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Tom Yum Shrimp Soup
with zucchini noodles / mushrooms

Active: 30 min Total: 30 min
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).


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


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

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  1. 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.
  2. 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.
  3. Add red curry paste and saute for 1 minute more.
  4. Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
  5. Add shrimp, mushrooms (if using canned), and fish sauce and simmer until shrimp is opaque and cooked through, ~5 minutes.
  6. Remove soup from heat and stir in lime juice. Taste and season with some salt.
  7. Stir in coconut milk and simmer for 1 minute.
  8. Ladle soup over zucchini noodles. Top with basil and enjoy.



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