Zucchini Noodles in Thai Coconut Broth

Zucchini noodles in Thai-style coconut broth.

Zucchini noodles in Thai-style coconut broth.

Zucchini lends itself perfectly to transforming into a noodle stand-in for a healthier take on noodle and pasta dishes. Use it here in this zingy, lime-laced coconut broth in place of heavy, starchy noodles, and you’ve got a light and satisfying bowl of goodness. You can use whatever nuts you like here- I used cashews, but peanuts, almonds, even pistachios would taste delicious. As it stands, this recipe is vegan and gluten-free, but you can feel free to add some grilled shrimp, seared salmon, or seared and crumpled tempeh for added protein.

Serves Four

Total Time: 25 minutes


For the Broth:

  • 2 tablespoons coconut oil
  • 6 scallions, white and green parts, chopped
  • 1 tablespoon fresh ginger, peeled and minced
  • 5 cloves fresh garlic, minced
  • 2 cups low-fat coconut milk
  • 1 stalk fresh lemongrass, crushed
  • 1 teaspoon tamari, to taste (or soy sauce)
  • Juice and zest of 2 limes
  • 1 teaspoon sesame oil
  • 1 teaspoon Mirin (optional)
  • Salt, black pepper, and red chili flakes, to taste

For the Noodles:

  • 4 handfuls of your favorite green (try kale, spinach, whatever you like), thinly chopped
  • 1 cup tomatoes, diced
  • 6 zucchini, spiralized or julienned (do this on a mandolin if you’ve got one)
  • Crushed nuts, minced cilantro and basil, sriracha, and lime wedges to serve


  • Heat the coconut oil over medium heat, and sauté the scallions, ginger, garlic, and lemongrass stalk until tender (4-5 minutes).
  • Add the coconut milk and tamari and heat over medium-low for 10 minutes.
  • Turn off the heat, and add the greens and the tomatoes. Next add the lime juice and zest, sesame oil, Mirin, and salt and pepper to taste.
  • Allow the broth to cool, then toss in the zucchini noodles to combine.
  • Serve with crushed nuts, minced cilantro and basil, sriracha, and lime wedges.


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