Coconut Zoodle Soup will fill you up without weighing you down.
Author: Delish/Photo credits to delish.com
Recipe type: Main
Ingredients
1 tbsp. coconut oil
1 small red bell pepper, seeded, stemmed, and thinly sliced
½ 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
¾ c. freshly chopped cilantro
Instructions
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.
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.
Serve immediately topped with cilantro.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/05/16/coconut-zoodle-soup/