Thai Red Curry Chicken Zoodle Soup

Ingredients

2 tbsp. avocado or olive oil

2 large shallots, diced

1 red bell pepper, sliced thin

2 cloves garlic, minced

1 tsp. grated ginger

1-3 thai chies, sliced thinly

2 tbsp. red curry paste

2 (13oz) cans unsweetened full-fat coconut milk

4 cups chicken broth

2 stalks of lemongrass, split in half lengthwise

salt and pepper, to taste

4 oz. shiitake mushrooms, sliced

2 baby bok choy, cut into 2 inch chunks

4 boneless, skinless chicken breasts

2 tsp. fish sauce

1 tbsp. coconut aminos

1 lime, cut into wedges (for serving)

1/2 cup cilantro leaves removed from stem, plus more for serving

2 large zucchini, spiralized

Directions

Heat a dutch oven or large pot over medium-high heat. Add oil and when hot, but not smoking, add in the shallots, bell pepper, and garlic. Season with salt and pepper. Saute until tender, about 5 minutes.

Now, add in the sliced thai chiles (1 for mild, 3 for spicy), the ginger, and the red curry paste. Saute until very fragrant, about 2 minutes.

Pour in the chicken broth and coconut milk. Stir to combine. Add the fish sauce, coconut aminos, and lemongrass stalks. Stir.

Slice the chicken breasts against the grain into thin strips. Add raw chicken to the soup and let simmer (you may need to reduce heat to medium depending on your stove top) until chicken is cooked through, about 15 minutes.

Add the bok choy, mushrooms, and cilantro. Taste broth and add salt to taste, if needed. Continue to cook for another 5 minutes so that the mushrooms cook through and the bok choy wilts.

Discard the lemongrass (or just eat around it) before serving.

Place about 1/2 cup of spiralized zucchini on the bottom of each bowl. Ladle soup over the zucchini and serve with lime wedges and cilantro for garnish! Enjoy!