Spicy Thai Coconut Chicken Soup with Zucchini Noodles

1. Heat Coconut Oil

Heat a tablespoon of coconut oil in a large saucepan over medium heat until it’s melted and shimmering.

2. Cook Onion

Add the chopped onion and cook it for about 5 minutes, stirring occasionally, until it becomes translucent and soft.

3. Add Jalapeño, Curry Paste, and Garlic

Stir in the chopped jalapeño, Thai green curry paste, and minced garlic. Sauté these for about a minute until they become aromatic.

4. Combine Broth and Coconut Milk

Pour in the chicken broth and the full-fat coconut milk, whisking until fully combined. Bring this mixture to a gentle simmer.

5. Add Bell Pepper, Chicken, and Fish Sauce

Once it’s simmering, add the thinly sliced red bell pepper, chicken, and fish sauce. Let these ingredients simmer for about 5 minutes, or until the chicken is fully cooked and opaque.

6. Stir in Cilantro

Remove the saucepan from the heat and stir in the freshly chopped cilantro.

7. Serve with Zucchini Noodles and Lime

Divide the spiral-sliced zucchini noodles among eight soup bowls. Ladle the hot soup over the zucchini noodles. Serve with lime wedges on the side.