Oh my gosh, this Thai Curry soup is bowl drinking good! Look at our kid lapping it up. I was inspired by this yummy recipe on Budget Bytes. We used shirataki noodles which are these weird almost no calorie noodle, but are amazing in some recipes. I don’t get using them in things like Italian pasta, but for recips that use rice or glass noodles? Yum! They are translucent and chewy.
1 tablespoon coconut oil
1 zucchini chopped
4-6 ounces mushroom sliced
2 garlic cloves minced
1 piece ginger minced
2 tablespoons Thai red curry paste
1 cup cherry tomatoes cut in half
2 cups vegetable broth (or buillon and water)
1 can coconut milk
1-2 teaspoons palm sugar (sub brown sugar)
Juice from a lime
1/2 red onion thinly sliced
2 packs shirataki noodles
- Heat coconut oil in a sauce pan and add the zucchini and mushrooms. Once they get tender, add the garlic and ginger. Then add the red curry paste and cook for a another couple of minutes.
- Add the tomatoes, vegetable broth, coconut milk, palm sugar and noodles. Once heated add the lime.
- Serve topped with sliced red onions and cilantro. Lap it up!