Thai Curry Noodle Soup
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic finely diced
- 2 tbsp ginger finely diced
- 3 tbsp red curry paste
- 4 cups chicken or vegetable stock
- 1 can coconut milk (400ml)
- 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
- 2 tbsp lime juice
- 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
- 2 zucchini spiralized (approx 5 cups zoodles)
- 1/4 cup chopped scallions
- 2 red chilies, thinly sliced
- 2 tbsp thai basil
Instructions
- Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
- Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
- Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).
- Divide between bowls and top with the remaining slices of red chilies and thai basil.