Coconut Curry Zoodle Soup 

If you’re looking for an easy, low-carb dish, this Coconut Curry Zoodle Soup is the move. Instead of using the conventional noodles in most curry dishes, in this recipe we will be using zucchini! The Kelapo coconut oil gives the coconut curry the extra umph of coconut flavor it needs. As the protein in this recipe, I decided to use shredded rotisserie chicken; however, you can add whatever protein you’d like. This dish is perfect for cold winter months! You’ll want to grab a bowl and curl up with blanket! 

Coconut Zooble Curry with Kelapo Coconut Oil



  • Kelapo Coconut Oil (1 tablespoon) 
  • Steamed, thinly sliced small Red Bell Pepper 
  • ½ small, thinly sliced Red Onion 
  • thinly sliced, mushrooms (8 oz) 
  • Red Curry Pastes (3-4 tablespoons) 
  • Coconut Milk (2 cans) 
  • Low-sodium Chicken Broth (3 cups) 
  • Kosher Salt (2 teaspoons) 
  • Spiralized Zucchini (1 lb) 
  • Shredded Chicken (1 cup) 
  • Lemon Juice (2 tablespoons) 
  • Chopped Cilantro (¾ cups) 


  1. Using a large pan, over medium heat, heat up 1 tablespoon of Kelapo coconut oil. Next, add to the pan your thinly sliced bell pepper and onion; cook for about 3 minutes and stir occasionally. Then, add in 8 oz of sliced mushrooms and 3 to 4 tablespoons of red curry paste to the pan, cook for about 1 minute. 
  2. Add 2 cans of coconut milk, 3 cups of chicken broth, and 2 teaspoons of kosher salt to the pan. Bring to a boil, add the spiraled zucchini, 2 tablespoons of lemon juice, and 1 cup of shredded chicken; let simmer for about 2 minutes 
  3. Lastly, top your dish off with some chopped cilantro and enjoy! 


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