Coconut Curry Zucchini Noodle Soup
Coconut Curry Zucchini Noodle Soup
A gut-soothing, anti-inflammatory soup made with zucchini noodles, coconut milk, and gentle curry spices — perfect for Candida diets and cozy weeknight dinners.
Servings: 2
Ingredients
- 1 tablespoon coconut oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon mild curry powder sugar-free
- ½ teaspoon ground cumin
- 400ml 1 can full-fat coconut milk
- 1 ½ cups low-FODMAP vegetable broth or water
- 1 medium zucchini spiralized
- 1 small carrot julienned or spiralized
- 1 handful baby spinach
- Juice of ½ lime
- Salt to taste
- Fresh coriander or Thai basil to serve
- pinch of chili flakes or a slice of red chili for heat optional
Step-by-Step Instructions
- In a medium saucepan, heat the coconut oil over medium heat.
- Mix in the chopped onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Mix in the turmeric, curry powder, and cumin. Cook for another minute to bloom the spices.
- Mix in the coconut milk and broth. Bring to a gentle simmer.
- Add the carrot and cook for 5 minutes. Then mix in the zucchini noodles and spinach and simmer for another 3–4 minutes until just tender.
- Mix in the lime juice and salt to taste. Ladle into bowls and top with herbs and optional chili.
Notes & Tips
- You can use pre-spiralized zucchini for ease.
- For extra protein, add poached chicken or a spoonful of hemp seeds before serving.
- Avoid overcooking the zucchini noodles — they soften quickly.
- If you're sensitive to onion or garlic, swap them for the green part of spring onion or use garlic-infused oil.
- This soup pairs well with the Yeastrix Candida Cleanse as it includes anti-fungal and anti-inflammatory herbs like turmeric and ginger.