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Lemongrass Coconut Curry Zoodle Soup

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
2 servings
Dinner
Lemongrass Coconut Curry Zoodle Soup
Ingredients
  • 1 tablespoon coconut oil
  • 1 stalk lemongrass, diced
  • 1 tablespoon Thai green curry paste
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon minced fresh ginger
  • 1/8 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 1/2 cup water
  • 2 medium zucchini, cut with a spiralizer
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • 1 cup baby bok choy, chopped
  • 1/3 cup scallions, diced
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup cilantro, chopped
Instructions
1
Preheat a saucepan over medium heat, allowing it to warm up gradually. Introduce coconut oil into the pan and add the aromatic lemongrass, followed by a blend of green curry paste, minced garlic, and grated ginger. Allow these ingredients to meld together, releasing their flavors, for approximately 2 minutes.
2
Next, pour in the broth and water, combining them with the lemongrass mixture. Bring the contents to a rolling boil before adding an assortment of vegetables - spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and a squeeze of lime juice. Continue to cook the soup until all the vegetables are tender, typically taking around 4 minutes.
3
To enhance the flavors of your soup, add a pinch of salt and pepper. Then, sprinkle some chopped cilantro on top for added freshness. Mix everything together, making any necessary adjustments to the seasoning, and finally, ladle the soup into individual bowls.