Thai Coconut Curry Soup

Rich in flavor and color. Note: Add the vegetables at the end of the cooking process. Cooking vegetables at a lower heat not only helps retain nutrition but also retains the flavor!

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Serves 4-6


1 tablespoon avocado oil

1.5 pounds chicken breast or shrimp, cooked or peeled and deveined shrimp (cooked) or 1 package tofu

3 garlic cloves, minced

Salt and pepper

1 bell pepper, chopped

1 cup sliced mushroom

3 tablespoon red curry paste

1 tablespoon of grated ginger or juice

6 cups chicken broth

1 can of unsweetened coconut milk

½ pkg of rice noodles/or spiralized zucchini noodles

1 tablespoon fish sauce

2 tablespoon brown sugar or 3 tablespoon allulose

2 tablespoon lime juice

Sliced green onions



  1. Saute onions, garlic in avocado oil in 5 quart stock pot.

  2. Add chicken broth, ginger juice, red curry paste, sweetener, coconut milk, fish sauce, lime juice and bring to a boil.

  3. Add mushrooms, pepper and noodles and cook according to noodle directions.

  4. Add zoodles and cooked protein and serve with green onions.