Soup is one thing. Thai Shrimp Curry Noodle Bowls are a whole other thing entirely!
With zucchini noodles, shrimp, and bell peppers all swimming in a vibrant red curry, these Whole30 bowls break out of your normal soup routine.
How to make zucchini noodles (aka zoodles)
Easy. You need a spiralizer.
I admit — I was a complete veggie noodle skeptic when the craze first sparked. Why would I buy a kitchen tool JUST for veggie noodles when I can easily chop veggies up with a chef’s knife?
But eventually, I got a spiralizer despite my skepticism and haven’t looked back since.
Spiralizers make prepping veggies super easy. And let me tell you — eating veggie noodles is FUN!
Cooking zucchini noodles
For this recipe, cooking the zoodles couldn’t be easier. All you have to do is add them to the rest of the soup at the very end and let them boil for about a minute.
Don’t cook them too long, or they will get soggy. No one wants soggy zucchini noodles.
You might be wondering what that means for leftovers. Won’t re-heating the soup cause the zoodles to get overcooked?
I did reheat some leftovers for lunch after my first test of the recipe, and I’m happy to say that my zucchini noodles didn’t end up too soggy. Hooray!
Customizing your Thai shrimp curry noodle bowls
The best part about recipes like this? They’re easy to customize.
Try these ideas to change it up:
- Add different veggies, like broccoli florets, when you saute the bell pepper
- Swap zucchini noodles for carrot noodles
- Swap shrimp for leftover shredded chicken
More Thai paleo recipes
- Thai Cabbage Salad with Sunbutter Dressing
- Thai Chicken Lettuce Wraps with Ginger-Garlic Sauce
- Thai Curry Chicken Wings
- Quick Thai Red Curry Beef Tenderloin Skillet
These shrimp curry noodle bowls are packed with veggies and lots of color! Change up this vibrant soup by trying different veggies or using chicken instead of shrimp.
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 tablespoons red curry paste
- 1 teaspoon freshly grated ginger
- 1/2 orange bell pepper
- 1/2 red bell pepper
- 1 cup sugar snap peas
- 2 (13.5 ounce) cans full fat coconut milk
- 1 pound raw shrimp, peeled and deveined
- 1 large (or 2 small) zucchini, ends chopped off
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh chopped cilantro, plus more for garnish
- 2 green onions, sliced thin
- Heat 1 tablespoon olive oil in a pot over medium-high heat. Add the shallots, bell pepper, and sugar snap peas, cooking for 2 minutes or until just beginning to soften. Add the garlic, ginger, and shrimp, cooking for an additional 2 minutes or until the shrimp begin to turn pink. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and give everything a good stir. Bring to a boil.
- While waiting for the curry to boil, spiralize the zucchini using the spiralizer’s instructions. Once the curry boils, add the zucchini noodles and cook for 1-2 minutes, until tender-crisp (they will continue to cook when served, so you don’t want to cook them all the way quite yet).
- Stir in the lime juice and cilantro. Divide the curry between 4 bowls and top each bowl with fresh cilantro and sliced green onions. Serve immediately.
Keywords: shrimp curry noodle bowls