Lemongrass Coconut Curry Soup with Zucchini Noodles Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 tablespoon coconut oil
• 1 stalk lemongrass, diced
• 1 tablespoon Thai green curry paste
• 1 clove garlic, finely chopped
• teaspoon minced fresh ginger
• 1 teaspoon red pepper flakes
• 2 cups vegetable broth
• cup water
• 2 medium zucchini, cut with a spiralizer
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 cup baby bok choy, chopped
• cup scallions, diced
• 1 lime, juiced
• 1 teaspoon kosher salt
• teaspoon ground black pepper
• cup cilantro, chopped

Directions

1. Heat a saucepan over medium heat. Add the coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook for about 2 minutes until fragrant.
2. Pour in the vegetable broth and water, and bring the mixture to a boil.
3. Once boiling, add the spiralized zucchini noodles, sliced mushrooms, snow peas, chopped bok choy, diced scallions, and lime juice. Stir well and cook for approximately 4 minutes, or until the vegetables are tender.
4. Season the soup with kosher salt and black pepper to taste. Add the chopped cilantro and stir to combine.
5. Adjust seasoning as needed, then ladle the soup into bowls and serve hot.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.