Lemongrass Coconut Curry Soup with Zucchini Noodles
This is a perfect soup to add leftover chicken!
Ingreadients :
- 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
Step by Step :
- 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.
