Coconut Red Curry Soup



  1. Heat the oil in a saucepan over medium-low heat.
  2. Add the garlic and ginger and cook until fragrant for 2 minutes.
  3. Add the chicken thighs, broth, coconut milk, curry paste, and salt.
  4. Stir to combine, cover, and bring to a light simmer over medium-high heat.
  5. Once simmering, reduce the heat and continue to simmer for 15 minutes.
  6. Divide the spiral-sliced zucchinis among 4 bowls and top with the curry soup.
  7. Sprinkle with the green onions and cilantro before serving.