Easy Thai Mushroom Zoodle Soup – a simple and delicious, plant-based soup! (Whole30, Dairy-Free)
This pos is sponsored by Califia Farms®, but the opinions are my own.
This Easy Thai Mushroom Zoodle Soup is simple, plant-base and packed with flavor!
This is a recipe for those times when you just want something quick, easy, light and delicious :). With just 10 ingredients (plus some toppings), its something you can throw together on a weeknight or cozy up to a bowl on the weekend!
My favorite part is the broth … so savory and delicious! The combo of the Califia unsweetened almond milk and coconut milk make it extra creamy without any added dairy!
I love using zoodles (zucchini noodles) as a sub for regular noodles (although you could definitely use regular noodle is you want!) – if you haven’t tried them yet, I highly recommend! I used them in this Bolognese recipe and this Shrimp and Zoodle Bowl recipe! Here is the spiralizer I use if you don’t have one yet!
And I you are needing ALL the soups right now (that would be me because it is SUPER cold in MN right now…) don’t forget to check out my collection of over 20 of my favorite healthy soups, stews and chili’s – save it and pin it for later!!!
Why use zoodles instead of pasta noodles?
Zoodles have 1/5 the calories and 1/8 the carbs of noodles, and are much higher in vitamins A, B, and C, as well as potassium and fiber! Here’s to your health!
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Love,
E
Ingredients
- 3-4 tablespoons ghee, vegan butter or coconut oil work too
- 2 tablespoons garlic
- 1 pint baby Bella mushrooms, sliced
- ½ cup yellow onion, diced
- 1 teaspoon fresh ginger, grated
- 1 jar Thai Kitchen red curry paste
- 2 cups vegetable broth
- 15 ounces full fat coconut milk, blend
- ½ cup unsweetened almond milk
- 2-3 small/medium sized zucchinis, spiralized
Topping Suggestions:
- avocado, diced
- lime wedges
- fresh cilantro
Instructions
- Sauté: In large saucepan, melt 3-4 tablespoons ghee. Add 2 tablespoons garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add mushrooms, onion and 1 teaspoon fresh ginger. Continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
- Simmer: Add 1 jar Thai Kitchen red curry paste and stir to combine. Add 2 cups vegetable broth, 15 ounces full fat coconut milk and ½ cup unsweetened almond milk. Stir and let simmer approx. 20 minutes.
- Pour Over Zoodles: Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the zucchini noodles will cook just a bit.
- Serve: Enjoy with fresh avocado, a squeeze of lime juice and some fresh cilantro!
Notes
- Of course if you want to add in a protein (tofu, chicken, seafood), feel free! Make the recipe your own!
Maddie says
This soup is fabulous! So much flavor. If you decide to use as leftovers, wait to add the zucchini in right before re-heating or after re-heating to hold their form.
Erin says
So glad you enjoyed this one, Maddie! And thanks for the re-heating tip!!