Coconut Thai Chicken Zoodle Soup

Submitted by WendiG

"I found this recipe and love it! Couldn't find anything quite like it. Some say the fish sauce might be too much but I enjoyed the mix of tastes. This is also Whole30 approved. Optional toppings: bean sprouts, cilantro, a squeeze of lime juice"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon coconut oil
• 2 -3 tablespoons red curry paste (depending on how hot you like it)
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 3 chicken breasts, cut into 1 1/2 inch chunks
• 2 cups chicken stock
• 3 tablespoons fish sauce (Whole30 compliant, if needed)
• 1 tablespoon honey (omit for Whole30)
• 1⁄2 red onion, chopped
• 15 ounces coconut milk
• 3 large zucchini, spiralized

directions

1. Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
2. Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
3. Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
4. Serve immediately and (if using) top with the optional toppings.