This soup is ready in just a few minutes with tons of flavor! Makes 2 servings.
2 medium zucchini, spiralized
2-3 tablespoons thai red curry paste (we used 3 to give it more flavor)
2-3 fresh garlic cloves, minced (we used 3)
14 ounces coconut milk
2 cups vegetable stock
8 ounces large shrimp, wild
a small bunch of cilantro
fresh lime wedges
1 red chili (optional)
1. Over medium heat, add 1 tablespoon olive oil, garlic, and shrimp. Cook the shrimp for about 3-4 minutes until pink on all sides. Season with sea salt and pepper. Set aside.
2. In same pan, add red curry paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and vegetable stock, stir and simmer for 2 minutes. Add shrimp and heat through.
3. Place the raw zucchini noodles in two separate bowls, pour hot soup over, and top with cilantro and lime! Serve hot!
Original recipe cred cleanfoodcrush.