Ingredients
- 1.5 pound chicken breast, diced
- ½ large red onion, diced
- 1 red bell pepper, diced
- 1 tbsp minced ginger
- 5 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 4 tbsp red curry paste
- 2 makrut lime leaves
- 1 tsp salt (plus more to taste)
- 1 – 15oz can of full-fat coconut milk
- 4 cups chicken broth
- 1/4 cup lime juice
- 4 zucchini spiralized into noodles, for serving
- Green onion, for garnish
- Cilantro, for garnish
Method
- Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the ginger, garlic, red bell pepper, and lime leaves to the pot. Season with salt while they cook. Cook for 3-4 minutes until the veggies start to become slightly tender.
- Add the red curry paste and diced chicken breast and stir until well combined.
- Add the chicken chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 30 minutes or until the chicken is cooked through. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier.
- Serve the soup over fresh zucchini noodles. To do this, place the desired amount of zucchini noodles in a bowl and ladle the hot soup over top. Finish the soup off with more fresh lime juice, green onion, and cilantro. Enjoy!
