Name: Coconut Zoodle Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp. coconut oil -; 1 small red bell pepper, seeded, stemmed, and thinly sliced -; 1/2 c. small red onion, thinly sliced -; 8 oz. thinly sliced mushrooms -; 3 to 4 tbsp. red curry paste, depending on desired spice level -; 2 (13.66-oz.) cans Thai Kitchen coconut milk -; 3 c. low-sodium chicken broth -; 2 tsp. kosher salt, plus more to taste -; 1 lb. spiralized zucchini -; 4 c. shredded rotisserie chicken -; 2 tbsp. fresh lemon juice -; 3/4 c. freshly chopped cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Zoodle Soup

1. 1 tbsp. coconut oil -

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 -

7. 3 c. low-sodium chicken broth -

8. 2 tsp. kosher salt, plus more to taste -

9. 1 lb. spiralized zucchini -

10. 4 c. shredded rotisserie chicken -

11. 2 tbsp. fresh lemon juice -

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.