Coconut Zoodle Soup

Name: Coconut Zoodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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})

Skip take-out and make this vegetarian Thai Coconut Zoodle Soup for a lighter version of your favorite Thai soup.

Prep15 min
Cook25 min
Total40 min
Makes4 servings
Calories367

Ingredients

4 servings

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})

Method

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.
2
Sauté for 8-10 minutes, or until the tofu is browned on all sides. Remove from the pot and set aside.
3
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.
4
Add the coconut milk, lime juice and vegetable broth and bring the soup to a simmer. Simmer for 10 minutes.
5
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}.
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.