Coconut Zoodle Soup

Coconut Zoodle Soup
Creamy Coconut Zoodle Soup is so good for the soul
  • 1 tbsp. coconut oil
  • 1 small red bell pepper, seeded, stemmed, and thinly sliced
  • ½ c. small red onion, thinly sliced
  • 8 oz. thinly sliced mushrooms
  • 3 to 4 tbsp. red curry paste, depending on desired spice level
  • 2 (13.66-oz.) cans Thai Kitchen coconut milk
  • 3 c. low-sodium chicken broth
  • 2 tsp. kosher salt, plus more to taste
  • 1 lb. spiralized zucchini
  • 4 c. shredded rotisserie chicken
  • 2 tbsp. fresh lemon juice
  • ¾ c. freshly chopped cilantro
  1. In a large saucepan over medium-high heat, heat coconut oil. Add bell pepper and onion and cook, stirring occasionally, until just starting to turn tender, 3 minutes. Add mushrooms and curry paste and cook, stirring to toast curry paste slightly, 1 minute.
  2. Pour in coconut milk, broth, and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and stir in zucchini, chicken, and lemon juice. Cook just until heated through, 2 minutes.
  3. Serve immediately, topped with cilantro.