Thai coconut soup with zucchini noodles — Guac
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Macros (per serving)

Fat

58%

(18 g)

Protein

9%

(7 g)

Carbs

33%

(24 g)

21 g Net,

3 g Fiber

286 Calories (per serving)

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Soups

Fast Recipes

Thai coconut soup with zucchini noodles

By Meal.com

Ingredients

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Onion (fijngesneden)

1 piece

Coconut oil

1 Tbsp

Garlic (pressed)

3 cloves

Thai green curry blend

2 Tbsp

Coconut milk

400 ml

Dried turmeric

1 tsp

Coconut aminos

3 Tbsp

vegetable broth

1 l

Leek

1 piece

Brown mushrooms

300 g

Zucchini

2 pieces

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

10 min

1

Heat some coconut oil in a stockpot.

2

Fry the onion gently in this. When it is almost soft, add the garlic and fry briefly.

3

Then add the curry powder, turmeric, coconut aminos, coconut milk and vegetable stock. Bring to the boil gently and let it simmer for a while.

4

Add the leek and chestnut mushrooms and cook gently for 5 minutes, until the leek is soft.

5

Make zoodles from the courgettes with a spiralizer.

6

Divide the soup into 4 bowls and put a hand of zucchini noodles in each bowl.

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Details

Diet

Paleo, Keto, Vegetarian, Vegan, Sirtfood

Course

Lunch

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