Paleo Coconut Curry Zoodle Soup

This paleo coconut curry zoodle soup is quick and delicious, loaded with creamy coconut milk, intensely flavorful red curry paste, and zoodles. This recipe is a wonderful paleo dinner or paleo soup recipe to add to your collection. Low carb yet filling, you can make this paleo coconut curry zoodle soup a vegan coconut curry zoodle soup with an easy swap!

Prep: 20

Cook: 40

Total: 1

Yield:4 servings

Ingredients

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

Instructions

Heat 2 tablespoons coconut oil in a large saucepan over medium heat. Add onion, garlic, chile, ginger, lemongrass, and red Thai curry paste and sweat, stirring often, about 5-7 minutes, or until the onion is beginning to soften.
Add chicken broth and bring to a boil. Reduce heat and simmer about 20 minutes.
Strain mixture and discard aromatics. Return infused chicken broth to stovetop and add coconut milk. Whisk to combine well.
Add bell pepper, mushrooms, chicken, and bamboo shoots and simmer over medium to medium-low heat until chicken is cooked through and red bell pepper is softened, about 15 minutes.
Add 2 tablespoons fish sauce, 3 tablespoons lime juice, and coconut sugar and stir to combine. Taste and add more lime juice or fish sauce, if desired.
To serve, place a serving of zoodles (spiralized zucchini) in a bowl and pour hot soup over. Top with green onions and cilantro. Serve immediately.

Notes

I use this spiralizer and absolutely love it.

Nutrition

Recipe By:Cheryl Malik