Tom Saab Goong with Spiralized Zucchini
Noodle bowls has been getting a lot of love lately, but instead of ordering out Thai broth-drenched noodles, make a more waist-friendly version at home. This recipe uses zucchini noodles to lighten it up, but shrimp will keep you full!
- 1 1/2 cups water
- 1 small piece of galangal (if you can't find, sub in ginger)
- 1 lemongrass stalk, tough end trimmed off and other end smashed
- 3 - 4 Kaffir lime leaves, ripped (if you can't find, omit -- there's unfortunately no good substitute)
- 1 grilled shallot, sliced thinly (if you can't grill the shallot, just heat it up in a pan or the oven until charred)
- 1/2 small zucchini, spiralized, noodles trimmed
- 4 medium shrimp, peeled and deveined
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1 tablespoon fish sauce
- 2 small Thai red chilis, sliced into 1/4" thick rounds (or thinner for more spice)
- 2 - 3 leaves Thai parsley (if you can't find this, sub in cilantro or flat-leaf parsley)
- 1/4- 1/2 lime, juiced
- Place a medium pot over medium-high heat and add the water. Once water starts to simmer, add in the galangal, lemongrass, Kaffir lime leaves and shallot. Bring the soup to a boil.
- Once soup is boiling, add the zucchini noodles, shrimp, chili powder, salt, fish sauce, and mix together. Let shrimp cook for 3 minutes or until opaque and c-shaped. Then, add in the chilis and parsley. Stir well and add the lime juice. Remove the galangal and lemongrass before eating. Serve hot.
- Reprinted from Inspiralize Everything. Copyright © 2016 by Alissandra Maffucci. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.