Ingredients and Weight:
- Chicken broth: 8 cups
- Coconut milk: 2 (13.5 oz) cans
- Green curry paste: 3 tablespoons
- Lemongrass paste: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, minced
- Zucchini: 2 pounds, spiraled into noodles
- Carrots: 8 ounces, sliced
- Celery: 8 ounces, sliced
- Red bell pepper: 8 ounces, chopped
- Fresh cilantro: 1/2 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot, bring chicken broth, coconut milk, green curry paste, lemongrass paste, garlic, and ginger to a boil.
- Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
- Add zucchini noodles, carrots, celery, and bell pepper. Cover and simmer until zucchini noodles are tender, about 15 minutes.
- Stir in cilantro and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Aromatic with lemongrass and coconut
- Healthy and satisfying
- Perfect for a light and refreshing meal
User Comments:
- "This soup is so flavorful and comforting. I love the combination of lemongrass and coconut."
- "The zucchini noodles are a great way to add vegetables and make the soup more filling."
- "This soup is perfect for a quick and easy weeknight meal."
Special Precautions and Tips:
- If you can't find zucchini noodles, you can use regular zucchini cut into thin ribbons.
- For a spicier soup, add more green curry paste.
- Be careful not to overcook the zucchini noodles, as they will become soft and mushy.
