Go Back
–+ servings
This paleo coconut curry zoodle soup is quick and delicious, loaded with creamy coconut milk, intensely flavorful red curry paste, and zoodles. This recipe is a wonderful paleo dinner or paleo soup recipe to add to your collection. Low carb yet filling, you can make this paleo coconut curry zoodle soup a vegan coconut curry zoodle soup with an easy swap!

Paleo Coconut Curry Zoodle Soup

mylifeinbalancegroup.com/paleo-coconut-curry-zoodle-soup/
This paleo coconut curry zoodle soup is quick and delicious, loaded with creamy coconut milk, intensely flavorful red curry paste, and zoodles. This recipe is a wonderful paleo dinner or paleo soup recipe to add to your collection. Low carb yet filling, you can make this paleo coconut curry zoodle soup a vegan coconut curry zoodle soup with an easy swap!
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Recipe Makes (Approximate): 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • ½ of one onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 small red chile (chopped)
  • 6 slices fresh ginger (¼" long slices)
  • 1 lemongrass stalk (cut into 2-inch sticks and smashed)
  • 2 tablespoons red Thai curry paste
  • 2 14.5-ounce cans chicken broth (or vegetable broth for vegan)
  • 1 13.5-ounce can full-fat coconut milk
  • 1 medium red bell pepper (deseeded, cut in half across the middle, and sliced into strips)
  • 8 ounces white mushrooms (sliced)
  • 2 large chicken breasts (approximately 1-1 ½ pounds, cut into bite-sized pieces; OR use 12 ounces firm silken tofu, cubed)
  • 1 8-ounce can bamboo shoots (drained)
  • 2-3 tablespoons fish sauce (to taste, or use soy sauce for vegan)
  • 3-4 tablespoons fresh lime juice
  • 2 tablespoons coconut sugar
  • 3 green onions (sliced)
  • ¼ cup fresh cilantro (chopped)
  • 2 large zucchini (spiralized)

Instructions

  • Heat 2 tablespoons coconut oil in a large saucepan over medium heat. Add onion, garlic, chile, ginger, lemongrass, and red Thai curry paste and sweat, stirring often, about 5-7 minutes, or until the onion is beginning to soften.
  • Add chicken broth and bring to a boil. Reduce heat and simmer about 20 minutes.
  • Strain mixture and discard aromatics. Return infused chicken broth to stovetop and add coconut milk. Whisk to combine well.
  • Add bell pepper, mushrooms, chicken, and bamboo shoots and simmer over medium to medium-low heat until chicken is cooked through and red bell pepper is softened, about 15 minutes.
  • Add 2 tablespoons fish sauce, 3 tablespoons lime juice, and coconut sugar and stir to combine. Taste and add more lime juice or fish sauce, if desired.
  • To serve, place a serving of zoodles (spiralized zucchini) in a bowl and pour hot soup over. Top with green onions and cilantro. Serve immediately.

Recipe Notes

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 516calProtein: 36gFat: 32gSaturated Fat: 25gTrans Fat: 1gCholesterol: 73mgSodium: 1351mgPotassium: 1658mgTotal Carbs: 27gFiber: 5gNet Carbs: 22gVitamin A: 2749IUVitamin C: 96mgCalcium: 101mgIron: 6mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/paleo-coconut-curry-zoodle-soup/