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Thai-Style Vegetable Zoodle Soup

Prep and Cook Time: 30 minutes
Serves: 4

1 Tbsp coconut oil
1 tsp toasted sesame seed oil
2-3 cloves garlic
1 Tbsp ginger, peeled and minced
1 stalk of lemongrass, crushed* (or 2 Tbsp lemongrass paste)
½ tsp Thai red chili paste (to taste) or ½ tsp dried crushed chili pepper
6 cups chicken bone broth
1 Tbsp fish sauce
2 Tbsp coconut aminos
1 lime, half the zest, then slice into wedges
1 handful of sliced shitake mushrooms
1 zucchini, spiralized and cut into serving size noodles
1 cup chopped broccoli
½ head napa cabbage sliced into thin ribbons
1 cup baby bok choy, thinly sliced
1 cup green peas
Salt and pepper to taste

*can substitute the zest of half a lemon for lemongrass

1 carrot, grated
¼ cup chopped cilantro

Optional additions:  1 cup halved cherry tomatoes
½ cup full fat coconut milk


  • In large soup pot, heat the oil over medium-high heat. Add the garlic, ginger, lemongrass, and chili paste and sauté for 30 seconds, until fragrant.
  • Add the chicken bone broth (or stock), fish sauce, coconut aminos, bring to a boil. Remove the lemon grass stalk.
  • Add the lime zest, mushrooms, and vegetables (including tomatoes) and cook for about 7 minutes, until tender.
  • Season to taste with salt and pepper. (add the coconut milk if desired, and stir to mix)
  • Top the bowls of soup with chopped cilantro and grated carrot, and serve with a lime wedge.

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