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Lemongrass Coconut Curry Soup with Zucchini Noodles

Rated as 4.67 out of 5 Stars

"This is a perfect soup to add leftover chicken!"
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45 m servings 188
Original recipe yields 2 servings


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  1. Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
  2. Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
  3. Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Nutrition Facts

Per Serving: 188 calories; 8.3 26.3 7.9 0 1478 Full nutrition

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Read all reviews 3
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A nice change of pace, and it comes together quickly too! The flavor is nice, however I wouldn't call this a COCONUT curry soup...where's the coconut? (a tiny bit of coconut oil certainly isn't...

So good! I shared the recipe with all my friends! No changes were necessary. I topped my bowl with some scirracha for kick. You could definitely add any kind of meat. I’m thinking shrimp next t...

I put shrimp in it,and it was delicious!