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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!

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!
Course Soup
Cuisine Thai
Prep Time 3 minutes
Cook Time 40 minutes
Total Time 43 minutes
Servings 4
Author Cheryl Malik

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 onion , sliced
  • 2 garlic cloves , chopped
  • 1 small red chile , chopped
  • 6 1/4" slices fresh ginger
  • 1 lemongrass stalk , cut into 2-inch sticks and smashed
  • 2 tablespoons red Thai curry paste
  • 2 14.5- ounce can chicken broth , or vegetable broth for vegan
  • 1 13.5- ounce can full-fat coconut milk
  • 1 red bell pepper , deseeded, cut in half across the middle, and sliced into strips
  • 8 ounces white mushrooms , sliced
  • 1 12- ounce box firm silken tofu , cubed OR
  • 2 chicken breasts , raw, cut into bite-sized pieces
  • 1 8- ounce can bamboo shoots , drained
  • 2-3 tablespoons fish sauce (nampla) to taste, or soy sauce for vegan
  • 3-4 tablespoons fresh lime juice
  • 2 tablespoons coconut sugar
  • 3 green onions , sliced on the bias
  • 1/4 cup cilantro , chopped
  • 2 large zucchinis , spiralized

Equipment Needed

Instructions

  1. 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.
  2. Add chicken broth and bring to a boil. Reduce heat and simmer about 20 minutes.
  3. Strain mixture and discard aromatics. Return infused chicken broth to stovetop and add coconut milk. Whisk to combine well, then add bell pepper, mushrooms, tofu or chicken breasts, 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.
  4. 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.

Recipe Notes

I use this spiralizer and absolutely love it.