This perfectly spiced soup is delicious and only takes a few minutes to prep and cook!
2 tablespoons olive oil
1/2 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced ginger
1–2 tablespoons red curry paste
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
4 cups chicken or vegetable broth
1 (13.5-ounce) can coconut milk
1 1/2 cups sliced mushrooms
1 cup snap peas
1/3 cup sliced green onions
2 tablespoons fish sauce
1 tablespoon sugar, optional
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
2 medium zucchini, zoodled
garnish with: lime slices, cilantro, basil, and red chile slices
Heat olive oil in a large saucepan over medium-high heat until hot. Add sliced onions and cook for 2-3 minutes or until onions begin to brown and char. Add garlic and ginger; cook for an additional minute.
Stir in red curry paste, salt, curry powder, coriander, broth, and coconut milk. Bring to a slight simmer. Stir in mushrooms, snap peas, and green onions. Simmer for 2-3 minutes; stir in fish sauce and sugar, if using.
Stir in lime juice, cilantro, and basil. Divide zucchini noodles evenly among serving bowls. Divide soup evenly among bowls. Serve immediately.
** Add chopped cooked chicken or cooked shrimp to this soup for an extra boost of protein.