Lemongrass-Coconut-Curry-Soup-with-Zucchini-Noodles

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 stalk lemongrass, minced
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon red pepper flakes
• 1 can (14 ounces) coconut milk
• 2 cups vegetable stock
• 1 tablespoon fish sauce (optional)
• 2 zucchinis, spiralized
• 1/2 cup fresh cilantro, chopped
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the ginger, lemongrass, curry powder, cumin, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 1 minute.
4. Add the coconut milk, vegetable stock, and fish sauce (if using) and bring to a boil.
5. Reduce the heat to medium-low and simmer for 15 minutes.
6. Add the spiralized zucchini noodles and cook until just softened, about 5 minutes.
7. Stir in the cilantro and season with salt and pepper, to taste.
8. Serve hot.

Interesting Facts

• Lemongrass is a fragrant herb with a citrus-like flavor that’s often used in Asian cuisine.
• Coconut milk adds a creamy richness to the soup without the need for heavy cream.
• Zucchini noodles are a delicious and healthy alternative to regular pasta.