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
Cilantro chopped
2 packs shirataki noodles

1. 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.
2. Add the tomatoes, vegetable broth, coconut milk, palm sugar and noodles. Once heated add the lime.
3. Serve topped with sliced red onions and cilantro. Lap it up!