Coconut Curry Zoodle Soup

Prep & Cook

60 min

Serves

Difficulty

Easy

Ingredients

1 tbsp olive oil

1/2 onion, thinly sliced

2 cloves garlic, minced

1 tbsp minced ginger

2 tbsp red curry paste

1 tsp flake salt

1 tsp curry powder

1/2 tsp ground coriander

1lt chicken or vegetable broth

1 (383ml) can coconut milk

1 cup mushrooms, sliced

160g sugar snap peas

2 spring onions, sliced

2 tbsp fish sauce

1 tbsp sugar

2 tbsp fresh lime juice

3 sprigs fresh coriander, chopped

3 sprigs thai basil

2 medium zucchini, zoodled/spiralized

Garnish with: lime slices, fresh coriander, basil, and red chill

Nutrition per serving

Calories

136

Protein

4.6g

Fat

Carbs

16g

Sugars

10g

Description

Dive into the comfort of our Thai-Inspired Coconut Curry Zoodle Soup, a healthy twist that's a feast for your senses.

This dish is a vibrant mix of flavors, packed with fresh vegetables and lean protein, all swimming in a fragrant broth that's a perfect balance of spicy, creamy, and umami. The richness of the coconut milk smooths out the heat from the spices, while the fish sauce adds a delicious depth of flavour.

Prepare the perfect portion of our Coconut Curry Zoodle Soup for four with our Blu. 20cm Saucepan, expertly designed to seal in every flavour, ensuring your soup is a delicious hug in every bowl.

Method

In our 20cm sauce pan heat olive oil over medium-high heat until hot. Add sliced onions and cook for 2-3 minutes or until onions begin to brown. Add garlic and ginger; cook for an additional minute.

Stir in red curry paste, salt, curry powder, coriander, broth, and coconut milk. Bring to a slight simmer. Stir in mushrooms, snap peas, and green onions. Simmer for 2-3 minutes; stir in fish sauce and sugar, if using.

Stir in lime juice, cilantro, and basil. Divide zucchini noodles. Serve the soup over the noodles. Serve immediately.

Notes

Add cooked chicken or cooked shrimp to this soup for an extra boost of protein.

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