clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Curry Zoodle Soup

Coconut Curry Zoodle Soup

  • Author: Brittany Dixon
  • 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
12 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.