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INGREDIENTS
2 tablespoons coconut oil
1/2 onion, sliced
2 garlic cloves, chopped
1 small red chile, chopped
6 1/4" slices fresh ginger
1 stalk lemongrass stalk, cut into 2-inch sticks, and smashed
2 tablespoons red Thai curry paste
2 (14.5-ounce) can chicken broth or vegetable broth for vegan
1 (13.5-ounce) can full-fat coconut milk
1 red bell pepper, deseeded, cut in half across the middle, and sliced into strips
8 ounces white mushrooms, sliced
1 (12-ounce) box firm silken tofu, cubed OR
2 chicken breasts, raw, cut into bite-sized pieces
1 ounce can (8-ounce) can bamboo shoots, drained
2-3 tablespoons fish sauce (sample) to taste, or soy sauce for vegan
3-4 tablespoons fresh lime juice
2 tablespoons coconut sugar
3 green onions, sliced on the bias
1/4 cup cilantro, chopped
2 large zucchinis, spiralized
INSTRUCTIONS
Heat 2 tablespoons coconut oil in a large saucepan over medium heat. Add onion, garlic, chile, ginger, lemongrass, and red Thai curry paste and sweat, stirring often, about 5-7 minutes, or until the onion is beginning to soften.
Add chicken broth and bring to a boil. Reduce heat and simmer for about 20 minutes.
Strain mixture and discard aromatics. Return infused chicken broth to stovetop and add coconut milk. Whisk to combine well, then add bell pepper, mushrooms, tofu or chicken breasts, and bamboo shoots and simmer over medium to medium-low heat until chicken is cooked through and red bell pepper is softened about 15 minutes.
Add 2 tablespoons fish sauce, 3 tablespoons lime juice, and coconut sugar and stir to combine. Taste and add more lime juice or fish sauce, if desired. To serve, place a serving of zoodles (spiralized zucchini) in a bowl and pour hot soup over. Top with green onions and cilantro. Serve immediately.
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