Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

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Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

There are certain canned items that I pick up while on my weekly grocery store “big shop” for “just in case” scenarios. This includes, but is not limited to: dijon mustard, almond butter, chickpeas, black beans, cannellini beans, diced tomatoes, crushed tomatoes, solid white albacore tuna in water, kalamata olives, capers, coconut milk and curry paste.

Yesterday, I looked in my pantry to grab my vegan protein powder for my morning smoothie and my eye caught 6 bottles of curry paste: 5 green and 1 red. I took that as a sign that a) I have a slight food hoarding problem and b) it’s about time I make a green curry dish on da blog.

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

Who knew your own pantry could inspire a meal, right? You may want to clean out your own pantry, you may be surprised to see what you find.

This happens in my fridge all the time, but rarely in my pantry. More often than not, I’ll see an almost-too-ripe zucchini in the back of my “zucchini drawer” (yes, I have a drawer just for zucchinis) and I’ll whip something up for dinner with zucchini noodles – or plan something for the blog.

Finding inspiration for meals is especially easy with user-submission sites like Foodgawker. I’ve definitely wasted many hours of my life on Foodgawker, but it definitely inspires me when I’m in a recipe rut.

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

Actually, if you’re looking for more spiralized recipes outside of Inspiralized (how dare you!), keep in mind that I have a Pinterest board solely dedicated to all other spiralized recipes on the ‘net, aptly named “Not Inspiralized, but Inspiralized.” Check it out:

Follow Inspiralized’s board Not Inspiralized… but Spiralized! on Pinterest.

Anyway, this vegan lemongrass Thai green curry soup with zucchini noodles is the the ideal light meal for those days when you’ve had a heavy breakfast and lunch or you want dinner AND dessert and don’t want to sacrifice: this soup tastes like it should be heavy in calories, but it’s not at all and it’s still filling, as always. It definitely leaves room for a few dark chocolate squares or a trip to the frozen yogurt place.

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

Speaking of frozen yogurt: if you have to walk a mile to get it and a mile back to get home, it’s kind of like you worked it off anyway, right? I’m totally adopting that mantra. #froyoseason

You can adapt this curry soup to your own preference – add coconut milk for heartier flavors, swap in chicken or shrimp for a non-vegan protein or use daikon noodles instead. This recipe can totally be used as a base for customized curry soups – the proportions are spot-on! If you make some substitutions, I won’t be offended. I promise.

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

I chowed down on this for lunch (as per below) and let me tell you, it got me through a grueling Monday night workout on the spin bike:

Nutritional Information & Recipe

Vegan Lemongrass Thai Green Curry Soup with Zucchini Noodles

Vegetarian Lemongrass Green Curry Soup with Zucchini Noodles

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2


  • 1 tablespoon extra virgin olive oil or virgin coconut oil
  • 1 lemongrass stalk diced
  • 1 garlic clove minced
  • ½ teaspoon minced ginger
  • 1 pinch red pepper flakes
  • 1 tablespoon Thai green curry paste
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1.5 oz mushrooms of choice a large handful
  • 2 oz snow peas
  • 2 oz baby bok choy chopped in 3" pieces
  • 1/3 cup diced scallions
  • ½ cup small-cubed tofu
  • 1 tablespoon freshly squeezed lime juice
  • 1 large zucchini or 2 medium zucchinis Blade C
  • salt and pepper to taste


  • Heat oil in a medium saucepan over medium heat. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.
  • Add the broth and water and bring to a boil. Once boiling, add in the mushrooms, snow peas, bok choy, scallions, tofu, lime juice and zucchini noodles.
  • Let cook for 3-4 minutes or until vegetables are tender. Once tender, add in the cilantro, season generously with salt and pepper and stir to combine and serve into bowls.

