Green Coconut Zoodle Soup

Name: Green Coconut Zoodle Soup
Prep time: 30 min
Total time: 55 min
Ingredients: 4 ounces shiitake mushrooms, caps and stems separated; 0.5 kabocha squash, seeded and cut into 1-inch wedges; 3 tablespoons peanut oil, plus more for serving; Kosher salt and freshly ground pepper; 1 can (14.5 ounces) coconut milk; 1 (2-inch) piece fresh ginger, peeled and thinly sliced; 1 shallot, peeled and quartered lengthwise; 3 cloves garlic, smashed and peeled; 1 bunch fresh cilantro, stems separated and roughly chopped; 2 tablespoons light-brown sugar; Peeled zest and juice of 1 lime; 3 tablespoons fish sauce; 2 cups zucchini noodles (4 ounces); 4 cups mixed Asian winter greens, such as bok choy and mizuna; Sliced jalapeños and purple daikon, for serving

2.3

(3)

3 Reviews

By

Lauryn Tyrell

Updated on January 27, 2020

Green Coconut Zoodle Soup recipe — Photo: Lennart Weibull

Prep Time:

30 mins

Total Time:

55 mins

Servings:

4

This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery, while roasted shiitake mushrooms and kabocha squash lend heft and depth.

Ingredients

4 ounces shiitake mushrooms, caps and stems separated
½ kabocha squash, seeded and cut into 1-inch wedges
3 tablespoons peanut oil, plus more for serving
Kosher salt and freshly ground pepper
1 can (14.5 ounces) coconut milk
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 shallot, peeled and quartered lengthwise
3 cloves garlic, smashed and peeled
1 bunch fresh cilantro, stems separated and roughly chopped
2 tablespoons light-brown sugar
Peeled zest and juice of 1 lime
3 tablespoons fish sauce
2 cups zucchini noodles (4 ounces)
4 cups mixed Asian winter greens, such as bok choy and mizuna
Sliced jalapeños and purple daikon, for serving

Directions

Preheat oven to 425°F. Toss shiitake caps and squash with oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.
In a pot, bring shiitake stems, coconut milk, 1 3/4 cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes.
Transfer broth to a blender along with 1 cup packed cilantro leaves and purée until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in zucchini noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.

Cook's Notes

Zucchini noodles make this soup extra-nutritious, but it's great with cooked soba or rice noodles, too.