Best 3 Lemongrass Coconut Curry Soup With Zucchini Noodles Recipes
LEMONGRASS COCONUT CURRY SOUP WITH ZUCCHINI NOODLES
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
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
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
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
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
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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