This broth……oohhh this broth. Every spoonful is spicy, creamy, salty and refreshing and if I could drink this with a straw I would. Although I enjoy any kind of soup when the weather gets cold, there is something about a spicy soup that I really love.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1 tbsp olive oil 1 onion finely diced 3 cloves garlic finely diced 2 tbsp ginger finely diced 3 tbsp red curry paste 4 cups chicken or vegetable stock 1 can coconut milk (400ml) 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan) 2 tbsp lime juice 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).
