Name: Zucchini Noodle Thai Curry Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp olive oil; 1 onion finely diced; 3 cloves garlic finely diced; 2 tbsp ginger finely diced; 3 tbsp red curry paste; 4 cups chicken or vegetable stock; 1 can coconut milk (400ml); 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan); 2 tbsp lime juice; 2 cups shredded chicken (approx 2 chicken breasts (swap for mushrooms to make vegan)); 2 zucchini spiralized (approx 5 cups zoodles); 1/4 cup chopped scallions; 2 red chilies (thinly sliced); 2 tbsp thai basil

Ingredients

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1 tbsp olive oil
1 onion finely diced
3 cloves garlic finely diced
2 tbsp ginger finely diced
3 tbsp red curry paste
4 cups chicken or vegetable stock
1 can coconut milk (400ml)
1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
2 tbsp lime juice
2 cups shredded chicken (approx 2 chicken breasts (swap for mushrooms to make vegan))
2 zucchini spiralized (approx 5 cups zoodles)
1/4 cup chopped scallions
2 red chilies (thinly sliced)
2 tbsp thai basil

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Instructions

Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don’t let them overcook and become mushy).
Divide between bowls and top with the remaining slices of red chilies and thai basil.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main