Chicken Zoodle Soup
Servings
2people
Servings
2people
Ingredients
  • 1tbsp coconut oil
  • 1/2 sweet oniondiced
  • 3 garlic clovesminced
  • 1 red bell pepperthinly sliced
  • 1/2cup baby carrotssliced into rounds
  • 1/2tsp fresh gingergrated
  • 2tbsp red curry paste
  • 1/3cup sugar snap peas
  • 1 1/2cups chicken broth
  • 114 oz can coconut milkfull-fat or light, your preference
  • 1cup chickencooked and shredded
  • 1-2 zucchinispiralized
  • 3tbsp fresh cilantrochopped
  • 2 green onionssliced
  • lime wedgesoptional, for serving
Instructions
  1. Heat coconut oil in a large dutch oven over medium heat. Add in the onions, garlic, pepper, carrots, ginger and sprinkle of salt and pepper
  2. Cook, stirring occasionally for 5 minutes and vegetables has softened. Mix in the red curry paste
  3. Pour in the chicken stock, coconut milk, snap peas and cooked chicken. Raise the temperature and bring mixture to a boil. Once boiling, reduce to low, top with lid and cook for 5 minutes.
  4. Add in the zoodles and stir for 1 minute.
  5. Serve and enjoy! Top with green onions and cilantro.
Recipe Notes

recipe via how sweet eats