Easy Thai Mushroom Zoodle Soup
Easy Thai Mushroom Zoodle Soup - a simple and delicious, plant-based soup! (Whole30, Dairy-Free)
Ingredients
- 3-4 tablespoons ghee vegan butter or coconut oil work too
- 2 tablespoons garlic
- 1 pint baby Bella mushrooms sliced
- ½ cup yellow onion diced
- 1 teaspoon fresh ginger grated
- 1 jar Thai Kitchen red curry paste
- 2 cups vegetable broth
- 15 ounces full fat coconut milk blend
- ½ cup unsweetened almond milk
- 2-3 small/medium sized zucchinis spiralized
Topping Suggestions:
- avocado diced
- lime wedges
- fresh cilantro
Instructions
- Sauté: In large saucepan, melt 3-4 tablespoons ghee. Add 2 tablespoons garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add mushrooms, onion and 1 teaspoon fresh ginger. Continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
- Simmer: Add 1 jar Thai Kitchen red curry paste and stir to combine. Add 2 cups vegetable broth, 15 ounces full fat coconut milk and ½ cup unsweetened almond milk. Stir and let simmer approx. 20 minutes.
- Pour Over Zoodles: Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the zucchini noodles will cook just a bit.
- Serve: Enjoy with fresh avocado, a squeeze of lime juice and some fresh cilantro!
Notes
- Of course if you want to add in a protein (tofu, chicken, seafood), feel free! Make the recipe your own!
Nutrition
Calories: 250kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 361mg | Potassium: 711mg | Fiber: 1g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 3mg
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