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

Active: 30 Total: 30

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.



Shrimp and Zoodles in Green Curry Soup:
  • 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


  1. Shrimp - Defrost, drain and pat dry.

  2. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Can be done up to 2 days ahead)

  3. Lemongrass / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)

  4. Mushrooms - Drain and rinse. 

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  1. Heat a Dutch oven over medium-high heat. Add curry paste, coconut milk, stock, lemongrass, aminos 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 to soup and add in mushrooms and shrimp. Simmer 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 aminos, sweetener or lime juice.

  5. Divide zucchini "noodles" and soup into bowls (discard lemongrass stalks). Top with cilantro. Enjoy piping hot!



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