Updated: Oct 12, 2021
You will need:
1 cup chicken broth (can sub for veggie or bone broth)
1 can coconut cream
1-2 zucchini, spiralized
1/2 of a medium onion, diced
1 cup of shiitake mushrooms, diced
1 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
Sliced green onion
Lime wedge x2
Over medium, heat your cast iron pan.
Add your avocado oil, and diced onions. Cook until translucent ~ 4 minutes.
Add Red peppers. Cook for 2 minutes.
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.
Reduce heat to low and let simmer for 10 -15 minutes.
Squeeze in the juice of half a lime.
Add salt to your taste
Set out two bowls. Divide your zucchini noodles between them.
Pour soup evenly over zucchini noodles.
Garnish with cilantro, green onion and a lime wedge.
- Two servings
- Add protein of your choice to make it a rounded meal