Lemongrass Coconut Curry Soup with Zucchini Noodles

Here's a soup based on zoodles, those super-popular zucchini noodles, flavored with Thai curry paste, lemongrass, and fresh ginger.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 194 Calories

Ingredients

• ½ cup water
• ½ teaspoon ground black pepper
• 1 lime, juiced
• 2 cups vegetable broth
• 1 teaspoon kosher salt
• 1 cup snow peas
• 1 cup sliced mushrooms
• ⅛ teaspoon red pepper flakes
• 1 clove garlic, finely chopped
• ½ teaspoon minced fresh ginger
• 1 tablespoon Thai green curry paste
• 1 tablespoon coconut oil
• ½ cup cilantro, chopped
• 1 stalk lemongrass, diced
• 2 medium zucchini, cut with a spiralizer
• 1 cup baby bok choy, chopped
• ⅓ cup scallions, diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.