Name: Coconut Zoodle Soup
Prep time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. coconut oil; 1 small red bell pepper, seeded, stemmed, and thinly sliced; 1/2 c. small red onion, thinly sliced; 8 oz. thinly sliced mushrooms; 3 to 4 tbsp. red curry paste, depending on desired spice level; 2 (13.66-oz.) cans Thai Kitchen coconut milk; 3 c. low-sodium chicken broth; 2 tsp. kosher salt, plus more to taste; 1 lb. spiralized zucchini; 4 c. shredded rotisserie chicken; 2 tbsp. fresh lemon juice; 3/4 c. freshly chopped cilantro

Step 1In a large saucepan over medium-high heat, heat coconut oil. Add bell pepper and onion and cook, stirring occasionally, until just starting to turn tender, 3 minutes. Add mushrooms and curry paste and cook, stirring to toast curry paste slightly, 1 minute.

Step 2Pour in coconut milk, broth, and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and stir in zucchini, chicken, and lemon juice. Cook just until heated through, 2 minutes.

Step 3Serve immediately, topped with cilantro.

Coconut Zoodle Soup

Ingredients

Directions

The Most Delish Coconut Milk Recipes

Recipe Headquarters