Tom Yum Soup with Zucchini Noodles is a flavorful and refreshing twist on the classic Thai dish, featuring a vibrant, aromatic broth filled with tangy, spicy, and savory flavors. Traditionally, Tom Yum Soup is made with a base of lemongrass, kaffir lime leaves, galangal, and fish sauce, combined with fresh herbs like cilantro and spicy chili peppers, all simmered into a fragrant, savory broth. This Tom Yum Soup with Zucchini Noodles takes the classic recipe and swaps out traditional rice noodles for low-carb zucchini noodles (or “zoodles”), making it a healthier, keto-friendly option without sacrificing the delicious flavors of the original.
The beauty of this dish lies in its balance of flavors. The broth is tangy from the lime and tamarind, savory from the fish sauce (or soy sauce for a vegan version), and just the right amount of spicy from the fresh chilies. The zucchini noodles provide a fresh, crisp texture that mimics the traditional noodles but with a fraction of the calories and carbs. The soup is not only packed with bold flavors but also loaded with nutrients, thanks to the zucchini and any additional vegetables or proteins you choose to add. You can easily customize this dish by adding tofu, shrimp, or chicken to make it a heartier meal or keep it light and vegetarian by sticking with the broth and vegetables.
Making Tom Yum Soup with Zucchini Noodles is relatively quick and easy, making it an ideal weeknight dinner. You can prepare the broth in about 15-20 minutes, then toss in the zucchini noodles and any additional ingredients of your choice. The soup is typically served hot, and its bold, aromatic profile is perfect for those who enjoy complex, exotic flavors. If you’re looking for a satisfying yet light meal, this soup is an excellent option to add to your repertoire.
Not only is this dish flavorful, but it’s also incredibly versatile. You can adjust the level of heat by adding more or fewer chilies, and you can make it as tangy as you like by tweaking the lime juice and tamarind. For those who prefer a more subtle flavor, you can reduce the fish sauce or switch to a vegan version using coconut aminos. The zucchini noodles can also be swapped for other low-carb options like shirataki noodles or kohlrabi noodles, depending on what’s available in your kitchen. No matter how you make it, Tom Yum Soup with Zucchini Noodles is sure to delight your taste buds and leave you feeling nourished.
Tom Yum Soup with Zucchini Noodles Recipe
Ingredients:
- 2 medium zucchini, spiralized into noodles (or use a julienne peeler for thin strips)
- 1 tbsp olive oil or coconut oil (for sautéing)
- 1 small onion, thinly sliced
- 2-3 garlic cloves, minced
- 1-2 Thai bird’s eye chilies (or to taste, can substitute with red pepper flakes)
- 2 stalks lemongrass, smashed and cut into 3-inch pieces (or use lemongrass paste)
- 3-4 kaffir lime leaves, torn (optional but adds great fragrance)
- 1-inch piece of galangal or ginger, sliced (or use ginger paste)
- 4 cups vegetable broth or chicken broth
- 1/4 cup fish sauce (or soy sauce for a vegan version)
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp tamarind paste (optional but adds an authentic tang)
- 1/2 cup mushrooms, sliced (optional, for added texture)
- 1 cup protein (optional – tofu, shrimp, or chicken)
- 1/4 cup cilantro, chopped (for garnish)
- 1-2 tbsp coconut milk (optional, for a creamier soup)
Instructions:
1. Prepare the Broth:
- In a large pot, heat the olive oil or coconut oil over medium heat. Add the onion and sauté for about 2-3 minutes until softened.
- Add the garlic, chilies, lemongrass, kaffir lime leaves, and galangal (or ginger) to the pot. Sauté for another 1-2 minutes to release the aromatics.
2. Add the Broth:
- Pour in the vegetable broth (or chicken broth) and bring to a simmer. Let the broth simmer for about 10-15 minutes to allow the flavors from the herbs and spices to infuse the liquid. If you’re using tamarind paste, add it at this stage, along with the fish sauce (or soy sauce).
3. Add Vegetables and Protein:
- If you’re adding mushrooms, toss them in at this point and let them cook in the broth for 3-4 minutes. If you’re using shrimp, tofu, or chicken, add them now and cook until they are fully cooked (shrimp usually takes about 3-4 minutes, tofu about 5-7 minutes, and chicken about 8-10 minutes depending on size).
4. Add Zucchini Noodles:
- Once the broth is aromatic and the protein is cooked through, add the zucchini noodles to the pot. Stir gently to combine. Let the noodles cook for about 2-3 minutes in the broth until just tender but still firm. Be careful not to overcook the zucchini noodles, as they can become too soft.
5. Adjust Flavors:
- Taste the soup and adjust the seasoning. Add more lime juice for extra tang, more fish sauce or soy sauce for saltiness, or more chilies for heat. If you want a creamier texture, stir in a little coconut milk.
6. Serve:
- Ladle the soup into bowls, discarding the lemongrass and lime leaves. Garnish with freshly chopped cilantro and serve hot.
Tips:
- Adjust the Heat: For a milder version of Tom Yum, reduce the number of chilies or omit them entirely. You can also deseed the chilies to cut back on the heat.
- Customize the Protein: This recipe is versatile, so feel free to swap the shrimp for chicken, tofu, or even mushrooms if you’re looking for a vegetarian version.
- Make it Creamy: For a richer, creamier soup, stir in a couple of tablespoons of coconut milk towards the end of cooking. This will balance out the spicy, tangy broth with a hint of sweetness.
- Storing Leftovers: Leftover soup can be stored in an airtight container in the fridge for up to 2-3 days. Note that the zucchini noodles will soften as they sit, so if you plan to keep leftovers, you might want to store the zucchini noodles separately and add them fresh when reheating.
