Thai Red Curry Soup with Zucchini Noodles

AIBFDFGFLC30

This Thai Red Curry Soup is simple to make, cozy, comforting, and fragrant. We made it with coconut milk, chili oil and substituted zucchini noodles for a low-carb meal. It has the perfect balance of spice, saltiness, and sweetness.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
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AIBFDFGFLC30

Thai Red Curry Soup with Zucchini Noodles

Thai Red Curry Soup

This Thai Red Curry Soup is simple to make, cozy, comforting, and fragrant. We made it with coconut milk, chili oil and substituted zucchini noodles for a low-carb meal. For the protein, we went with shrimp because it’s delicate and goes really well with the Thai flavors. This soup is so delicious and healthy; you’ll definitely be going back for seconds!

What we love about the soup is the flavor. It has a mild coconut flavor but lot’s of different spices that balance each other out. The perfect balance of spicy, sweet, and salty.

The Ingredients

  • Chili Olive Oil (or substitute regular olive oil) – We love Brightland’s Chili Olive Oil. It has the best flavor and spicy kick! We also have our own promo for our readers to receive complimentary shipping on orders of $65 or more!
  • Coconut Milk – Our go-to coconut milk is by Native Forest because it has no preservatives and great flavor.
  • Red Curry Paste – We used Thai Kitchen Red Curry Paste because it has the best flavor and, again, no preservatives.
  • Shallot
  • Fresh Ginger
  • Garlic
  • Red Pepper or Sweet Red Peppers – We love adding red peppers to this soup because they pair nicely with the spices and coconut milk, but feel free to use orange or yellow ones here.
  • Vegetable Broth, or Substitute with a Boullion Cube and Water. We used Bou Brands Bouillon Cubes here because we usually don’t have a ton of broth on hand, and these are super convenient. They also make our dishes very delicious!
  • Fresh Lime Juice
  • Coconut Aminos
  • Salt & Pepper
  • Cane Sugar – optional but adds a nice balance to the heat!
  • Protein: We used shrimp in this recipe because it has the most delicate flavor, but feel free to substitute chickpeas or tofu.
  • Herbs: Cilantro, Basil, or Thai Basil
  • Zucchini Noodles or substitute rice noodles or angel hair pasta.

How to make Thai Noodle Soup

Step 1: Heat olive oil over medium heat in a dutch oven and add your protein with a pinch of salt and pepper. We used shrimp and cooked it for about 5 minutes, or until pink. Remove the shrimp and add the chopped red peppers, and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.

Step 2: Add red curry paste, frequently stirring for about 1 minute until fragrant. Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.

Step 3: Prepare Zucchini but spiralize into noodles. Add the noodles to the pot and cook until tender. Add the shrimp back in with the fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and serve!

Serving Suggestions

Serve with cilantro, basil, lime wedges, and chili olive oil for an extra kick of heat. 

Frequently Asked Questions

Best Veggies to add to this recipe?

Adding bok choy, mushrooms, or bean sprouts would be delicious in this recipe.

Best Wine to pair with Thai Coconut Soup?

A fruit-forward and semi-dry finish would pair the best here. Therefore, we selected a Semi-Dry Riesling.

Best Spiralizer?

We love using our Spiralizer that has 10 different blades. They are heavy-duty, and you have more flexibility on the size of the noodles you want.

This Thai Red Curry Soup is comforting, easy to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness. We hope you all love this cozy recipe! ♡  Enjoy!

Thai Coconut Noodle Soup

Other Soup Recipes To Try

Thai Red Curry Soup With Zucchini Noodles

5 from 1 vote
This Thai Red Curry Soup is comforting, simple to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness.
Thai Coconut Soup with Chili Oil
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Yields 4 people

Ingredients

  • 2 tbsp chili olive oil substitute regular olive oil
  • 1 (12) oz bag of shrimp
  • pinch of salt and black pepper, plus more to taste
  • 1 (13.5) oz can coconut milk
  • 1 tbsp freshly minced/grated ginger
  • 2 tbsp minced shallot about 1-2 shallots (depends on size)
  • 3 garlic cloves, minced
  • 4 sweet red peppers, chopped
  • 3 tbsp red curry paste
  • 6 cups vegetable broth or substitute 6 cups water with 3 Boullion Cubes – We used Bou Brands Bouillon Cubes
  • 1 tbsp coconut aminos
  • 2-3 tbsp fresh lime juice about 1 lime
  • 1 tsp cane sugar optional
  • 1-2 zucchini, spiralized into angel hair pasta (1 large, or 2 small)
  • ½ cup chopped cilantro
  • cup chopped Thai basil or substitute regular basil

Instructions

  • Heat chili olive oil over medium heat in a dutch oven and add the shrimp with a pinch of salt and pepper. Cooked it for about 5 minutes, or until pink.
  • Remove the shrimp and add the chopped red peppers, and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.
  • Add red curry paste, frequently stirring for about 1 minute until fragrant.
  • Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.
  • Prepare Zucchini but spiralize into noodles. Add the noodles to the pot and cook until tender, about 10-15 minutes.
  • Add the shrimp back in with the fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and simmer for a couple of minutes.
  • Divide into bowls, and serve with extra chili olive oil, cilantro, basil, or lime wedges.

Notes

Keep leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top until hot. 
Course: Entrees, Soups
Cuisine: Thai-Inspired
Diet: Low Calorie
Keyword: low-carb dinner, Thai Soup, zucchini
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