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.