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 shredded 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.
One more pro tip? Use Palmini zoodles instead of zoodles. They maintain a more firm texture and are a delicious low carb option for this dish!
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!
Coconut Curry Zoodle Soup
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
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.
Nancy Carroll says
There are so many curry powders. Which type?
Brittany Dixon says
I buy the Frontier Co-op Curry Powder, but I imagine any of the curry blends would work well!
I was just thinking how perfect these types of meals are for spring and summer- lots of fresh flavors and ingredients and no oven needed! We ordered carryout last weekend, which we rarely do, from a new to us Vietnamese restaurant and now I’m inspired to get back into some authentic Southeast Asian dishes at home. I’m going to try growing some Thai basil since the Asian market is a bit of a drive for me, and the regular stores only sell Italian. Mostly everything else I can buy fresh in bulk and then freeze after processing into a curry paste. Your pictures look delicious and make me want a second lunch!
Michael Simmons says
Thank you, Brittany, for this delicious recipe! I made this for dinner a few days ago and all my family absolutely loved it. The only thing that puzzled me was the chile. My wife doesn’t like it, so I just left it out. The soup was still very tasty.
Next time I hope to add kafir lime leaves with the aromatics. I think it’ll give it an extra boost of flavor!
Megan Ruth Rowlinson says
This looks delicious! I can’t wait to try it! Thanks for sharing. Wilmington, DE
This one is a life saving recipe I go to again and again. My whole family are in love with this satisfying meal. It’s delicious as is and keeps you full for a long time. Plus, I like that it takes only a few minutes to prep and cook. I urge everyone give the recipe a try.
Brittany, thank you so much for sharing this with us. I’m so happy to have come across your amazing blog. I appreciate all of the hard work that goes into it. I’ll be coming around often. Keep the awesome recipes coming!
This was DELICIOUS!! The broth was super flavorful. I’m not a fan of mushrooms, so just added a few extra snow peas. Really lovely!
Brittany Dixon says
Thank you so much for the review; so glad you enjoyed it!!
Your recipe for Coconut Curry Zoodle soup looks quite interesting, but I’m having trouble reading it because the typeface is too thin and light. Could you please consider changing it to a thicker and darker typeface? I’m looking forward to trying this recipe.