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Thai Red Curry Zucchini Noodle Bowls
with glazed shrimp

Active: 40 Total: 40
These bowls do not include quite enough liquid to be called 'soup' but the zucchini noodles and vegetables are surrounded by enough flavorful coconut broth that you'll want to serve them in soup bowls. Top the bowls with glazed shrimp. For a similar meal that uses chicken instead of shrimp, check out this meal from 2019.
Smarts #1: Adjust the curry paste as you go. Start with the lower amount and add more at any point to give the broth more spice and flavor.

Ingredients

Metric
Servings:
4
Thai Red Curry Zucchini Noodle Bowls:
  • Bell peppers, red - 1, thinly sliced
  • Lemongrass - 2 stalks, finely diced (sub 1 tsp lemongrass paste / stalk)
  • Ginger, fresh - 1 tsp, grated
  • Zucchini - 12 oz, spiralized, peeled into ribbons, or cubed
  • Limes - 1, wedges
  • Cilantro leaves - 1/4 cup
  • Oil, cooking - 1 Tbsp
  • Curry paste, red - 1-3 Tbsp, more or less to taste
  • Coconut milk, light (14 oz / 397 g) - 1 can
  • Stock, any type - 4 cups
  • Fish sauce - 1 Tbsp
Glazed Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 2 tsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white - 1 tsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Make glaze - Whisk together aminos, vinegar, honey, and toasted sesame oil. (Can be done up to 5 days ahead)
  3. Bell peppers / Lemongrass / Ginger - Prep as directed. Store bell peppers in one container. Combine lemongrass and ginger in a second container. (Can be done up to 5 days ahead)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)
  5. Limes / Cilantro - Prep as directed.

Make

  1. Heat a Dutch oven or large saute pan with cooking oil (for zucchini noodle bowls) over medium heat. Add bell peppers with some salt. Saute until starting to soften, 2 to 3 minutes.
  2. Add lemongrass, ginger, and curry paste. Saute until fragrant, ~1 minute.
  3. Add coconut milk, stock, and fish sauce and stir well. Bring to a boil and then reduce to a low simmer. Simmer for 15 minutes to let the flavors develop while preparing shrimp.
  4. While soup simmers, heat a nonstick pan with cooking oil (portion for shrimp) over medium heat. Add shrimp in a single layer and let cook until golden brown on one side, 2 to 3 minutes. Flip shrimp and pour glaze over top. Cook shrimp until coated in glaze, 2 to 4 minutes more.
  5. Transfer shrimp to a plate and sprinkle with sesame seeds.
  6. Return to simmering soup and add zucchini noodles. Cook until tender, ~1 minute for zucchini noodles and ~5 minutes for zucchini cubes.
  7. Remove from heat and squeeze half the lime wedges into the broth. Taste and season with more fish sauce or lime juice if needed.
  8. Divide zucchini noodles and broth between serving bowls. Top with shrimp and cilantro. Serve extra lime wedges on the side. Enjoy!

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Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (48)
Gluten-free (5)
Paleo (4)
Vegetarian (11)

Most Helpful

This is best if the noodles are made separately and added when you're ready to eat, especially for leftovers.

By: Rachel
Posted: May 08, 2021
Diet: Original
1 Helpful

39 reviews

4 for the first night. 3 for leftovers. I don't know why, but the tofu which we stored separately from the curry lost a lot of flavor overnight.

By: Sara
Posted: Oct 12, 2021
Diet: Original
0 Helpful

I really enjoyed this. We didn't have enough noodles, and I added a whole lot more curry paste than in the recipe, then it all came together for some flavorful meals. The glazed tofu was exceptionally good. I would eat it on its own and not just in the soup!

By: Angela
Posted: May 20, 2021
Diet: Original
0 Helpful

This broth was amazing and the tofu was really delicious. I would make the tofu again as a side dish or snack on its own and tofu isn't even my favorite.

By: Liza
Posted: May 16, 2021
Diet: Original
0 Helpful

Very good and high flavor. We went on the high side for the curry paste and it was perfect!

By: Alison
Posted: May 13, 2021
Diet: Paleo
0 Helpful

This is best if the noodles are made separately and added when you're ready to eat, especially for leftovers.

By: Rachel
Posted: May 08, 2021
Diet: Original
1 Helpful

Absolutely loved this! So tasty and easy. Only used 20ml curry paste and was hot enough! That tofu was incredible! Definitely a favourite now

By: Laura
Posted: May 04, 2021
Diet: Original
0 Helpful