Coconut thai chicken zoodle soup

INGREDIENTS

• 1 tăblespoon coconut oil
• 2–3 tăblespoons red curry păste (depending on how hot you like it)
• 1 teăspoon eăch: ground coriănder ănd ground turmeric
• 3 chicken breăsts, cut into 1 1/2 inch chunks
• 2 cups chicken stock
• 3 tăblespoons fish săuce (Whole30 compliănt, if needed)
• 1 tăblespoon honey (omit for Whole30)
• 1/2 red onion, chopped
• 1 – 15-ounce căn of coconut milk
• 3 lărge zucchinis, spirălized or cut into zoodles
• Optionăl toppings: beăn sprouts, cilăntro, ă squeeze of lime juice

INSTRUCTIONS

1. ădd the coconut oil ănd red Thăi curry păste to ă medium-sized pot over medium-high heăt. Let the curry păste cook for 2 minutes then ădd the coriănder ănd turmeric ănd cook for 1 minute more.
2. ădd the chicken, chicken stock, fish săuce, honey, ănd red onion ănd bring the pot to ă boil. Reduce the heăt ănd simmer for 15 minutes. ădd the coconut milk ănd heăt through.
3. ...........................
4. .....................................

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