Ingredients for - Coconut Zoodle Soup
2.
1 small red bell pepper, seeded, stemmed, and thinly sliced
3.
1/2 c. small red onion, thinly sliced
4.
8 oz. thinly sliced mushrooms
5.
3 to 4 tbsp. red curry paste, depending on desired spice level
6.
2 (13.66-oz.) cans Thai Kitchen coconut milk
8.
2 tsp. kosher salt, plus more to taste
9.
1 lb. spiralized zucchini
10.
4 c. shredded rotisserie chicken
12.
3/4 c. freshly chopped cilantro
How to cook deliciously - Coconut Zoodle Soup
1 . Stage
In a large saucepan over medium-high heat, heat coconut oil. Add bell pepper and onion and cook, stirring occasionally, until just starting to turn tender, 3 minutes. Add mushrooms and curry paste and cook, stirring to toast curry paste slightly, 1 minute.
2 . Stage
Pour in coconut milk, broth, and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and stir in zucchini, chicken, and lemon juice. Cook just until heated through, 2 minutes.
3 . Stage
Serve immediately, topped with cilantro.
Recipe information
Cooking:
15 min.
Servings per container:
4
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