Coconut Curry with Zucchini noodles

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

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 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 10 -15 minutes.

6. Add mushrooms.

7. Squeeze in the juice of half a lime.

8. Add salt to your taste

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

10. Pour soup evenly over zucchini noodles.

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

Notes:

- Two servings

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