Lemongrass Coconut Curry Soup with Zucchini Noodles
Recipe by Cindy Anschutz Barbieri from allrecipes.com
Dinner 45 Mins.
Ingredients
2
2 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 194
- Carbohydrate: 28g
- Fat: 13g
- Fiber: 7g
- Protein: 11g
- Sugar: 11g
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