Coconut and zucchini noodle soup

For a quick and easy meal, try this flavour-packed coconut and zucchini chicken noodle soup.

The ingredient of Coconut and zucchini noodle soup

1. 3 zucchini
2. 1 carrot
3. 1 tablespoon vegetable oil
4. 1/4 cup Thai red curry paste (see notes)
5. 2 x 400ml cans coconut milk
6. 1 teaspoon chicken-style stock powder
7. 1 tablespoon brown sugar
8. 1 tablespoon fish sauce
9. 1 tablespoon lime juice
10. 1 1/2 cups shredded cooked chicken
11. 1 cup bean sprouts
12. 2/3 cup fresh coriander sprigs
13. Extra 1 lime, cut into wedges, to serve

The instruction how to make Coconut and zucchini noodle soup

1. Using a vegetable spiraliser, cut zucchini and carrot into long, thin noodles. Set aside until required.
2. Heat oil in a large saucepan over medium heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Add coconut milk, stock powder, 2 cups water, sugar and fish sauce. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Stir in lime juice and chicken.
3. Divide zucchini and carrot between 4 serving bowls. Pour over coconut mixture. Serve topped with sprouts, coriander and lime wedges.

Nutritions of Coconut and zucchini noodle soup

fatContent: 569.298 calories
saturatedFatContent: 46.2 grams fat
carbohydrateContent: 30.2 grams saturated fat
sugarContent: 15.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21.7 grams protein
sodiumContent: 46 milligrams cholesterol