Green Curry 'Zoodle' Soup
with shrimp, napa, and mushrooms
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.
Ingredients
- 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
Prep
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Shrimp - Defrost, rinse, and pat dry. Toss in some salt and pepper.
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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)
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Zucchini - Turn zucchini into 'noodles' with a spiralizer.
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Make
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Heat a large pot over medium-high heat.
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Whisk together green curry paste and coconut milk. Once combined, add in chicken stock, Stevia, and fish sauce. Cover and bring to a boil.
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Add in mushrooms and napa cabbage and simmer for ~5 minutes (neither take long to cook).
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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.
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Return to soup. Add in shrimp and cook for another 3 to 4 minutes, until shrimp are pink.
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Slice lime into wedges.
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Ladle soup over ‘zoodles.’ Serve with sliced jalapenos and lime wedges.
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If making tomorrow’s meal, season and tenderize your steak to create deeper flavors.
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