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Gallery Green Coconut Zoodle Soup Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 4 ounces shiitake mushrooms, caps and stems separated 1/2 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

Cook’s Notes Zucchini noodles make this soup extra-nutritious, but it’s great with cooked soba or rice noodles, too.

Gallery Green Coconut Zoodle Soup Credit: Lennart Weibull

Recipe Summary prep: 30 mins total: 55 mins Servings: 4

Green Coconut Zoodle Soup      Credit: Lennart Weibull

Green Coconut Zoodle Soup

Credit: Lennart Weibull

Green Coconut Zoodle Soup

Recipe Summary prep: 30 mins total: 55 mins Servings: 4

Recipe Summary

prep: 30 mins total: 55 mins

Servings: 4

prep: 30 mins

total: 55 mins

prep:

30 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 ounces shiitake mushrooms, caps and stems separated 1/2 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

Directions

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.

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.

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.

Cook’s Notes

Zucchini noodles make this soup extra-nutritious, but it’s great with cooked soba or rice noodles, too.

Reviews

 Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        1

Reviews

Add Rating & Review     3 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        1    1 star values:        1

Add Rating & Review

3 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 1

3 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 1

3 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 1

  • 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: 4.0 stars       02/26/2020   I actually added a combo of water and a homemade mushroom broth and it didn't change the color too significantly. In addition I used different veggies. I garnished with roasted broccoli, regular mushrooms caramelized, Japanese sweet potato rounds, a dollop of roasted squash in mashed form as well as roasted green onions. I garnished with quick pickled red onion rings which added a beautiful pop of pink against the green soup. I liked the fresh taste of this broth but it isn't vegan with fish sauce. I used fish sauce to my taste to avoid it being too salty. The neat thing about this dish is that you can add whatever veggies you have and use other ingredients in it to experiment. I wonder how this would be as a cold soup with an avocado garnish some cold quinoa and salad greens on top. Experiment!  

Martha Stewart Member     Rating: 1.0 stars       02/20/2020   This may seem like a stupid question, but how can this be vegan when it has fish sauce it it?  

Martha Stewart Member     Rating: 2.0 stars       02/12/2020   I'm not sure what went wrong, but I followed recipe exactly. Broth was super watery and tasted way too salty with 3 tablespoons fish sauce. Glad I tasted before seasoning or it would have been inedible. Also, the ratio of broth to veggies seemed way off - there didn't seem to be enough liquid to accommodate the veggies. Perhaps there is a recipe typo? It seems that two cans of the coconut milk, instead of only one as written, would have balanced out fish sauce more effectively. Might try again this way, as this has the potential to be really delicious.

    Martha Stewart Member

    Rating: 4.0 stars 02/26/2020

I actually added a combo of water and a homemade mushroom broth and it didn’t change the color too significantly. In addition I used different veggies. I garnished with roasted broccoli, regular mushrooms caramelized, Japanese sweet potato rounds, a dollop of roasted squash in mashed form as well as roasted green onions. I garnished with quick pickled red onion rings which added a beautiful pop of pink against the green soup. I liked the fresh taste of this broth but it isn’t vegan with fish sauce. I used fish sauce to my taste to avoid it being too salty. The neat thing about this dish is that you can add whatever veggies you have and use other ingredients in it to experiment. I wonder how this would be as a cold soup with an avocado garnish some cold quinoa and salad greens on top. Experiment!

Rating: 4.0 stars

Rating: 1.0 stars 02/20/2020

This may seem like a stupid question, but how can this be vegan when it has fish sauce it it?

Rating: 1.0 stars

Rating: 2.0 stars 02/12/2020

I’m not sure what went wrong, but I followed recipe exactly. Broth was super watery and tasted way too salty with 3 tablespoons fish sauce. Glad I tasted before seasoning or it would have been inedible. Also, the ratio of broth to veggies seemed way off - there didn’t seem to be enough liquid to accommodate the veggies. Perhaps there is a recipe typo? It seems that two cans of the coconut milk, instead of only one as written, would have balanced out fish sauce more effectively. Might try again this way, as this has the potential to be really delicious.

Rating: 2.0 stars

All Reviews for Green Coconut Zoodle Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Coconut Zoodle Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest