Paleo Thai Chicken Zoodle Soup

Health Highlights

Ingredients

1 tbsp	Butter, unsalted
1/2 onion(s)	Sweet onion (chopped)
1 medium pepper(s)	Jalapeno pepper (chopped)
1 1/2 tbsp	Green curry paste
2 clove(s)	Garlic (minced)
6 cup	Bone broth, Organic (chicken based)
1 can(s) (15oz)	Coconut milk, sweetened (full fat)
1 medium pepper(s)	Red bell pepper (thinly sliced)
454 gm	Chicken thighs, boneless, skinless (thinly sliced against the grain)
2 tbsp	Fish sauce ('Red Boat' brand is good for paleo)
1/2 cup	Cilantro (coriander) (chopped; or parsley)
2 medium	Zucchini (spiralized)
1 fruit	Lime (cut into 8 wedges)

In a large sauce pan, heat butter over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer with the lid on until chicken is cooked through, about 5 minutes. Stir in cilantro.
To serve, ladle soup over the zoodles. The heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
Serve each with a squeeze of lime.

Calories 233

Calories from fat 70

Calories from saturated fat 33

Total Fat 7.8 g

Saturated Fat 3.7 g

Trans Fat 0.1 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 1.7 g

Cholesterol 77 mg

Sodium 1095 mg

Potassium 489 mg

Total Carbohydrate 15.1 g

Dietary Fiber 1.8 g

Sugars 7.4 g

Protein 26.6 g