Thai Red Curry Chicken Soup with Zoodles
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Thai
Servings
6
This flavorful, cozy soup is a filling and healthy weeknight meal. Perfect for those crisp fall days when you need a hearty soup!
Author:Robyn Schmidt
Ingredients
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1 lb organic boneless, skinless chicken breast
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1 14 oz can organic light coconut milk
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1 small diced yellow onion
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4 cups organic chicken broth
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3 tbsp Thai red curry paste
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1 clove minced garlic
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1 tbsp coconut oil
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1 tsp ground coriander
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1 tsp ground turmeric
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1 oz bag fresh spinach
Directions
Heat 1 tbsp coconut oil over medium high heat
Add curry paste, garlic and sauté 2 minutes
Add coriander, turmeric and onion and sauce until translucent
Add 4 c chicken broth and diced chicken and bring to a low boil. Boil until chicken is cooked through.
Add 14 oz light coconut milk and spinach, warm 2-3 min
Pour hot soup over raw zoodles in a bowl, top with cilantro and red pepper flakes if desired.