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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1

Ingredients

  • 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

Instructions

  • 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.