flavors, and appreciates the addition of chicken.
- Hailey likes it well enough.
- But it was a bit too much for Kaitlyn. She stuck to drinking the broth and picking out the snap peas. The zucchini noodles were a bit out of her league.
This is a great broth to make on Sunday, then use for lunches all week long. It’s a great switch up to a salad, with just as much nutrition packed in.
I’m excited for you to give this one a try- perhaps on one of these cool spring evenings. When you give it a go, please come back and let me know what you think. Your reviews mean so much to me!
This perfectly spiced soup is delicious and only takes a few minutes to prep and cook!
2 tablespoons olive oil
1/2 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced ginger
1–2 tablespoons red curry paste
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
4 cups chicken or vegetable broth
1 (13.5-ounce) can coconut milk
1 1/2 cups sliced mushrooms
1 cup snap peas
1/3 cup sliced green onions
2 tablespoons fish sauce
1 tablespoon sugar, optional
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2 medium zucchini, zoodled
garnish with: lime slices, cilantro, basil, and red chile slices
Heat olive oil in a large saucepan over medium-high heat until hot. Add sliced onions and cook for 2-3 minutes or until onions begin to brown and char. Add garlic and ginger; cook for an additional minute.
Stir in red curry paste, salt, curry powder, coriander, broth, and coconut milk. Bring to a slight simmer. Stir in mushrooms, snap peas, and green onions. Simmer for 2-3 minutes; stir in fish sauce and sugar, if using.
Stir in lime juice, cilantro, and basil. Divide zucchini noodles evenly among serving bowls. Divide soup evenly among bowls. Serve immediately.
** Add chopped cooked chicken or cooked shrimp to this soup for an extra boost of protein.