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Shrimp and 'Zoodles' in Green Curry Soup
with baby spinach and straw mushrooms

Active: 30 min Total: 30 min
This crowd goes wild every time we feature zoodles, and I'm sure this herbaceous zoodle soup is going to soon become a favorite for many of you. Don't be afraid to slurp on those crunchy zoodles!
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.


Shrimp and 'Zoodles' in Green Curry Soup:
  • Shrimp - 1 lb , peeled and deveined
  • Zucchini - 3 , spiralized
  • Lemongrass (opt) - 2 stalks , chopped into 2" strips
  • Straw mushrooms (14 oz) - 1 can
  • Green curry paste - 2 Tbsp
  • Coconut milk, light - 3/4 cup
  • Chicken stock - 4 cups
  • Fish sauce - 2 1/2 Tbsp
  • Stevia - 1/2 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Baby spinach - 6 oz
  • Limes - 1/2 , juice of


  1. Shrimp - Defrost, drain, and pat dry.
  2. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
  3. Lemongrass - Chop into 2”(or 5 cm) long strips if using. (Can be done up to 3 days ahead)
  4. Straw mushrooms - Open, drain, and rinse.

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  1. Heat a Dutch oven over medium-high heat. Combine curry paste, coconut milk, stock, lemongrass, fish sauce, and Stevia. Cover, and bring to a boil.
  2. While soup is cooking, heat a wok or saute pan over medium-high heat. Add cooking oil and then zucchini noodles to the heated oil. Saute for 4 to 6 minutes, tossing frequently, until zucchini is tender but still crunchy.
  3. Return back to soup. Add in mushrooms and shrimp. Cook until shrimp are cooked through, pink on the outside and no longer translucent, ~4 minutes.
  4. Remove from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more fish sauce, sweetener, or lime juice.
  5. Divide zucchini noodles and soup into bowls. Enjoy piping hot - and don’t eat the lemongrass!
  6. If you’re making tomorrow’s chicken, you can get a head start on the marination for more flavor.



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