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Green Curry 'Zoodle' Soup
with shrimp, napa, and mushrooms

Active: 35 Total: 35

Our recent green curry 'zoodle' soup was such a hit, we're bringing another variation of it with crunchy, sweet napa and earthy mushrooms.
Smarts: Boiling the napa and mushrooms in the soup deepens the flavor of the final broth.



Green Curry 'Zoodle' Soup with Shrimp, Napa, and Mushrooms:
  • Shrimp - 1 lb , peeled and deveined
  • Napa cabbage, small - 1/2 head , sliced
  • Mushrooms, brown or cremini - 8 oz , sliced
  • Jalapenos - 1 , sliced
  • Zucchini - 3 to 4 , spiralized
  • Green curry paste - 2 1/2 Tbsp , more to taste
  • Coconut milk - 1 cup
  • Chicken stock - 4 cups
  • Stevia - 1/2 tsp
  • Fish sauce - 2 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Limes - 1/2 , sliced into wedges


  1. Shrimp - Defrost, rinse, and pat dry. Toss in some salt and pepper. 

  2. Napa cabbage / Mushrooms / Jalapenos - Prep as directed. For napa, if making Wednesday’s dinner, double and slice both days’ portions. (Can be done up to 3 days ahead) 

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer

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  1. Heat a large pot over medium-high heat. 

  2. Whisk together green curry paste and coconut milk. Once combined, add in chicken stock, Stevia, and fish sauce. Cover and bring to a boil. 

  3. Add in mushrooms and napa cabbage and simmer for ~5 minutes (neither take long to cook). 

  4. While mushrooms and cabbage simmer, heat a wok or saute pan over medium-high heat. Add cooking oil and ‘zoodles’ with a sprinkle of salt. Saute for 3 to 4 minutes. Portion zoodles into bowls. 

  5. Return to soup. Add in shrimp and cook for another 3 to 4 minutes, until shrimp are pink. 

  6. Slice lime into wedges. 

  7. Ladle soup over ‘zoodles.’ Serve with sliced jalapenos and lime wedges. 

  8. If making tomorrow’s meal, season and tenderize your steak to create deeper flavors. 



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