Coconut Thai Chicken Zoodle Soup - cooking recipe

Ingredients

1 tablespoon coconut oil
2 -3 tablespoons red curry paste (depending on how hot you like it)
1 teaspoon ground coriander
1 teaspoon ground turmeric
3 chicken breasts, cut into 1 1/2 inch chunks
2 cups chicken stock
3 tablespoons fish sauce (Whole30 compliant, if needed)
1 tablespoon honey (omit for Whole30)
1/2 red onion, chopped
15 ounces coconut milk
3 large zucchini, spiralized

Preparation

Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
Serve immediately and (if using) top with the optional toppings.