Thai Curry Chicken Soup

Easy and delicious!


Recipe

1-2 tablespoon coconut oil
2-3 tablespoons red curry paste, depending on how hot you like it
1 teaspoon ground coriander 

1 teaspoon ground turmeric
3 chicken breasts, cut into bite-sized pieces
2 cups chicken stock
3-4 tablespoons fish sauce
A pinch of monk fruit extract powder or 1 tablespoon honey
½ sweet onion, chopped
15 ounces of coconut milk or more
3 medium zucchinis, spiralized or cut into zoodles
Toppings: bean sprouts, cilantro, a squeeze of lime

1. Add the coconut oil, onion and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

2. Add the chicken, stock and fish sauce and bring to a boil. Reduce the heat and simmer for 15 minutes. Add half the coconut milk and heat through.

3. Add the zucchini to the pot and let it cook for 1-2 minutes, or until it is soft enough to twirl around a fork.

4. Add the monk fruit and rest of the coconut milk and serve with optional toppings.