This paleo coconut curry zoodle soup is quick and delicious, loaded with creamy coconut milk, intensely flavorful red curry paste, and zoodles. This recipe is a wonderful paleo dinner or paleo soup recipe to add to your collection. Low carb yet filling, you can make this paleo coconut curry zoodle soup a vegan coconut curry zoodle soup with an easy swap! If you’re looking for an awesome spiralizer, this Paderno is affordable and amazing.
I still remember the moment I fell crazy in love with coconut soup. Like, “show up at your house in the middle of the night” crazy in love. Like, “Who’s that girl who commented on your Instagram?! I know you’re sleeping with her” crazy in love. Like… “slash your tires” crazy in love?
OK, so maybe I wouldn’t go that far (but seriously, who is she?), but hot damn, I fell hard and fast.
For coconut soup.
I’d taken a quick trip to Birmingham with a few college friends, and they had to go to this famous Thai restaurant there. It was one of their all-time favorites, but I just didn’t get it. Growing up, Thai food meant sweet noodles, drenched in a slimy sauce, topped with weird scrambled egg and um, peanuts? I just didn’t get it. I wasn’t, and am still not, a major noodle person, and for this, my aging mom bod thanks the heavens everyday. So to me, if all Thai food were like pad see ew or pad thai, I wasn’t into it.
And then I had a cup of the creamiest coconut soup, Thai tom kha, and nearly fainted. It was flavorful and balanced, with a richness from the coconut somehow delicately grounding the salty umami from the fish sauce, the spiciness from the Thai chiles, the sour lime juice. I think there might have been some literal magic working in that kitchen, but I’m not one to complain. That moment was one of only a few I remember vividly as being so good that the dish will flash before my eyes when I die. Nbd.
Of course, I was desperate to recreate the soup, and I even came up with a very-small-college-town-friendly recipe that I posted over a decade ago on food.com. But no matter what I did, no matter how many authentic recipes I tried, no matter how many times I drove 45 minutes just for fresh lemongrass, I didn’t come close.
It wasn’t until someone somehow got me the recipe that I realized the secret: red curry paste. How! What! I! Ugh. I was already a fan of the standard red curry with tofu, but this? Next level.
Since that moment, I’ve had red curry paste in my fridge at all times. Move into a new house? OK, we need almond milk for the baby, dozens and dozens of LaCroix, and, oh yeah, red curry paste. Everything else can wait.
So when it comes to needing a quick and easy yet delicious weeknight dinner, coconut curry often comes to mind. And this paleo coconut curry zoodle soup fit the bill perfectly, when I was in the mood for something flavorful but not too heavy. We used tofu because, well, we kind of love tofu, but I’ve included directions for using chicken to make it truly paleo. And if you’re making vegan coconut curry zoodle soup? You’ll just leave out the fish sauce and add more salt instead. Versatile, non?
You will seriously love this paleo coconut curry zoodle soup. Perfect when you’re filling icky or just feeling damn hungry, you’ll fall in love with it, just like I did. Except… don’t slash my tires. OK. Cool…
Paleo Coconut Curry Zoodle Soup
- 2 tablespoons coconut oil
- 1/2 onion , sliced
- 2 garlic cloves , chopped
- 1 small red chile , chopped
- 6 1/4" slices fresh ginger
- 1 stalk lemongrass stalk , cut into 2-inch sticks and smashed
- 2 tablespoons red Thai curry paste
- 2 (14.5-ounce) can chicken broth , or vegetable broth for vegan
- 1 (13.5-ounce) can full-fat coconut milk
- 1 red bell pepper , deseeded, cut in half across the middle, and sliced into strips
- 8 ounces white mushrooms , sliced
- 1 (12-ounce) box firm silken tofu , cubed OR
- 2 chicken breasts , raw, cut into bite-sized pieces
- 1 ounce can (8-ounce) can bamboo shoots , drained
- 2-3 tablespoons fish sauce (nampla) to taste, or soy sauce for vegan
- 3-4 tablespoons fresh lime juice
- 2 tablespoons coconut sugar
- 3 green onions , sliced on the bias
- 1/4 cup cilantro , chopped
- 2 large zucchinis , spiralized
- Heat 2 tablespoons coconut oil in a large saucepan over medium heat. Add onion, garlic, chile, ginger, lemongrass, and red Thai curry paste and sweat, stirring often, about 5-7 minutes, or until the onion is beginning to soften.
- Add chicken broth and bring to a boil. Reduce heat and simmer about 20 minutes.
- Strain mixture and discard aromatics. Return infused chicken broth to stovetop and add coconut milk. Whisk to combine well, then add bell pepper, mushrooms, tofu or chicken breasts, and bamboo shoots and simmer over medium to medium-low heat until chicken is cooked through and red bell pepper is softened, about 15 minutes.
- Add 2 tablespoons fish sauce, 3 tablespoons lime juice, and coconut sugar and stir to combine. Taste and add more lime juice or fish sauce, if desired. To serve, place a serving of zoodles (spiralized zucchini) in a bowl and pour hot soup over. Top with green onions and cilantro. Serve immediately.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.