ZUCCHINI NOODLES IN COCONUT MILK
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Provided by EAT SMARTER
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Rinse and finely grate zucchini.
- Rinse basil, shake dry, pluck leaves and finely chop.
- In a pot, bring coconut milk, 50 ml (approximately 3 tablespoons) water, grated zucchini and noodles to a boil. Simmer on low heat until noodles are just al dente, about 3 minutes, stirring constantly. Stir in oil and basil. Check temperature before feeding.
Nutrition Facts : Calories 220 kcal, Fat 7 g, SaturatedFat 4 g, Protein 7 g, Carbohydrate 30 g, Sugar 0 g, Cholesterol 38 mg
ZUCCHINI COCONUT NOODLES
Provided by Jeanine Donofrio
Yield serves 2
Number Of Ingredients 17
Steps:
- Heat coconut oil over low heat. Add most of the scallions, grated ginger and the lemongrass piece (whole, you'll remove it later). Add the coconut milk and fish sauce and simmer over low heat, stirring occasionally, while you prep everything else. (about 20 mins). Add lime juice and a pinch of sugar. Taste and adjust. If it becomes too thick as it reduces, add a few tablespoons of water.
- Dice & deseed your tomatoes and add those to the pan.
- Prep zucchini noodles and set those aside.
- Chop amaranth leaves and add those to the pan. Stir them in until just wilted.
- Add basil and stir until wilted.
- Turn heat off, remove the lemongrass piece, add zucchini noodles and serve into bowls immediately (you don't want the zucchini noodles to cook).
- Top bowls with cilantro, crushed peanuts, and serve with chili-garlic sauce.
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
COCONUT ZUCCHINI NOODLES AND SPICED MEATBALLS
Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.
Provided by Alejandro Junger
Categories HarperCollins Curry Coconut Meatball Zucchini Wheat/Gluten-Free Lemongrass Broccoli Cilantro Lamb Ginger Dinner
Yield 2-3 servings
Number Of Ingredients 21
Steps:
- First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
- Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it's nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
- Serve with a garnish of cilantro and a squeeze of lime.
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