Green Curry Zoodle Soup with Halibut


If you don't have a spiralizer, you can buy zoodles in the produce department at Whole Foods.

Green Curry Zoodle Soup with Halibut


This warm, bright curry soup also works served over cauliflower rice, if you prefer it to zoodles.

Serves 2

½ batch of Green Curry Paste

2 tablespoons coconut oil

½ can coconut milk

2 cups vegetable stock

⅓ pound of halibut, skin removed, cut into 2-inch cubes

1 zucchini, spiralized

To garnish:
Lime, cilantro, basil, and mint

1. In a heavy bottom pot heat the coconut oil over medium high heat. Then add the curry mixture, stir and simmer until very fragrant about 2 minutes. Then add the coconut milk and veggie stock, bring to a simmer. Add the fish, cover and cook for about 5 minutes, or until the fish is cooked through.

2. To serve, place the zoodles in your bowl and ladle the fish curry over the top. Garnish with fresh herbs and a squeeze of lime juice.

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