Chicken Curry Zoodle Soup
with mushrooms and cabbage

Name: Chicken Curry Zoodle Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless & skinless, sliced; 1 Tbsp + 2 Tbsp Fish sauce; 3 cloves Garlic, sliced; 1 bulb Shallots, sliced; 10 oz Coleslaw mix or cabbage, sliced; 1/2 lb Mushrooms, brown or shiitake, sliced; 3/4 lb Zucchini, spiralized or peeled; 1 Tbsp Oil, cooking; 1 to 2 Tbsp Curry paste, red; 1 1/3 cups Coconut milk; 3 cups Chicken stock; 1/4 tsp Stevia; 8 stems Cilantro, leaves of; 1/2 Limes, sliced into wedges

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Curry paste is one of our pantry essentials. With just a few more ingredients, you have a hearty comforting dish that tastes restaurant-worthy.
Smarts: This week we use coconut milk in Monday's mashed butternut squash, this soup, and Thursday's smoothie to make sure we don't waste anything.

Ingredients

Metric

Servings:

Chicken Curry Zoodle Soup:

Chicken breasts, boneless & skinless - 1 lb , sliced
Fish sauce - 1 Tbsp + 2 Tbsp
Garlic - 3 cloves , sliced
Shallots - 1 bulb , sliced
Coleslaw mix or cabbage - 10 oz , sliced
Mushrooms, brown or shiitake - 1/2 lb , sliced
Zucchini - 3/4 lb , spiralized or peeled
Oil, cooking - 1 Tbsp
Curry paste, red - 1 to 2 Tbsp
Coconut milk - 1 1/3 cups
Chicken stock - 3 cups
Stevia - 1/4 tsp
Cilantro - 8 stems , leaves of
Limes - 1/2 , sliced into wedges

Prep

Chicken - Slice into strips. Season with first part of fish sauce and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Shallots / Cabbage (if not pre-sliced) / Mushrooms - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
‘Cook’ zucchini noodles - For spiralized noodles, place a microwave-safe colander into a large bowl (or really, just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until it reaches a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. For peeled zucchini, place into a colander and sprinkle with salt. The salt will soften the noodles.

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Make

Heat a wok over medium-high heat. Add cooking oil and then garlic and shallots to heated oil. Saute for ~1 minute, until fragrant.
Next add chicken and saute until golden, 2 to 3 minutes.
Fold in cabbage and mushrooms and saute for another 2 to 3 minutes.
Add curry paste, coconut milk, chicken stock, second part of fish sauce, and Stevia to wok. Bring to a boil and then simmer for 4 to 6 minutes.
While soup is cooking, pick off cilantro leaves and slice limes into wedges.
Taste and season with more fish sauce if it’s not savory enough or curry paste if it’s not fragrant enough.
Divide zucchini noodles into bowls. Ladle soup over veggie noodles and serve with cilantro and lime wedges.

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