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Tom Yum Shrimp Soup
with zucchini noodles / mushrooms

Active: 30 minTotal: 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).

Tags

Ingredients

Servings:
4
Metric
Tom Yum Shrimp Soup:
  • Shrimp, peeled and deveined - 1 lb
  • Shallots - 2 cloves, chopped
  • Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
  • Jalapenos (opt) - 1, thinly sliced
  • Thai basil (opt) - 10 leaves, chiffonade
  • Straw mushrooms, canned (14oz / 397g) - 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
  • Red curry paste - 1 Tbsp (sub nam prik pao - Thai chili paste)
  • Lime juice - 1 Tbsp
  • Fish sauce - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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.

Make

  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. Stir in coconut milk and simmer for 1 minute.
  7. Remove soup from heat and stir in lime juice. Taste and season with some salt.
  8. Ladle soup over zucchini noodles. Top with basil and enjoy.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 45 reviews

I used brown rice noodles instead of Ramen and added more curry paste and a whole can of coconut milk (lite). I also substituted cilantro for basil. Turned out wonderful!

By: Lisa
Posted: Apr 04, 2019
Diet: Original

So good! We ended up leaving out the mushrooms due to a family preference, but we added sliced red peppers. Made per the recipe otherwise.

By: Kirsten
Posted: Feb 02, 2019
Diet: Original

We enjoyed this soup and the flavors. I would leave the lemon grass whole next time because the bites with it were overwhelming with lemon flavor.

By: Samuel
Posted: Aug 25, 2018
Diet: Gluten-free

This was truly delicious. I was so surprised such a simple recepie has such complex flavors.

By: andres
Posted: May 30, 2018
Diet: Original

should have doubled the red curry paste or added something for a bit more kick, came together easily, used whole can of coconut milk, thin rice noodles, sliced fresh mushrooms

By: Christine
Posted: May 21, 2018
Diet: Gluten-free

Looooved this!!!! Big hit.

By: Amanda
Posted: May 16, 2018
Diet: Original