Easy Thai Mushroom Zoodle Soup

Ingredients

• 3 tbsp dairy-free butter or coconut oil
• 2 tbsp garlic
• 1 onion, diced
• 150g mushrooms, sliced
• 1 tsp fresh ginger, grated
• 1 jar Thai Kitchen red curry paste
• 400g tin full-fat coconut milk
• 120ml (1/2 cup) Califia Farms Unsweetened Almondmilk
• 480ml (2 cups) vegetable stock
• 2-3 small/medium-sized courgettes, spiralized

Toppings

• avocado
• fresh lime
• coriander

Method

1. In large saucepan melt butter/oil, then add garlic and cook on medium-high heat until garlic becomes fragrant, about 1 minute, stirring constantly. Add onion and mushrooms, then continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
2. Add curry paste and stir to combine, then add coconut milk, almond milk and vegetable stock. Stir and let simmer approx. 20 minutes.
3. Place your zoodles in a bowl and pour hot soup on top. Let sit about 3 minutes or so and the courgette noodles will cook just a bit.
4. Serve with fresh avocado, a squeeze of lime juice and some fresh coriander.

Recipe and Images Courtesy of Califia Farms