I’m going to keep this intro short and sweet because this recipe is AMAZING and I don’t want to waste time getting into it.
But know this: not only is it tasty, but it’s also perfect for meal prep. Just fill up a few mason jars ahead of time, store them in the fridge, and heat when it’s time to eat.
That said, I do recommend making 1-2 single batches first in order to find your perfect “soupiness” level (as well as spiciness).
Makes 1 serving.
Ingredients:
2 Tbsp chicken broth
1-2 tsp red curry paste (to taste)
2 Tbsp coconut milk (from a can)
1 cup (100 g) frozen stir-fry veggies
3 oz (85 g) cooked chicken breast, diced or sliced
¾ cup (90 g) spiralized zucchini noodles
(Optional) Extra chicken broth or water, as needed
Directions:
Mix together the broth, curry paste, and coconut milk in a large soup bowl. Add the veggies, chicken, and zucchini noodles and place in the microwave for 1 minute. Stir, and add more water (or chicken broth) if needed to reach your desired level of “soupiness.”
Return to the microwave to cook for 2-3 minutes (until steaming hot). Let stand for 1-2 minutes, stir, and eat!
Of course, you can make this on the stove if you want, instead!
SO GOOD.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Stockphoto24 from Getty Images