Coconut Curry Soup

Print Recipe
Coconut Curry Soup
  1. Divide zoodles evenly amongst 2 soup bowls
  2. Cut mushrooms in ?
  3. Heat the coconut oil in a heavy based pot over medium heat.
  4. Once warm add the curry paste and heat stirring often for 1 minute to release flavours
  5. Add mushrooms to the pot and saute until softened
  6. Pour in the coconut milk & the water, stir well
  7. Stirring occasionally bring the soup up to a simmer to heat through.
  8. Divide the heated soup amongst the bowls filled with zoodles
  9. Garnish the soup with the carrots & cabbage & coriander (if using)
Recipe Notes
  1. I've used a Thai red curry paste but this works well with most curry pastes
  2. You can also use any leftover vegetables you want in this dish
Share this Recipe

Leave a Reply 0 comments