2cupsspiralized zucchini If using frozen, defrost first
Toppings: optional
thin sliced jalapeño
diced avocado
rough chopped cilantro
Instructions
I a large soup pot, add your olive oil and onions. Sauté for about 5 minutes, then add ginger and garlic. Stirring for 1-2 minutes until fragrant. Add in chicken broth and red curry paste and stir until it's combined.Add in the bell peppers and celery, bring to a boil, then turn down to a simmer for 20 minutes. Add chicken and zoodles, cook for 5 minutes till all veggies are warmed and incorporated.Add in the lime juice, stir. Add in the coconut milk and stir until fully incorporated.Serve and Enjoy! *Top bowls with roughly chopped cilantro, thin sliced jalapeño and diced avocado.