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Coconut Zoodle Soup is a mix of zucchini noodles, vegetables, and tofu in a coconut lemongrass broth. The zucchini noodles lighten up this easy vegetarian soup recipe. This is filling but also a light soup perfect for dinner.
I have always had a strong love for Thai food but lately it has been amplified.
Instead of running out to get take-out I have been trying to cook more of the dishes I love at home like these Thai Turkey Lettuce Wraps and this Spicy Thai Basil Chicken Stir-fry.
The nice thing about doing that is I can customize them to my tastes and try new ingredients that might not be offered with the restaurant version. A big bowl of Thai soup is on my list of favorites and today’s Coconut Zoodle Soup was created out of this love. This soup uses zucchini noodles instead of rice noodles.
I really like using zucchini noodles because it helps to lighten up dishes like in this Mexican Zucchini or these Sesame Noodles. This Coconut Soup uses a vegetable broth base along with coconut milk to create a creamy, rich vegan broth. You also might notice that nice, crispy tofu that is adding protein into the soup.
If you haven’t cooked tofu very much check out this helpful post on How to Cook Tofu. I sautéed the tofu in coconut oil and a little soy sauce for about 10-15 minutes, until the tofu got a slightly crispy skin. I love when it gets a slightly crispy outer layer.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Tofu: This soup uses tofu as its protein source. You can choose the level of firmness of the tofu. I like the firm tofu.
- Vegetables: This soup uses carrots and zoodles in it but feel free to load up the vegetables. Some options that work nicely include green beans, peas, bok choy, celery and bell peppers.
- Broth: I used vegetable broth and coconut milk in this Thai Soup. The lime juice helps to add an element of sweetness to the broth as well.
- Garnishes: When I garnish a soup I tend to put in as many extras as I can for maximum flavor and texture. This soup is great with peanuts, sliced jalapeños or red peppers, the fresh herbs, crushed red pepper and a drizzle of sriracha.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. If you know you will have leftovers you might want to leave the zoodles out of the soup until you are ready to eat the soup. The zoodles can get mushy.
Recipe Tips
Add sriracha, crushed red pepper, jalapeño or a sliced chili pepper to the soup. I like to make the soup for my family and let everyone add the spice to their individual soup to their liking.
Some people are not a fan of tofu. You can leave that out all together if you want. If you eat meat feel free to add in chicken, shrimp or pork.
More Soup Recipes
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Coconut Zoodle Soup
Ingredients
- 8 ounces firm tofu
- 2 tablespoons soy sauce, low sodium
- 2 teaspoons coconut oil, divided
- 3 tablespoons shallots, minced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass paste, {I used Gourmet Garden} {or 1 Tablespoon of freshly grated lemongrass}
- 2 teaspoons red chile paste , or sambal oelek {I used Gourmet Garden} {use1 teaspoon for less spice or omit}
- 1/2 teaspoon salt , more to taste
- 1 cup carrots, matchstick-cut
- 1 can unsweetened coconut milk
- 1 large lime, juiced
- 4 cups vegetable broth
- 6 green onions, green parts chopped
- 2 zucchinis, spiralized {or you can julienne or cut into matchsticks}
- 1/2 teaspoon crushed red pepper, {more for more spice}
Instructions
- In a medium bowl combine the tofu and the soy sauce and mix to coat all of the tofu. In a medium pot heat 1 teaspoon coconut oil over high heat and add the tofu.
- Sauté for 8-10 minutes, or until the tofu is browned on all sides. Remove from the pot and set aside.
- In a large pot bring heat the additional 1 teaspoon of coconut oil over high heat. Add the shallot and sauté for 1 minute. Add the garlic, ginger, lemongrass, red chile paste and salt and sauté for an additional 1 minute. Add the matchstick carrots and continue to sauté for 2-3 minutes.
- Add the coconut milk, lime juice and vegetable broth and bring the soup to a simmer. Simmer for 10 minutes.
- While the soup simmers prepare your zucchini noodles and set aside. Once the soup is done simmering remove it from the heat and add the crushed red pepper {optional}.
- In each bowl ladle the soup and then top with the zucchini noodles, crispy tofu and garnishes of your choice. I like to use freshly chopped herbs like cilantro, mint and basil, unsalted peanuts and serve with lime wedges.
Notes
- Serving size is 1 1/2 cups of soup. The nutritional information does not take into account any garnishes listed.
- Instead of the zucchini noodles you can use rice noodles or the noodle of your choice.
- You can leave the tofu out if you want or use cooked chicken or even cooked shrimp.
- Try a variety of vegetables in this recipe including red pepper, snap peas and green beans. Just make sure to cook them in the broth until tender.
- Make this soup spicier by adding more crushed red pepper, sriracha and extra red hot chili peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks! We love this soup! Great flavor and not to hard to prepare. I make this often in the cooler months.
I am so glad you liked it!