I have a passion for Thai food. There is something about the combination of ginger, lemongrass and chilies that delights my senses. This soup is light but still satisfying, with all that wonderful spicy Thai flavor.
Author: Carolyn Ketchum | The Everyday Ketogenic Kitchen
1 ½tablespoonsThai green curry paste
6cupschicken brothp. 000
1 15-ouncecan coconut milk
1red pepperthinly sliced
1poundchicken breasts or thighsthinly sliced against the grain
1lime cut into 8 wedges
In a large saucepan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
Stir in the jalapeno, curry paste, and garlic and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk and whisk until fully combined. Bring to a simmer.
Add the red pepper, chicken, and fish sauce and simmer until the chicken is cooked through, about 5 minutes. Remove from heat and stir in the chopped cilantro.
Divide the zucchini noodles among 8 soup bowls and ladle the soup over; the heat of the soup will make the noodles tender.
Serve each with a squeeze of lime.
If you are not serving all the soup at once, only use enough zucchini noodles for each bowl you are serving. They will keep well in a covered container for a day or two.
Recipe from The Everyday Ketogenic Kitchen by Carolyn Ketchum