Thai Soup with Zucchini Noodles

Eva
This Asian-flavored soup will bring a fresh touch to your kitchen; the combination of Mi Tomate Knorr® and Eva® Simple Zucchini Noodles will make this recipe a marvel for its practicality, while its hint of spiciness and sweetness will turn it into one of your favorite soups. It is necessary for the soup to be hot when adding the shrimp; otherwise, the temperature difference will cause the soup to cool down faster and the shrimp will cook with a rubbery texture.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the soup
  • 2 green onions, sliced, for the soup
  • 1 clove garlic, finely chopped for the soup
  • 4 cups Knorr® vegetable bouillon, for the soup
  • 2 cups coconut milk, for the soup
  • 3 tablespoons Knorr® tomato bouillon, for the soup
  • 1 teaspoon ginger powder, for the soup
  • 3 tablespoons chile flakes, for the soup
  • 1 1/2 cups Eva® clam of zucchini noodles, for the soup
  • 1/4 cups lemon tea, for the soup
  • 2 cups shrimp, (clean) for the soup
  • 1/4 cups fresh cilantro, for the soup
  • limes, sliced for garnish
  • cuaresmeño chile, red sliced for garnish
  • fresh cilantro, for garnish
Preparation
15 mins
20 mins
Low
  • In a pot with enough oil, sauté the onion and garlic until they change color. Add the Knorr vegetable broth and coconut milk, and heat over medium heat. Add the tablespoons of Mi Tomate KNORR® and stir until dissolved. Incorporate the ginger powder, chili flakes, and cups of Eva® Zucchini Noodles. Add the lemon tea, shrimp, and cilantro. Cook for an additional 8 minutes.
  • Serve in a bowl, garnish with lemon, red cuaresmeño chili, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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