Easy Thai Mushroom Zoodle Soup - a simple and delicious, plant-based soup that is packed with flavor!!!! #plantbasedrecipes #whole30recipes #whole30soup #paleorecipes #veganrecipes

Easy Thai Mushroom Zoodle Soup

  • Author: Erin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Thai


Easy Thai Mushroom Zoodle Soup –  a simple and delicious, plant-based soup! (Whole30, Dairy-Free)




  1. 34 Tablespoons ghee (vegan butter or coconut oil work too depending on your dietary goals)
  2. 2 Tablespoons garlic
  3. 1/2 cup diced onion
  4. 1 pint baby Bella mushrooms, sliced
  5. 1 Teaspoon fresh ginger, grated
  6. 1 jar Thai Kitchen red curry paste
  7. 1 can full fat coconut milk, blend
  8. 1/2 cup Califia unsweetened almond milk
  9. 2 cups vegetable broth
  10. 23 small/medium sized zucchinis, spiralized
  11. Toppings: avocado, fresh lime and cilantro.


  1. In large saucepan melt  vegan butter/oil/gheel.
  2. Add garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly.
  3. Add onion and mushrooms.
  4. Continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
  5. Add curry paste and stir to combine.
  6. Add coconut milk, almond milk and vegetable broth.
  7. Stir and let simmer approx. 20 minutes.
  8. Place your zoodles in a bowl and pour hot soup on top.
  9. Let sit about 3 minutes or so and the zucchini noodles will cook just a bit.
  10. Serve with fresh avocado, a squeeze of lime juice and some fresh cilantro.


Of course if you want to add in a protein (tofu, chicken, seafood), feel free! Make the recipe your own!