Lemongrass Coconut Curry Soup With Zucchini Noodles Recipes

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LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES



Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 2

Number Of Ingredients 17

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

Steps:

  • 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 Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g

LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES



Lemongrass Coconut Curry Soup with Zucchini Noodles image

This is a perfect soup to add leftover chicken!

Provided by Cindy Anschutz Barbieri

Categories     Zucchini Soup

Time 45m

Yield 2

Number Of Ingredients 17

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

Steps:

  • 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 Facts : Calories 193.5 calories, Carbohydrate 27.7 g, Fat 12.5 g, Fiber 7.2 g, Protein 10.6 g, SaturatedFat 6.3 g, Sodium 1622.3 mg, Sugar 10.7 g

CURRY NOODLE SOUP RECIPE BY TASTY



Curry Noodle Soup Recipe by Tasty image

Here's what you need: refined coconut oil, garlic, ginger, red curry paste, coconut milk, vegetable broth, agave, rice noodle, tofu, broccoli floret, red bell pepper, lime juice, salt, fresh cilantro

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons refined coconut oil
3 cloves garlic, minced
1 tablespoon ginger, minced
2 ½ tablespoons red curry paste
15 oz coconut milk, 1 can
3 cups vegetable broth
1 tablespoon agave
8 oz rice noodle
7 oz tofu, cubed
2 cups broccoli floret
1 red bell pepper, thinly sliced
1 tablespoon lime juice
salt, to taste
fresh cilantro, to serve

Steps:

  • In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
  • Add the red curry paste and cook another 2-3 minutes.
  • Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
  • Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
  • Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
  • Stir in the lime juice and add salt to taste.
  • Garnish with cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 3 grams, Protein 8 grams, Sugar 12 grams

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