Thai Red Currie Soup with Zucchini "Noodles"

This spicy Thai Red Currie Soup is a great low carb dinner option. With Zucchini Noodles rather than traditional noodles you can feel good about eating this any day of the week.

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So I don’t know about you but I think soup makes for one of the best meals almost any time of year, but especially when it’s cold outside! I also think that when you can add some spice into your soup you make it even better!

I have recently fallen in love with red currie paste and I think that it makes one of the best flavour additions! In the past I often have just used currie powder but the paste really adds a depth of flavour that I think most soups need.

I also like the option of using zucchini for the noodles rather than a traditional noodle, it gives the extra benefits of adding in more veg, but also the texture of a noodle so win-win! The other great thing is that if you don’t have a spiralizer almost every grocery store sells already spiralized veggies. Now, the price that you pay by having the grocery store do the work for you would make buying a spiralizer totally worth it, but if you don’t want one more gadget in your kitchen you always have options.

I also really love a good kick of spice in my soup but if spicy things are not your jam feel free to leave out the Serrano pepper or cut back on the amount that you use. That’s the great thing about soup, you can really customize to the flavours you and your family love!

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prep time 10 minutes

cook time 35 minutes

total time 45 minutes

servings 4 - 6

Ingredients

1 small white onion

1 tbsp olive oil

12 small white mushrooms

4 cloves of garlic

1 Serrano pepper (or less if you prefer it less spicy)

1 jar red currie paste

8 cups chicken stock

1 can light coconut milk

1 yellow pepper

3/4 cup peanut butter

1/4 cup soya sauce

1 zucchini spiralized

1 cup chopped cilantro

Instructions

In a large soup pot add olive oil and chopped white onion and sauté over medium heat until onions are translucent. Add in quartered mushrooms and cook another 5 minutes. Stir in minced garlic and finely chopped Serrano pepper and cook another 1-2 minutes until garlic is fragrant.

Stir in the jar of red currie paste being sure all of the vegetables are well coated with the currie paste. Add chicken stock and bring to a simmer and allow it to cook on low for 10 minutes.

Stir in coconut milk, thinly sliced yellow peppers, peanut butter and soya sauce. Simmer another 5 minutes then add in spiralled zucchini and cook another 5 minutes. Finish with cilantro then serve immediately.

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