Tom Yum Shrimp Soup
with zucchini noodles / mushrooms
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).
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).
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Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
323
Just a moment...
% Daily Value
Total Fat
21g
32%
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Saturated Fat
12g
60%
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Trans Fat
0g
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Cholesterol
143mg
48%
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Sodium
1659mg
69%
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Total Carbohydrate
14g
5%
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Dietary Fiber
4g
14%
Just a moment...
Sugars
4g
Just a moment...
Protein
24g
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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.
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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.
Nutrition Facts
Amount Per Serving
Calories
323
Just a moment...
% Daily Value
Total Fat
21g
32%
Just a moment...
Saturated Fat
12g
60%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1659mg
69%
Just a moment...
Total Carbohydrate
14g
5%
Just a moment...
Dietary Fiber
4g
14%
Just a moment...
Sugars
4g
Just a moment...
Protein
24g
Just a moment...
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