Coconut Thai Chicken Zoodle Soup

1. 1

   Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

2. 2

   Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.

3. 3

   Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.

4. 4

   Serve immediately and (if using) top with the optional toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.