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Tom Saab Goong with Spiralized Zucchini

Tom Saab Goong with Spiralized Zucchini


  • 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


  1. 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.
  2. 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.


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