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Lemongrass Coconut Curry Soup with Zucchini Noodles
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
"Thai-inspired zoodle soup with curry paste, lemongrass, and ginger."
Ingredients:
  • 1 tablespoon coconut oil
  • 1 stalk lemongrass, diced
  • 1 tablespoon Thai green curry paste
  • 1 clove garlic, finely chopped
  • 0.5 teaspoon minced fresh ginger
  • 0.125 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 0.5 cup water
  • 2 medium zucchini, cut with a spiralizer
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • 1 cup baby bok choy, chopped
  • 0.33333334326744 cup scallions, diced
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.5 cup cilantro, chopped
Instructions:
  • In a saucepan over medium heat, combine coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Sauté until aromatic, around 2 minutes.
  • Pour the broth and water into the saucepan containing the fragrant lemongrass mixture and bring to a vigorous boil. Toss in the spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and a splash of fresh lime juice. Let them cook until tender, approximately 4 minutes.
  • Season the soup generously with salt and pepper, then sprinkle in the fresh cilantro leaves. Give it all a good stir to mix the flavors, tasting as you go and adjusting the seasoning if necessary. Finally, serve the soup by ladling it into bowls.

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