Zucchini noodles with coconut milk broth and spicy coconut chips

Prep Time 25 minutes prep
Cook Time 20 minutes
Servings 2 to 4 servings

Craving a delicious coconut-milk based soup? This recipe is an easy and quick way to satisfy your hankering. And, if you haven't tried "zoodles" (noodles made from zucchini) yet, this is a great way to start! Use a spiralizer to prepare them, but if you don't have one, a julienne peeler will work just fine. Set the "noodles" aside as you prepare the flavorful coconut milk broth, which is lightly perfumed with garlic, ginger and kaffir lime leaves (which can be found in most Asian grocery stores). Add the hot broth to the noodles just before serving to make sure they keep their crunchy texture. Once you try them, you'll be hooked!


How It's Made: Coconut Broth


  • 1 tablespoon of coconut oil
  • 3 green onions
  • 1 teaspoon of grated ginger
  • 1 clove of garlic, minced
  • 1 cup of coconut milk
  • Drizzle of soy sauce
  • 1 kaffir lime leaf
  • Juice and zest of 1 lime
  • Sriracha sauce (optional)


  1. In a wok, heat the coconut oil on low.
  2. Finely mince the green onions, and add them, the ginger, and minced garlic to the wok. Brown for one minute. 
  3. Add the coconut milk, soy sauce, and kaffir leaf and simmer over low heat for 20 minutes. 
  4. Add the lime zest, lime juice, and sriracha. If the broth is too thick, add a few tablespoons of water. Season to taste. 
  5. While the broth is simmering, prepare the toppings.

How It's Made: Zoodles


  • 1 cup of fresh spinach
  • 10 cherry tomatoes
  • 3 zucchini
  • 2 to 3 sprigs of fresh basil, coarsely chopped
  • 2 to 3 sprigs of cilantro, coarsely chopped
  • J


  1. With a spiralizer, mandolin, or julienne-peeler, prepare the zucchini noodles. Cut the cherry tomatoes in half. 
  2. Add the cherry tomatoes to the broth, gently stir, and simmer for 2 to 3 minutes. Turn off the heat and add the spinach and basil. 
  3. When ready to serve, place a few raw zucchini noodles in the bottom of a bowl. 
  4. Pour the brother over the noodles and garnish with cilantro and JIVE spicy chili coconut chips. 

*It's important to only pour the broth on the noodles just before serving so the noodles stay crunchy.

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.