LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES

Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 17

Ingredients

1 tablespoon coconut oil
1 stalk lemongrass, diced
1 tablespoon Thai green curry paste
1 clove garlic, finely chopped
½ teaspoon minced fresh ginger
⅛ teaspoon red pepper flakes
2 cups vegetable broth
½ cup water
2 medium zucchini, cut with a spiralizer
1 cup sliced mushrooms
1 cup snow peas
1 cup baby bok choy, chopped
⅓ cup scallions, diced
1 lime, juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup cilantro, chopped

Steps:

Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g