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Carol says:
Ali, where did all that sodium come from? I was so excited to try this recipe (or at least my variation of it
Carol - I calculate this information using MyFitnessPal, so it's tough to say - but there's definitely sodium in vegetable broth and the curry paste! Hope that helps :)
Sarah Prowse says:
Hi. I use Kallo Organic reduced salt stock cubes 0.1g per 100ml or Marigold Organic reduced salt boullion 1.5g per 250ml and Mae Ploy curry paste which is 14.2g salt per 100g. That should help reduce the sodium intake if you are concerned.
Tieghan says:
Ali, this sounds awesome! I love the flavors!
Thanks Tieghan, glad you like it!!
Carol says:
You are right. I didn't think the curry paste was so high in sodium! I still want to try this!
Brooke says:
This looks amazing! I'm obsessed with all things curry but haven't found a great paste for cooking at home yet. Do you have any suggestions? Thanks!
I use Thai Kitchen's curry pastes!
Dawn MH. says:
What kind of tofu do you use?
bonnieo1 says:
We have been enjoying your recipes all week! This is tonight's dinner!
Allison says:
Absolutely new favorite inspiralized recipe, new favorite tofu dish, new favorite soup. Nailed this one Ali!
Thanks so much Allison!
Anonymous says:
I love this soup! So easy to make and the flavours are great!
Cass says:
Hi ! This soup looks amazing! No coconut milk in the soup ? I like it! I'm always looking for Thai-style coconut-free soup. And this zucchini noodles are a wonderful addition!
Valerie Larsen says:
My boyfriend is not a huge fan of tofu, any suggestions on how to add or substitute chicken?
Anonymous says:
I recently purchased a spiralizer, and this was the first spiralized recipe I've made (or ever had). It was delicious! Thank you for keeping me from regretting my impulse purchase. I look forward to trying your other recipes.
rene says:
I'm not sure if you are aware, but green curry paste is not a vegan product. It does contain shrimp paste. Red curry and panang curry contain it too. The only one that is truly vegan is the yellow curry paste.
Anonymous says:
Actually the Thai kitchen green and red curry pastes don't have shrimp and are vegan. They are the brand you're most likely to find at your local supermarket
Anonymous says:
Thai kitchen red curry paste. Red Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Kaffir Lime, Coriander, Pepper, Manufactured In A Facility That Processes Peanuts. Gluten Free And Vegan.
dizzy5 says:
"Mae Ploy" brand green curry paste, for example, lists shrimp paste among the ingredients but not Thai Kitchen brand...'course, they could all be lyin'. Thai kitchen green curry paste Ingredients Green Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Pepper, Coriander, Cumin, Kaffir Lime. Manufactured In A Facility That Processes Peanuts. Gluten-Free.
Michelle says:
Just one little question about this recipe! When I first tasted it, it tasted REALLY watered down. Could it be due to the fact that I doubled the recipe? It's not hard to double and I made sure I had everything right. I ended up adding a lot of salt (Pink Himalayan salt but still) and an entire can of (thai kitchen brand) coconut milk to bring out the flavors. Is the water added really necessary? I feel like that's what did it. Other than that I LOVED this recipe. The coconut milk made it oh so decadent. I think I'm going to try with red curry paste next! This soup was surprisingly filling. I could only eat one bowl. But that might be due to the coconut milk.
Anonymous says:
so good! thanks for sharing!
Donna T says:
What type of tofu? Soft or firm? I would assume soft. Yes? No?
Ali Maffucci says:
I always use firm or extra firm! It's a total preference!
Donna T says:
Thanks for the quick response. Also, thank you for all your great recipes. You have helped me get my blood sugars under better control.
Victoria Van Vlear says:
I just made this for dinner tonight, and it turned out great! It was my first time working with both lemon grass and bok choy, and I'm now a fan of both. Thanks for the great recipe!
tANaGAYfg5 says:
7499 216713Some genuinely very good articles on this internet site , thankyou for contribution. 447512
Marla says:
You mention green coconut in the title but nowhere else. Is that a mistake? How much do you add and when?
Anonymous says:
Where is the coconut??
Meaghan says:
We're so sorry for the confusion! The recipe is titled incorrectly. There is no coconut in this recipe!

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