Lemongrass Coconut Curry Soup With Zucchini Noodles

• 1 tablespoon coconut oil
• 1 stalk lemongrass, diced
• 1 tablespoon Thai green curry paste
• 1 clove garlic, finely chopped
• 1/2 teaspoon minced fresh ginger
• 1/8 teaspoon red pepper flakes
• 2 cups vegetable broth
• 1/2 cup water
• 2 medium zucchini, cut with a spiralizer
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 cup baby bok choy, chopped
• 1/3 cup scallions, diced
• 1 lime, juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cilantro, chopped

1. Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

coconut oil, stalk lemongrass, green curry, clove garlic, fresh ginger, red pepper, vegetable broth, water, zucchini, mushrooms, snow peas, baby bok choy, scallions, lime, kosher salt, ground black pepper, cilantro

Taken from www.allrecipes.com/recipe/265678/lemongrass-coconut-curry-soup-with-zucchini-noodles/ (may not work)