Lemongrass Coconut Curry Soup with Zucchini Noodles


This is a perfect soup to add leftover chicken!

Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
2 servings


  • 1 tablespoon coconut oil

  • 1 stalk lemongrass, diced

  • 1 tablespoon Thai green curry paste

  • 1 clove garlic, finely chopped

  • ½ teaspoon minced fresh ginger

  • teaspoon red pepper flakes

  • 2 cups vegetable broth

  • ½ cup water

  • 2 medium zucchini, cut with a spiralizer

  • 1 cup sliced mushrooms

  • 1 cup snow peas

  • 1 cup baby bok choy, chopped

  • cup scallions, diced

  • 1 lime, juiced

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • ½ 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.

Nutrition Facts (per serving)

194 Calories
13g Fat
28g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 194
% Daily Value *
Total Fat 13g 16%
Saturated Fat 6g 32%
Sodium 1622mg 71%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 11g
Vitamin C 97mg 483%
Calcium 153mg 12%
Iron 4mg 24%
Potassium 1084mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love