Description
A tropical, low‑carb soup that mixes silky coconut milk with zesty lime, fragrant garlic, and tender zucchini noodles. It’s quick, creamy, and delivers a burst of sunshine in every bowl.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 medium zucchini (spiralized)
- 2 tsp coconut oil
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tsp red chili flakes
- Juice of 1 lime
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper to taste
Instructions
- Heat oil and sauté garlic, ginger, and chili flakes until fragrant
- Add broth and coconut milk; bring to a gentle simmer
- Stir in zucchini noodles; cook 2‑3 minutes until tender
- Add lime juice, season with salt and pepper
- Garnish with cilantro and a dash of coconut oil
- Serve hot
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Tropical