Shrimp and Zoodles in Green Curry Soup
baby spinach and straw mushrooms
The use of aromatic green curry paste and springy zucchini "noodles" make this a popular soup that we have featured in several variations since December 2014.
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Zucchini, medium - 3 , spiralized or sliced into ribbons
- Lemongrass (opt) - 2 stalks , chopped into 2" / 5cm pieces (sub lemongrass paste; 1/2 tsp = 1 stalk)
- Cilantro - 4 sprigs , chopped
- Straw mushrooms, canned (14oz / 397g) - 1 can , drained and rinsed
- Green curry paste - 2 Tbsp (sub red or yellow)
- Coconut milk, light - 3/4 cup
- Stock, any variety - 4 cups
- Bragg's / coconut aminos - 2 1/2 Tbsp
- Stevia (opt) - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Baby spinach - 5 oz
- Limes - 1/2 , juice of
Prep
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Shrimp - Defrost, drain and pat dry.
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Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Can be done up to 2 days ahead)
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Lemongrass / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
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Mushrooms - Drain and rinse.
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Make
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Heat a Dutch oven over medium-high heat. Add curry paste, coconut milk, stock, lemongrass, aminos and Stevia. Cover, and bring to a boil.
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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.
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Return to soup and add in mushrooms and shrimp. Simmer until shrimp are cooked through, pink on the outside and no longer translucent, ~4 minutes.
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Remove from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more aminos, sweetener or lime juice.
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Divide zucchini "noodles" and soup into bowls (discard lemongrass stalks). Top with cilantro. Enjoy piping hot!
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