Lemongrass Coconut Curry Soup with Zucchini Noodles recipe
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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
Nutrition Info
- 193.5 caloriescarbohydrate: 27.7 gcholesterol: : -fat: 12.5 gfiber: 7.2 gprotein: 10.6 gsaturatedFat: 6.3 gservingSize: -sodium: 1622.3 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Lemongrass Coconut Curry Soup with Zucchini Noodles
Directions
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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.