Green Coconut Zoodle Soup

Green Coconut Zoodle Soup recipe
Photo: Lennart Weibull
Prep Time:
30 mins
Total Time:
55 mins

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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