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. 

Coconut Zoodle Soup

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. 

If tofu isn’t your thing you can skip it entirely or try chicken. I like having a vegetarian/vegan meal that I can feed my family that still offers protein.

My kids like when I make this Thai Soup.

They enjoy loading the garnishes on their bowl. It is a nice way to involve your kids in the cooking process.

Drew went crazy for the peanuts and the carrots and Will loved adding the cilantro in.

My personal favorite is those red hot chili peppers you see in the photos.

I am a spice girl and those are the perfect addition to soups like this. 

WHAT INGREDIENTS ARE IN THIS COCONUT SOUP?

TOFU: This soup uses tofu as its protein source.

You can choose the level of firmness of the tofu. I like the firm tofu. 

FRESH 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. 

FRESH HERBS: By adding in fresh herbs to this soup you take it to the next level.

I like cilantro and green onion. 

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. 

COOKING TIPS AND MODIFICATIONS 

• Do you like your soups on the spicier side? I know I do! 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.
• Do you prefer a bit of a saltier soup? A lot of my recipes are more conservative on the salt. If you like more of a salty flavor feel free to add extra salt to the recipe.
• 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. 
• I used zoodles in this soup to lighten it up. This soup is also great with rice, udon or ramen noodles.

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Thai Coconut Zoodle Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Skip take-out and make this vegetarian Thai Coconut Zoodle Soup for a healthier version of your favorite Thai soup. The zucchini noodles lighten up this soup and pair well with the crispy tofu, fresh vegetables and Thai flavors like lemongrass and the coconut milk.

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Ingredients

For the crispy tofu:

• 8 ounces firm tofu
• 2 Tablespoons low sodium soy sauce
• 2 teaspoons coconut oil, divided

For the soup:

• 3 Tablespoons minced shallots
• 3 garlic cloves, minced
• 1 Tablespoon grated fresh ginger
• 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 matchstick-cut carrots
• 1 - 13 oz. can unsweetened coconut milk
• 1 large fresh lime, juiced
• 4 cups vegetable broth
• 6 green onions, green parts chopped
• 2 medium zucchinis- spiralized {or you can julienne, or cut into matchsticks}
• 1/2 teaspoon crushed red pepper {more for more spice}

Garnish ideas:

• Freshly chopped cilantro
• Freshly chopped mint leaves
• Freshly chopped basil
• Chopped red chili peppers {remove the seeds for less heat}
• Lime wedges
• Peanuts {unsalted}
• Sriracha

Instructions

1. 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.
2. 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.
3. Add the coconut milk, lime juice and vegetable broth and bring the soup to a simmer. Simmer for 10 minutes.
4. While the soup simmers prepare your zucchini noodles and set aside.
5. Once the soup is done simmering remove it from the heat and add the crushed red pepper {optional}.
6. 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.