SERVES 4

PREP TIME: 10 minutes

COOK TIME: 20 minutes

This soup is everything on a cold day when all you want is a warm, comforting lunch. I make multiple batches in one day and freeze individual servings for quick and easy lunches throughout the week. Don’t worry, the zucchini noodles and toppings will make it through the freezer and back!

¼ cup (55 g) coconut oil, or ¼ cup (60 ml) avocado oil

2 cloves garlic, minced

1 (2-in/5-cm) piece fresh ginger root, peeled and minced

1 pound (455 g) boneless, skinless chicken thighs, cut into small cubes

2 cups (475 ml) chicken bone broth

1 cup (240 ml) full-fat coconut milk

⅓ cup (80 g) red curry paste

1 teaspoon finely ground sea salt

FOR SERVING:

2 medium zucchinis, spiral sliced

3 green onions, sliced

¼ cup (15 g) fresh cilantro leaves, chopped

  1. Heat the oil in a large saucepan over medium-low heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.
  2. Add the chicken thighs, broth, coconut milk, curry paste, and salt. Stir to combine, cover, and bring to a light simmer over medium-high heat. Once simmering, reduce the heat and continue to simmer for 15 minutes, until the flavors meld.
  3. Divide the spiral-sliced zucchinis among 4 bowls and top with the curry soup. Sprinkle with the green onions and cilantro before serving.

PRESSURE COOK IT: For Step 1, use the sauté mode to cook the garlic and ginger until fragrant. Then add the rest of the soup ingredients, seal the lid, and either set to the soup mode or cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then pick up with Step 3.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Transfer a single serving to a microwave-safe bowl, cover, and microwave for 2 minutes; or place in a saucepan and reheat over low heat for 5 minutes.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it AIP:

Omit the red curry paste.

Per 1¼-cup/300-ml serving, made with coconut oil:

calories: 567 | calories from fat: 363 | total fat: 40.3 g | saturated fat: 27.2 g | cholesterol: 101 mg

sodium: 168 mg | carbs: 11.3 g | dietary fiber: 1.5 g | net carbs: 9.8 g | sugars: 3 g | protein: 40 g

FAT : 64%
CARBS : 8%
PROTEIN : 28%