Are you looking for a comforting yet refreshing meal that tantalizes your taste buds and nourishes your body? Meet your new go-to dish: Thai Coconut Lime Soup with Zucchini Noodles. This vibrant soup bursts with the bold flavors of coconut, lime, and fresh herbs, all brought together in a warm and aromatic bowl. Best of all, it’s quick, healthy, and perfect for weeknight dinners. Ready in just 30 minutes, it’s an easy way to add a touch of Thai zest to your kitchen routine.

Why You’ll Love This Recipe

This soup is a beautiful fusion of classic Thai flavors and modern health-conscious cooking. The base of rich coconut milk paired with tangy lime juice and Thai red curry paste offers a complex yet harmonious blend of sweet, spicy, and sour notes. The addition of zucchini noodles provides a low-carb alternative to traditional noodles, making this soup not only flavorful but also guilt-free.

What You Need to Make It

To create this delicious Thai Coconut Lime Soup with Zucchini Noodles, you’ll need:

1 tablespoon coconut oil – for a hint of natural sweetness
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste – the key to its bold flavor
1 can (14 ounces) coconut milk – for a creamy texture
3 cups chicken stock
2 tablespoons fish sauce
3 tablespoons lime juice – for that essential tang
1 pound tenderloin, sliced
2 medium zucchinis, spiralized into noodles – a healthy twist
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 tablespoon sugar
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Fresh basil leaves, for garnish
Lime wedges, for serving

Step-by-Step Instructions

Sauté the Aromatics: Start by heating the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until it becomes translucent.
Add the Flavors: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Follow with the Thai red curry paste, stirring constantly for another minute.
Create the Base: Pour in the coconut milk and chicken stock, then bring the mixture to a gentle simmer.
Infuse with Citrus and Protein: Add the fish sauce and lime juice. Gently place the sliced tenderloin into the pot and simmer for 5 minutes.
Incorporate the Veggies: Add the sliced mushrooms, red bell pepper, cherry tomatoes, and sugar. Continue to simmer for 5 more minutes until the vegetables are tender.
Add the Zucchini Noodles: Place the spiralized zucchini noodles into the pot and cook for 2-3 minutes until they’re just tender.
Season and Serve: Taste and season with salt and pepper as needed. Ladle the soup into bowls, top with fresh cilantro and basil leaves, and serve with lime wedges on the side.

Tips for Success

Customize Your Protein: If you’re not a fan of tenderloin, shrimp or tofu work great as substitutes.
Spice Level: Adjust the amount of curry paste to suit your preferred heat level.
Make It Vegan: Use vegetable stock and replace the fish sauce with soy sauce or a vegan fish sauce alternative.

The Final Touch

With its irresistible combination of creamy coconut, zesty lime, and aromatic herbs, this Thai Coconut Lime Soup with Zucchini Noodles is sure to become a staple in your household. Not only does it bring the comforting warmth of a traditional Thai soup, but it also adds a nutritious, modern twist that fits any healthy lifestyle. Try it out for your next dinner and see how quickly it becomes a family favorite!

So, what are you waiting for? Grab your ingredients and get ready to savor the taste of Thailand right at home!

Thai Coconut Lime Soup with Zucchini Noodles

Author: Alice

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Description

This delicious Thai Coconut Lime Soup with Zucchini Noodles is a quick and invigorating meal that combines the flavors of coconut, lime, and fresh herbs. It’s perfect for those days when you crave something warm yet refreshing. The zucchini noodles add a nutritious and low-carb twist to this traditional Thai dish. Ready in just 30 minutes, it’s a must-try to add a splash of Thai zest to your weeknight dinner routine.

Ingredients

– 1 tablespoon coconut oil
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons Thai red curry paste
– 1 can (14 ounces) coconut milk
– 3 cups chicken stock
– 2 tablespoons fish sauce
– 3 tablespoons lime juice
– 1 pound tenderloin, sliced
– 2 medium zucchinis, spiralized into noodles
– 1 cup mushrooms, sliced
– 1 red bell pepper, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 tablespoon sugar
– Salt and pepper to taste
– Fresh cilantro, chopped, for garnish
– Fresh basil leaves, for garnish
– Lime wedges, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and ginger, and cook for 1 minute until fragrant.
3. Add the Thai red curry paste and cook for another minute, stirring constantly.
4. Pour in the coconut milk and chicken stock. Bring the mixture to a simmer.
5. Add the fish sauce and lime juice, then gently place the tenderloin slices into the soup. Simmer for 5 minutes.
6. Add the mushrooms, bell pepper, cherry tomatoes, and sugar to the pot. Continue to simmer for another 5 minutes until the vegetables are tender.
7. Season the soup with salt and pepper to taste.
8. Place the zucchini noodles in the pot and cook for an additional 2-3 minutes until just tender.
9. Ladle the soup into bowls, garnish with fresh cilantro and basil leaves, and serve with lime wedges on the side.

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