Tom Saab Goong with Spiralized Zucchini (Spicy Clear Soup with Shrimp)
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 1
- 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.