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

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (87)
Gluten-free (7)
Paleo (14)
Vegetarian (16)

55 reviews

Used bella mushrooms instead of canned straw mushrooms. Used the whole can of coconut milk and reduced the amount of stock to keep the total liquid the same. This is fast and a fav at our house. Also qualifies as vegan.

By: Michael
Posted: Nov 19, 2020
Diet: Vegetarian
0 Helpful

Perfect on a cold, rainy day. I doubled the green curry paste because mine wasn't terribly potent.

By: Nicole
Posted: Feb 13, 2019
Diet: Original
0 Helpful

I used buckwheat soba noodles and cooked them in the broth. This made the broth thicker and less like soup, but really gave the noodles flavor! I also couldn't find the button mushrooms so I bought shitake and oyster and sauteed those instead and put those in the soup- much better flavor!

By: Angelica
Posted: Jan 15, 2018
Diet: Original
0 Helpful

Used Spaetzle and Mu-err mushrooms because...well, that's what the german grocery store had. This was AWESOME. Loved the flavor of the broth.

By: Katharine
Posted: Oct 05, 2017
Diet: Vegetarian
0 Helpful

Not terrible, not great. added half pound mini portobellas, still lacking. needs more veggie, maybe more meat, maybe more coconut milk

By: Amanda
Posted: Mar 29, 2017
Diet: Original
0 Helpful

Amazing! Used Baby bella mushrooms instead and it turned out great.

By: Katalina
Posted: Mar 28, 2017
Diet: Original
0 Helpful