Coconut Curry with Zucchini noodles

You will need:

  • 1 cup chicken broth (can sub for veggie or bone broth)

  • 1 cup coconut milk

  • 1 zucchini, spiralized

  • 1/2 of a small onion, thinly sliced

  • 1/2 cup of shiitake mushrooms, sliced

  • 1/4 of a large red pepper, thinly sliced

  • 2 garlic cloves, minced

  • 1 tsp fresh grated ginger

  • 2 tsp of red curry paste

  • 1 tbsp avocado oil

  • 1/2 of a lime

  • salt to taste

  • optional: 2 spring garlic, thinly sliced

Garnish:

  • Fresh cilantro

  • Sliced green onion

  • Lime wedge x2

To make:

  1. Over medium, heat your cast iron pan.

  2. Add your avocado oil, and diced onions. Cook until translucent ~ 4 minutes.

  3. Add mushrooms and red peppers. Cook for 2 minutes.

  4. Stir in red curry paste, garlic, ginger, broth and coconut milk. Bring to a slight simmer. Make sure it doesn't boil - you don't want your coconut milk to break.

  5. Reduce heat to low and let simmer for 2-3 minutes.

  6. Squeeze in the juice of half a lime.

  7. Add salt to your taste

  8. Set out two bowls. Divide your zucchini noodles between them.

  9. Pour soup evenly over zucchini noodles.

  10. Garnish with cilantro, green onion and a lime wedge.


Notes:

- Two servings

- Add protein of your choice to make it a rounded meal




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