Zesty Tom Yum Zoodles Soup is a vibrant and refreshing twist on the classic Thai Tom Yum soup. This version replaces traditional noodles with zucchini noodles (zoodles), making it a lighter, low-carb option while still packing all the bold, tangy, and spicy flavors of the original dish. The aromatic broth, infused with lemongrass, kaffir lime leaves, galangal, and fresh chilies, provides the perfect balance of spicy, sour, and savory notes. Combined with fresh vegetables, shrimp, and the crunch of zoodles, this soup is both satisfying and rejuvenating – a perfect blend of flavor and freshness.

Ingredients:

For the Broth:

  • 4 cups chicken broth (or vegetable broth for a lighter option)
  • 1 stalk lemongrass, smashed and cut into large pieces
  • 3-4 kaffir lime leaves, torn into pieces
  • 2-inch piece of galangal (or ginger if unavailable), thinly sliced
  • 2-3 Thai bird’s eye chilies, smashed (or more if you like it spicier)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp brown sugar (or palm sugar)
  • 1/2 tsp salt (or to taste)

For the Soup:

  • 2 medium zucchinis, spiralized into zoodles (or use a julienne peeler)
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup mushrooms (shiitake or button), sliced
  • 1 medium tomato, quartered
  • 1 small red onion, thinly sliced
  • Fresh cilantro, chopped (for garnish)
  • Fresh basil leaves, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions:

  1. Prepare the Broth: In a large pot, combine the chicken broth, lemongrass, kaffir lime leaves, galangal (or ginger), and Thai bird’s eye chilies. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes to allow the flavors to meld together.
  2. Season the Broth: Stir in the fish sauce, soy sauce, lime juice, brown sugar, and salt. Taste and adjust the seasonings if needed, adding more fish sauce for saltiness or more lime juice for tanginess.
  3. Cook the Shrimp and Veggies: Add the shrimp, mushrooms, tomato, and onion to the simmering broth. Cook for 3-4 minutes, or until the shrimp turns pink and the vegetables soften.
  4. Add the Zoodles: Gently stir in the zucchini noodles (zoodles) and cook for 1-2 minutes, just until they are tender but still have a slight bite. Be careful not to overcook the zoodles, as they can become soggy.
  5. Serve: Remove the soup from heat. Ladle the soup into bowls and garnish with fresh cilantro and basil, if using. Serve with lime wedges on the side for an extra burst of citrus.

Nutrition (per serving, assuming 4 servings):

  • Calories: ~200-250 kcal
  • Protein: ~20-25 g
  • Fat: ~7-10 g
  • Carbohydrates: ~10-12 g
  • Fiber: ~3-4 g
  • Sugars: ~5-7 g
  • Sodium: ~800-1,000 mg (depending on the fish sauce and broth used)
  • Vitamin A: ~10-15% of the Daily Value (from cilantro and tomatoes)
  • Calcium: ~5-7% of the Daily Value (from broth and vegetables)

Notes:

  • Shrimp Alternatives: If you’re not a fan of shrimp, you can substitute it with chicken, tofu, or even scallops. Adjust the cooking time for different proteins.
  • Spice Level: Adjust the level of spiciness by adding more or fewer bird’s eye chilies. If you prefer a milder version, you can remove the seeds from the chilies or omit them entirely.
  • Vegetable Options: Feel free to add or swap in other vegetables, such as bell peppers, carrots, or baby corn, to customize the soup to your taste.
  • Zoodle Alternatives: If you prefer a more traditional noodle, you can substitute the zoodles with rice noodles or any noodle of your choice.
  • Make Ahead: The broth can be made ahead and stored in the fridge for up to 3 days. When ready to serve, heat the broth, add your shrimp and vegetables, and cook the zoodles just before serving to keep them fresh and crisp.

This Zesty Tom Yum Zoodles Soup is a light, fresh, and flavorful soup that’s packed with bold, aromatic Thai flavors. It’s perfect for a quick weeknight dinner, a light lunch, or whenever you’re craving a healthy, spicy kick!