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Thai Red Curry Chicken Zoodle Soup

Samantha Buckner
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Chicken breast, thin

8 oz

Baby bella mushrooms

1 tbsp

Basil, lightly dried

1

Basil or cilantro

2

Carrots, medium

1 tbsp

Cilantro, lightly dried

1/2 tbsp

Garlic

1 tbsp

Ginger, lightly dried

1/4 cup

Green onions

1

Green onions

1

Lime, Zest of

2

Limes

1

Onion, medium

1

Peanuts

1

Red bell pepper

1 14.5 ounce can

Tomatoes, fire-roasted

3

Zucchini, medium

5 cups

Chicken stock, unsalted

1 14 ounce can

Coconut milk, full-fat

1

jar Red curry paste

2 tbsp

Soy sauce, low-sodium

1/4 tsp

Black pepper

1

Red pepper flakes

1 tsp

Salt

1

Salt and pepper, seasoned

2 tbsp

Olive oil