1poundchicken breasts or thighs,thinly sliced against the grain
2tablespoonfish sauce(use Red Boat for sugar free)
¼cupchopped cilantro
2medium zucchini,spiralized
1limecut into 8 wedges
Instructions
In a large sauce pan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
Stir in the jalapeño, curry paste and garlic, and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk, whisking until fully combined.
Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Let simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.
Divide the zoodles among 8 soup bowls and ladle the soup over; 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 few days).