Ingredients
- 1 tsp olive oil
- 1 onion diced
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 2 tbsp Thai red curry paste
- 1 tsp ginger grated
- 1 tsp turmeric group
- 6 cups chicken broth
- 1 can full-fat coconut milk
- 2 cups shredded chicken
- 1 zucchini spiralized
Instructions
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Heat oil in a large pot over medium heat. Add onion, garlic and bell pepper and saute for about 5 minutes until soft.
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Add red curry paste, ginger and turmeric and stir until combined. Allow the spices to cook for 30 seconds, then add the broth, coconut milk, and shredded chicken.
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Bring to a boil, then simmer uncovered for 35-40 minutes.
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Ladle into bowls and add zucchini noodles. Top with cilantro and limes.
Recipe Notes
