Lemongrass Coconut Curry Soup with Zucchini Noodles

This is a perfect soup to add leftover chicken!

Step: 1

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.

Step: 2

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.

Step: 3

Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

Per Serving: 194 calories; protein 10.6g; carbohydrates 27.7g; fat 12.5g; sodium 1622.3mg.

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