Harlan Kilstein’s Speed Keto Thai Red Curry Zoodle SoupPrint
- 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
Heat oil in a large pot over medium heat. Add onion, garlic and bell pepper and saute for about 5 minutes until soft.
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.
Bring to a boil, then simmer uncovered for 35-40 minutes.
Ladle into bowls and add zucchini noodles. Top with cilantro and limes.