Easy Thai Mushroom Zoodle Soup 1Ingredients

  • 3 tbsp dairy-free butter or coconut oil
  • 2 tbsp garlic
  • 1 onion, diced
  • 150g mushrooms, sliced
  • 1 tsp fresh ginger, grated
  • 1 jar Thai Kitchen red curry paste
  • 400g tin full-fat coconut milk
  • 120ml (1/2 cup) Califia Farms Unsweetened Almondmilk
  • 480ml (2 cups) vegetable stock
  • 2-3 small/medium-sized courgettes, spiralized


  • avocado
  • fresh lime
  • coriander


  1. In large saucepan melt butter/oil, then add garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add onion and mushrooms, then continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
  2. Add curry paste and stir to combine, then add coconut milk, almond milk and vegetable stock. Stir and let simmer approx. 20 minutes.
  3. Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the courgette noodles will cook just a bit.
  4. Serve with fresh avocado, a squeeze of lime juice and some fresh coriander.

Recipe and Images Courtesy of Califia Farms

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