I love this flavorful recipe for Chicken Curry Soup. It looks, and feels, like regular noodles but these are in fact guilt-free zucchini noodles!
While this recipe is written as chicken soup, you could easily use leftover turkey as the protein, you know since it’s the day after Thanksgiving and all
5 Green Zucchinis
1 tablespoon coconut oil
3 shallots, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon red curry paste
1½ teaspoons Curry Powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
pinch of white pepper
3 cloves Garlic, minced
2 teaspoons fresh ginger, crushed
4 cups chicken broth
1 can (13.66 oz) coconut milk, canned and full-fat
2½ cups shredded cooked chicken breast
5 Green Onions, thinly sliced
3 cups baby spinach
½ cup fresh cilantro, chopped
2 limes, sliced into wedges
Wash and peel the green skin from zucchini. Run through a spiral slicer to create long, thin noodles. Set aside.
In a soup pan, heat the coconut oil over medium-high. Add the shallots, bell pepper, curry paste, curry powder, turmeric, coriander, white pepper, garlic and ginger. Saute for 5 minutes, stirring constantly.
Add the broth to the pan, and mix well. Add the coconut milk; reduce heat to low and simmer for 5 minutes. Stir in the chicken breast, onions, spinach and cilantro. Cook for another 4 minutes.
Divide the zucchini noodles into 7 bowls. Pour the chicken soup mixture over the noodles and serve with lime wedges. Enjoy!