Lemongrass Coconut Curry Soup With Zucchini Noodles Food
LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES
This is a perfect soup to add leftover chicken!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g
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