Lemongrass Coconut Curry Soup with Zucchini Noodles

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This is a perfect soup to add left over chicken!  Just saying...


  • 1 tablespoon coconut oil (or olive oil)
  • 1 lemongrass stalk, diced
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon fresh ginger, minced
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon Thai green curry paste
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1 cup mushrooms (any)
  • 1 cup snow peas
  • 1 cup baby bok choy, chopped
  • 1/3 cup scallions, diced
  • 1 lime, juiced
  • 1 large zucchini or 2 medium, spiralized to noodles
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup cilantro, chopped


  1. Heat a sauce pan over medium heat.  Once the pan is hot add in oil. Add in the lemongrass, garlic, ginger, red pepper flakes and green curry paste. Cook until fragrant, about 2 minutes.

  2. Add the vegetable broth and water then bring to a boil. Add in the mushrooms, snow peas, bok choy, scallions, lime juice and zucchini noodles.


  3. Let cook for about 4 minutes or until vegetables are tender. 

  4. Season with salt and pepper then add in cilantro.   Stir to combine then taste for any additional seasonings.  Ladle into bowls then serve and enjoy.

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