Paleo Coconut Curry Zoodle Soup
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40 Aprons · by Cheryl Malik★ 5.0 (15)

Paleo Coconut Curry Zoodle Soup

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 83%
CARBS 27G18% OF CAL
5G FIBER16G SUGAR6G OTHER
FAT 39G58% OF CAL
30G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai coconut curry soup with zucchini noodles, creamy coconut milk, and red curry paste. Low-carb, filling, and deeply flavorful.

mainthaisoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons coconut oil
  • ½ of one onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 small red chile (chopped)
  • 6 slices fresh ginger (¼" long slices)
  • 1 lemongrass stalk (cut into 2-inch sticks and smashed)
  • 2 tablespoons red Thai curry paste
  • 2 14.5-ounce cans chicken broth (or vegetable broth for vegan)
  • 1 13.5-ounce can full-fat coconut milk
  • 1 medium red bell pepper (deseeded, cut in half across the middle, and sliced into strips)
  • 8 ounces white mushrooms (sliced)
  • 2 large chicken breasts (approximately 1-1 ½ pounds, cut into bite-sized pieces; OR use 12 ounces firm silken tofu, cubed)
  • 1 8-ounce can bamboo shoots (drained)
  • 2-3 tablespoons fish sauce (to taste, or use soy sauce for vegan)
  • 3-4 tablespoons fresh lime juice
  • 2 tablespoons coconut sugar
  • 3 green onions (sliced)
  • ¼ cup fresh cilantro (chopped)
  • 2 large zucchini (spiralized)
PREP
20M
SODIUM
1890MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.