RECIPE: Thai Red Curry Chicken Soup with Zoodles
Thai Red Curry Chicken Soup with Zoodles
This flavorful, cozy soup is a filling and healthy weeknight meal. Perfect for those crisp fall days when you need a hearty soup!
1 lb organic boneless, skinless chicken breast
1 14 oz can organic light coconut milk
1 small diced yellow onion
4 cups organic chicken broth
3 tbsp Thai red curry paste
1 clove minced garlic
1 tbsp coconut oil
1 tsp ground coriander
1 tsp ground turmeric
1 oz bag fresh spinach
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.