Cut zucchini into thin long strips-noodles, cut oyster mushrooms into thin strips or pick along the fibers. Remove pits from olives.
Saute zucchini in olive oil, add thyme and rosemary, olives and mushrooms. Saute until mushrooms are cooked. Add spinach at the end of cooking.
Prepare the sauce. Process the tomatoes with juice with a blender until smooth. Add coconut milk and tom yum sauce.
Divide the zucchini lingivini among soup bowls and pour over the sauce. Sprinkle with flax seeds.