Dotnom

Coconut Red Curry Soup

Ingredients

• 1/4 cup coconut oil, or 1/4 cup avocado oil
• 2 cloves garlic, minced
• 1 (2-in) piece fresh ginger root, peeled and minced
• 1 pound boneless, skinless chicken thighs, cut into small cubes
• 2 cups chicken bone broth
• 1 cup full-fat coconut milk
• 1/3 cup red curry paste
• 1 teaspoon finely ground sea salt
• 2 medium zucchinis, spiral sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro leaves, chopped

Directions

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.

Attribution