Lemongrass Coconut Curry Soup with Zucchini Noodles Tasty Recipes

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Lemongrass Coconut Curry Soup with Zucchini Noodles

"This is a perfect soup to add leftover chicken!"

Ingredients :

• 1 tablespoon coconut oil
• 1 stalk lemongrass, diced
• 1 tablespoon Thai green curry paste
• 1 clove garlic, finely chopped
• 1/2 teaspoon minced fresh ginger
• 1/8 teaspoon red pepper flakes
• 2 cups vegetable broth
• 1/2 cup water
• 2 medium zucchini, cut with a spiralizer
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 cup baby bok choy, chopped
• 1/3 cup scallions, diced
• 1 lime, juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cilantro, chopped

Instructions :

Prep : 30M	Cook : 2M	Ready in : 45M

• 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.

Notes :

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