Best Coconut Zoodle Soup Recipe How To Make Coconut Zoodle Soup

Ingredients

1 tbsp. coconut oil

1 small red bell pepper, seeded, stemmed, and thinly sliced

1/2 c. small red onion, thinly sliced 

8 oz. thinly sliced mushrooms 

3 to 4 tbsp. red curry paste, depending on desired spice level

2 (13.66-oz.) cans Thai Kitchen coconut milk

3 c. low-sodium chicken broth

2 tsp. kosher salt, plus more to taste

1 lb. spiralized zucchini

4 c. shredded rotisserie chicken

2 tbsp. fresh lemon juice

3/4 c. freshly chopped cilantro

Preparation

Step 1In a large saucepan over medium-high heat, heat coconut oil. Add bell pepper and onion and cook, stirring occasionally, until just starting to turn tender, 3 minutes. Add mushrooms and curry paste and cook, stirring to toast curry paste slightly, 1 minute. Step 2Pour in coconut milk, broth, and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and stir in zucchini, chicken, and lemon juice. Cook just until heated through, 2 minutes.Step 3Serve immediately, topped with cilantro.

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