Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

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Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

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.

Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

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.)

Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

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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Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


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.

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Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 1
Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)


  • 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)
  • 1/2 small zucchini Blade D, noodles trimmed
  • 4 medium shrimp peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon fish sauce
  • 2 small Thai red chilis sliced into 1/4” 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
  • 1/4 - 1/2 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.

Tom Saab Goong with Spiralized Zucchini

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Jean says:
I was hoping for some Thai recipes from your trip. Thanks Ali. Sounds delish.
Hebba says:
Looks soooo good! Hoping you have a recipe for raw papaya salad coming too :)
Reeya says:
Ali, this looks delicious but do you have any suggestions for how to cut down on the sodium content in this?
Ali Maffucci says:
The fish sauce is what's high in sodium! The way I personally combat high sodium intake is making sure I drink lots of water with the meal and have a banana (potassium helps regulate!)
Heather says:
I'm not seeing the 20% off on Amazon - shouldn't it have started?
Ali Maffucci says:
Unfortunately Amazon delayed us (unbeknownst to us!) - the sale goes live at 4:55pm! Sorry for the delay!
Allison says:
Just curious; you said pork was in the original recipe you worked with in Thailand. I can't eat shrimp but think this soup would definitely benefit from an additional protein. How was the pork prepared in Thailand? Shredded? Sliced? Otherwise? Not to say I couldn't experiment with adding pork to this recipe, but I'd love to know how it's traditionally incorporated into the soup. :-)
Sinead says:
Just made this using some leftover lamb, seriously good, courgetti really soaked up the spicy flavours of the broth! Needed a fork and spoon to devour it! Delist...
Sinead says:
Oops... Should say delish!
Merima says:
Want to try! Where did you find the galangal? I live in NYC and can find the lemon grass and Thai chilies in whole foods but not galangal.
Brenda Kell says:
Would daikon radish be good in this dish?
Katherine Turner says:
Ali, did you by chance get the opportunity to cook any Thai curry dishes? Jungle curry is my absolute favorite, as it's a little lightened up because it doesn't contain coconut milk! It was a red curry base with Japanese eggplant, string beans, carrots, bamboo shoots, baby corn and zucchini... amazing! Spicy from the Thai peppers and tangy from lime juice! I'm wondering if you could do a take on this with spiralized carrot & zucchini!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.