How to Make Lemongrass Coconut Curry Soup with Zucchini Noodles - A Step-by-Step Guide

Welcome to a delicious and flavorful recipe for Lemongrass Coconut Curry Soup with Zucchini Noodles. This dish is a perfect combination of refreshing lemongrass, creamy coconut milk, and the subtle kick of curry, all served over light and healthy zucchini noodles. It's a light and satisfying meal that's packed with vibrant flavors and nourishing ingredients. Whether you're looking for a quick weeknight dinner or a comforting meal to warm you up on a chilly evening, this recipe has got you cov...

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Ingredients

  • 1 tablespoon coconut oil
  • 1 stalk lemongrass, diced
  • 1 tablespoon Thai green curry paste
  • 1 clove garlic, finely chopped
  • ½ teaspoon minced fresh ginger
  • ⅛ teaspoon red pepper flakes
  • 2 cups vegetable broth
  • ½ cup water
  • 2 medium zucchini, cut with a spiralizer
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • 1 cup baby bok choy, chopped
  • ⅓ cup scallions, diced
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup cilantro, chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Nutrition

    194 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Sodium: 1622mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 7g
    • Total Sugars: 11g
    • Protein: 11g
    • Vitamin C: 97mg
    • Calcium: 153mg
    • Iron: 4mg
    • Potassium: 1084mg