Soup season is here! Time for oodles and doodles of “zoodle” soups! A zoodle is a zucchini noodle, and it creates a perfect base for this zesty veggie curry zoodle soup! Each of these ingredients is strategically selected to reduce inflammation and improve your health, one soothing bite at a time! Feel free to double (or triple!) this curry zoodle soup recipe, as it makes for a super easy meal to heat up and serve in seconds!
Ingredients:
- 2 tbsp avocado or coconut oil
- 1 small onion, diced
- 6 cloves garlic, minced
- 1-2 tbsp fresh ginger, minced
- 3 tbsp red curry paste
- 2 limes, juiced
- 1/2 tsp fish sauce
- 3 cups chicken bone broth (or vegetable broth)
- 15oz fire-roasted tomatoes
- 2lbs chicken breast (optional, leave out for vegan option)
- 1 yellow bell pepper, sliced
- I head cauliflower, chopped into florets
- 4 carrots, sliced
- 15oz full-fat coconut milk
- 1 tsp Himalayan sea salt
- 1/2 tsp black pepper
- 1 tbsp turmeric
- 4 large zucchinis, spiralized
Directions:
- Optional- In a small space pan cover chicken breasts with water and allow to simmer until cooked through about 12-14 minutes. Remove chicken from the water and shred using two forks, set aside
- While the chicken is simmering, heat the oil and add onion. Saute for a few minutes until transparent.
- Add minced garlic and ginger and continue to saute until fragrant for a few minutes
- Add in curry paste, lime juice, fish sauce, broth, coconut milk, tomatoes, bell pepper, cauliflower, carrots, seasonings, and optional chicken. Bring soup to a simmer and allow to simmer for at least 30 minutes (until vegetables are tender but not mushy)
- Stir in zoodles and give a good stir to soften
- Enjoy topped with green onions, red pepper flakes, or cilantro!