Thai Coconut Zoodle Soup is a healthier version of your favorite Thai noodle soup recipe. The zucchini noodles lighten up this easy vegetarian soup recipe, pairing well with the crispy tofu, fresh vegetables and Thai flavors of lemongrass and coconut milk.
Thai Coconut Zoodle Soup
I have been craving a lot of Thai inspired dishes.
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. 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 Thai Coconut Zoodle Soup was created out of this love. This soup uses zucchini noodles instead of rice noodles. I recently started making zoodles and adding them to soups or pasta dishes in place of the pasta.
I bought a spiralizer last week and really like it. It makes vegetable noodles out of a variety of vegetables like zucchini, carrots and sweet potatoes. It is a nice way to cut some of the carbs out from pasta and add more vegetables to your daily eating.
Thai Coconut Zoodle Soup uses a vegetable broth base along with coconut milk to create a creamy, rich vegetarian 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. 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 zoodle 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 THAI 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.
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.
For the crispy tofu:
For the soup:
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.