10-Minute Thai Red Curry Soup
Serves: 2 servings
  • 1 Tbs. coconut oil
  • 2 big handfuls of shiitake mushrooms, sliced
  • 1 bell pepper, diced
  • 1¼ cups broth of choice
  • ⅔ cup full-fat coconut milk, recommended brand available here
  • 1 Tbs. red curry paste, available here
  • 1½ tsp. Tamari sauce or coconut aminos, plus more to taste, available here
  • 2 zucchini, cut into noodles with a veggie spiralizer
  • 2 big handfuls of spinach
  1. In a saucepan, heat the coconut oil over medium-high heat. Add the mushrooms and bell pepper. Cook until softened, about 3 minutes.
  2. Add the broth, coconut milk, curry paste, and tamari sauce. Simmer until the veggies are softened but not mushy, about 3 minutes. Add the zucchini noodles and cook for about a minute. Stir in the spinach just before serving.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/thai-red-curry-soup/