Instructions

• Heat a large pot over medium-low heat and add 1 tablespoon coconut oil.
• Add 1/2 sweet onion (diced), 3 garlic cloves (minced), 1 red bell pepper (thinly sliced), 1/2 cup baby carrots (sliced into rounds), and 1/2 teaspoon freshly grated ginger. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Stir in 2 tablespoons red curry paste and cook, stirring and scraping the bottom of the pot occasionally, for 5 minutes.
• Pour in 1 1/2 cups low-sodium chicken stock and 1 (14-ounce) can full-fat or light coconut milk (your preference!). Add 1/3 cup sugar snap peas and 1 cup cooked and shredded chicken breast. Increase the heat to bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 5 minutes to heat the chicken and soften the snap peas.
• Taste the soup and add more salt and pepper if needed.
• Add the spiralized zucchini (use 1 or even 2 zucchini squash, spiralized, depending on how many you want). Stir the zoodles into the hot soup and cook uncovered just until warmed and slightly tender but still a bit crisp, about 1–2 minutes.
• Remove from heat and divide among bowls. Top each bowl with 3 tablespoons fresh chopped cilantro and 2 green onions (sliced). Serve immediately with lime wedges or halves for spritzing.
• If you plan to reheat leftovers, store zoodles separately and add only as much as you will eat to the hot soup when reheating to prevent them from becoming mushy.