This is my first Thailand-trip inspired recipe!
While in Thailand (a recap is coming soon, I promise!), we took a Thai cooking class at Pantawan Cooking. During the class, we made Tom Saab Moo, a spicy clear soup with pork. For the purposes of this blog, I wanted to lighten things up a bit and make it with shrimp – and zucchini noodles!
What a blast! I had so much fun cooking with Lu in this authentic, friendly Thai environment. The class was taught by one person, but they had plenty of “helpers” and there were even cleaning staff there keeping everything tidy for a seamless, easy cooking experience.
At first, the instructor would cook the recipe in entirety in front of the group, at a master table. Afterwards, we’d go to our “stations” (each student had their own stovetop and area) and cook the demonstrated recipe. We made four amazing dishes and then at the end, we all sat together and ate our individually made meals! It was incredible.
Yes, Lu cooked every single recipe on his own! I was so proud.
The food was SO tasty – and gratifying, because we were having fun and learned so much about Thai cuisine that evening. The cooking school (Pantawan Cooking) was very “authentic” – everything from preparation methods to tools to the whole setup of the school (it was outside, in a traditional Thai-style wooden house.)
At the end of the night, the instructor gave us all printed versions of the recipes, which I clearly was grateful for, because now I have all these recipes at my disposal – and I’m excited to cook through every single one of them!
This was one of my favorites – it’s SO spicy and addictive. I omitted the sugar, subbed in shrimp instead of pork, and added zucchini noodles to make this soup a bit more filling and nutrient-packed.
This soup would be great as a light lunch or an appetizer for dinner – or, if you’re not too hungry, it can be made a meal!
Are there any certain Thai dishes you’d like me to #inspiralize? I have a few more coming!
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 2 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1.5 cups water
- 1 small piece of galangal (if you can’t find, sub in ginger)
- 1 lemongrass stalk, tough end trimmed off and other end smashed
- 3-4 Kaffir lime leaves, ripped (if you can’t find, omit – there’s unfortunately no good substitute)
- 1 grilled shallot, sliced thinly (if you can’t grill the shallot, just heat it up in a pan or the oven until charred)
- ½ small zucchini, Blade D, noodles trimmed
- 4 medium shrimp, peeled and deveined
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1 tablespoon fish sauce
- 2 small Thai red chilis, sliced into ¼” thick rounds (or thinner for more spice)
- 2-3 leaves Thai parsley (if you can’t find this, sub in cilantro or flat-leaf parsley)
- ¼ - ½ lime, juiced
- Place a medium pot over medium-high heat and add the water. Once water starts to simmer, add in the galangal, lemongrass, Kaffir lime leaves and shallot. Bring the soup to a boil.
- Once soup is boiling, add the zucchini noodles, shrimp, chili powder, salt, fish sauce, and mix together. Let shrimp cook for 3 minutes or until opaque and c-shaped. Then, add in the chilis and parsley. Stir well and add the lime juice. Remove the galangal and lemongrass before eating. Serve hot.