Thai Coconut Curry Soup

Soup is the perfect comfort food for cold weather, and this Thai curry soup has so much flavor! You’ll stay full with the healthy fat from the coconut milk, and get a full serving of veggies to keep it low carb.


1 lb ground white meat chicken
2 spiralized zucchinis
12 ounce full fat coconut milk
1-2 tbs red curry depending on how spicy you like it (i- 1 1/2 is plenty for me!)
1 tbs diced shallots
4 lime leaves
1 tbs coconut aminos
2 tbs coconut or olive oil
Half a lime sliced into fourths

In a large sauce pan, heat 2 tbs oil on medium high heat and sauté shallots until golden brown.
Remove the shallots and set aside. Use the flavored oil to brown the ground chicken.
Add curry, one half cup water, coconut aminos, and lime leaves and simmer until cooked, about 10 minutes.
Add coconut milk and bring to a boil for another five minutes.  
Pour over zucchini noodles, add the fried shallots, and squeeze in lime.

Serves four.

You can also use ground pork or tofu.