Lemongrass Coconut Curry Soup with Zucchini Noodles

Directions

Ingredients :

1 tablespoon coconut oil

1 stalk lemongrass

diced

1 tablespoon Thai green curry paste

1 clove garlic

finely chopped

½ teaspoon minced fresh ginger

⅛ teaspoon red pepper flakes

2 cups vegetable broth

½ cup water

2 medium zucchini

cut with a spiralizer

1 cup sliced mushrooms

1 cup snow peas

1 cup baby bok choy

chopped

⅓ cup scallions

diced

1 lime

juiced

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup cilantro

chopped

Methods :

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.