Tom Yum Shrimp Soup
with zucchini noodles / mushrooms

Name: Tom Yum Shrimp Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 2 cloves Shallots, chopped; 2 stalks Lemongrass, fresh, chopped (sub 1 tsp lemongrass paste / stalk); 1 Jalapenos (opt), thinly sliced; 10 leaves Thai basil (opt), chiffonade; 1 can Straw mushrooms, canned (14 oz / 397 g), drained and rinsed (sub fresh button mushrooms, sliced); 12 oz Zucchini, spiralized or cubed; 3 1/2 cups Stock, any type; 1 Tbsp + 1 Tbsp Oil, cooking; 1 cup Coconut milk, light; 1 Tbsp Curry paste, red (sub nam prik pao - Thai chili paste); 1 Tbsp Lime juice; 2 tsp Fish sauce

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This variation of the spicy shrimp Thai soup has a nontraditional twist with the addition of creamy coconut milk and zucchini noodles (or cubes) for substance.
Smarts: Traditional Tom Yum Soup is made with nam prik pao (Thai chili paste), but we’re using red curry paste since it’s a staple in our community members’ kitchens. If you can find nam prik pao at your local Asian market, it has a rich, smoky flavor that is great in this soup (and many other Thai dishes).

Ingredients

Metric

Servings:

Tom Yum Shrimp Soup:

Shrimp, peeled and deveined - 1 lb
Shallots - 2 cloves , chopped
Lemongrass, fresh - 2 stalks , chopped (sub 1 tsp lemongrass paste / stalk)
Jalapenos (opt) - 1 , thinly sliced
Thai basil (opt) - 10 leaves , chiffonade
Straw mushrooms, canned (14 oz / 397 g) - 1 can , drained and rinsed (sub fresh button mushrooms, sliced)
Zucchini - 12 oz , spiralized or cubed
Stock, any type - 3 1/2 cups
Oil, cooking - 1 Tbsp + 1 Tbsp
Coconut milk, light - 1 cup
Curry paste, red - 1 Tbsp (sub nam prik pao - Thai chili paste)
Lime juice - 1 Tbsp
Fish sauce - 2 tsp

Prep

Shrimp - Defrost, rinse, and pat dry.
Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or cube.
Thai basil - Chiffonade basil.
Mushrooms (if using canned) - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a wok with first part of oil over medium heat. Add zucchini noodles and saute just until they are tender but still have some crunch, ~2 minutes. Season with a pinch of salt. Divide noodles between serving bowls and return wok to heat.
Add second part of oil and then shallots, lemongrass, and jalapenos. (If using fresh mushrooms, add them as well.) Season with a pinch of salt and saute until fragrant, ~3 minutes.
Add red curry paste and saute for 1 minute more.
Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
Add shrimp, mushrooms (if using canned), and fish sauce and simmer until shrimp is opaque and cooked through, ~5 minutes.
Remove soup from heat and stir in lime juice. Taste and season with some salt.
Stir in coconut milk and simmer for 1 minute.
Ladle soup over zucchini noodles. Top with basil and enjoy.

Reviews

Ratings

0 reviews