What’s Inside: This coconut curry soup recipe with shrimp and zoodles is Whole30 and Paleo. It’s a super easy weeknight meal and packed with veggies! This recipe proves healthy eating can happen in 30 minutes or less.
I am all about the easy zoodle recipes right about now! And this green coconut curry soup recipe is perfect for any weeknight meal. You control the spice factor with how much spice you add-in… and don’t forget those sweet peppers for a perfect balance! The fresh herbs also take this up to another level and will really hit the spot. It’s dairy-free, paleo, and good to go on Whole30, too.
An Easy Weeknight Paleo + Whole30 Meal
I recently discussed some top tips for weeknight meals in my Facebook group, and one of them is to keep quick proteins on hand! Sometimes that’s what can be the most daunting… is to defrost a big pack of meat or fish. However, frozen shrimp takes just minutes to defrost in cold water and just 4 minutes or so to cook! Plus, it’s so refreshing and easy.
Another tip is to clean the fridge with veggies! This is a great bowl for that type of thing, because of all the vibrant and colorful veggies like peas, peppers, and zucchini… not to mention all the herbs. We aren’t being skimpy here at all! And everything is so adaptable to your taste so everyone can get what they want in just 30 minutes.
Eating more Paleo and Whole30-friendly meals is a great way to prioritize whole foods that are nutrient-dense and supportive of your health. The less processed foods in our diet, the closer to nature and our innate health we are!
Let’s chat flavor, shall we? Curry! I’m a huge lover of coconut curry because it mellows out the spice and for me, less is more. Okay, okay… that might be a fancy way of saying I’m a total pansy when it comes to hot spices but I own it! The creamy coconut milk makes this a bit more of a mild curry if you wish and the textures will make your mouth and tummy happy.
Is Curry Healthy?
Curry powder contains a variety of anti-inflammatory spices, including turmeric, coriander, and chili powder (the spices may vary by the type of curry). Many of these spices have been studied for their numerous health benefits and have been long used in Indian cuisine and in Ayurveda, one of the world’s oldest approaches to holistic healing.
- Curry has been associated with lowering triglyceride levels and maintaining a healthy blood sugar (source).
- It’s also been correlated to more satiation or a feeling of “fullness” in meals, curbing unwanted cravings (source).
- Both coriander and cumin often found in curry have also been shown to have antifungal and antibacterial effects and can even improve digestive health (source).
Want to nerd out with more fun facts you can drop at your next dinner party? You can learn more about the impressive health benefits of curry in this article.
Traditional curry is not AIP-friendly, as it contains many nightshade spices, which may not be agreeable at least on the elimination phase. But, if you’re looking to try an AIP version, check this one out! The cinnamon, clove, turmeric, and other spices/herbs are all very beneficial as well!
More Recipes with Zoodles to Try
Repeat after me… if you think zoodle recipes are boring, you need to try this one and my others! It’s all about the flavor, sauces, herbs, and toppings you bring to them!
- Zucchini Baked Ziti with Romesco (Paleo, Whole30)
- Grilled Shrimp with Spinach Pesto Zoodles (AIP-friendly, Paleo, and Low FODMAP)
- Brunch Zoodles with Lemon Almond Pesto (GF)
- Easy Bolognese Sauce (Paleo, Whole30) – serve this over plain zoodles!
- Chicken Florentine Bone Broth Soup (AIP, Paleo, Whole30) – throw some zoodles in this flavorful soup!
Healthy Coconut Curry Soup with Shrimp (Paleo, Whole30)
This coconut curry soup recipe with shrimp and zoodles is Whole30 and Paleo. It's a super easy weeknight meal and packed with veggies! This recipe proves healthy eating can happen in 30 minutes or less.
- 3 tablespoons extra virgin olive oil divided
- 1 3- inch knob fresh ginger
- 4 Sweet Peppers mixed colors
- 1 bunch scallions approx. 7
- 1 lime
- sea salt to taste
- 3-4 oz. green curry paste 1 jar is usually 4oz.
- 2 13.5- ounce cans unsweetened full-fat coconut milk
- 1½ pounds large shrimp peeled, deveined
- 1-2 handful snap peas
- bunch cilantro
- 3-4 medium zucchinis or prepped zoodles could also serve over rice or cauliflower rice
Peel and thinly slice ginger.
Chop the white and light green parts of the scallions into 1-inch pieces, save the dark green tops for garnish later.
Peel lime zest and save lime for garnish later.
Chop the peppers (tops off first, discard the seeds in the middle), and slice into rings.
Over medium heat, add 2 Tbsp of the olive oil to a medium saucepan (that has a lid), and add the scallions, peppers, lime zest and ginger to the pot. Cook and stir often until veggies are golden, approx. 8 mins.
Depending on how spicy you want it, add 3-4 ounces of the green curry paste and stir veggies in it for 2-3 minutes.
Then, add 1 ½ cans of coconut milk and stir, taste your curry and see if you’d like to adjust either the amount of coconut milk or paste and you can add more of either to taste. Season with sea salt, reduce heat to low, and stir more until barely simmering (approx. 6 mins).
Meanwhile, prep zoodles and add to your serving bowls.
Add shrimp, snap peas, and cilantro to the curry and cover the saucepan. Cook for approx. 2-3 minutes until shrimp is bright pink.
Ladle your curry over zoodles/rice/cauli rice and garnish with sliced green tops of scallions, a lime wedge, and more cilantro! Enjoy.