Alright, peeps. I haven’t been this excited about a kitchen appliance in I don’t even know how long. It’s this genius thing called a spiralizer. It turns your veggies into “pasta” noodles or “rice.” I tend to eat healthy but find myself eating a lot of rice to go with whatever sauce or veggie stir fry I make. This thing is a life saver/game changer. This dish is all my favorite things - cheap, healthy, fast, delicious. For this soup, I combined two recipes from Inspiralized, her Beef Zucchini Noodle Soup with Shitakes and Bok Choy (found here) and her Easy Coconut Green Curry with Zucchini Noodles (found here ). Next time I plan on adding some shrimp for protein but it is perfectly delicious as it is.
Makes 4 Servings
Cook time approximately 30 minutes or less
Ingredients
- 2 Tbsp olive oil (or Ghee if you have it)
- Few cloves of garlic, minced (or a cube of frozen garlic, recipe here)
- 1 inch ginger, minced
- 1 ½ Tbsp Thai green curry paste
- 1 13.5 oz can of coconut milk
- 2 cups vegetable broth
- 1-2 medium zucchini, noodles trimmed
- 2 cups snap peas, tough stringy ends removed
- 4 oz shitake mushrooms, tough stems removed, sliced into 1/2″ strips
- 2 heads of baby bok choy, chopped
- 1 onion, diced
- handful of basil
- ½ tsp red pepper flakes
- 1 tsp salt
- pepper
Optional protein additions - sauteed shrimp, cooked chicken, sauteed ground beef, tofu
What To Do
Heat 1 tbsp olive oil (or ghee) in a dutch oven or big sauce pan, add onions, and cook for 5 minutes. Add shitakes and bok choy and continue to cook for another 5 minutes. Add the salt and a good amount of pepper to these while they cook.
While veggies saute-
Spiralize your zucchini and set aside.
In a separate skillet heat some olive oil and add garlic and ginger. Cook for a minute or until fragrant then add the curry paste.
Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet with the garlic for about 2 minutes.
Add all this coconut-ginger-garlic goodness to the pot with the veggies along with 2 cups of vegetable broth, zucchini noodles and snap peas. Bring to a boil then turn down heat and let simmer for 3 minutes.
Portion into bowls and garnish with basil.