Lemongrass Coconut Curry Soup with Zucchini Noodles recipe

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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

Nutrition Info

193.5 calories
carbohydrate: 27.7 g
cholesterol: : -
fat: 12.5 g
fiber: 7.2 g
protein: 10.6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1622.3 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Recipe Yield

2 servings

Recipe Note

This is a perfect soup to add leftover chicken!

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