Lemongrass Coconut Curry Soup With Zucchini Noodles - cooking recipe

Ingredients

1 tablespoon coconut oil
1 stalk lemongrass, diced
1 tablespoon Thai green curry paste
1 clove garlic, finely chopped
1/2 teaspoon minced fresh ginger
1/8 teaspoon red pepper flakes
2 cups vegetable broth
1/2 cup water
2 medium zucchini, cut with a spiralizer
1 cup sliced mushrooms
1 cup snow peas
1 cup baby bok choy, chopped
1/3 cup scallions, diced
1 lime, juiced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup cilantro, chopped

Preparation

Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.