Creamy Zucchini, Cilantro, and Coconut Soup
Ali Segersten (author) Jul 22, 2021
Main Dishes Lunch Thai Meal Prep Recipe Poultry Quick and Easy Recipe Soups and Stews Vegetable Dish
This soup is a great way to use up your summer garden zucchini! Use a good homemade chicken bone broth if you have it, otherwise water can be used instead. Sliced Thai chili peppers can be used as a garnish, or they can be simmered in the soup during a nightshade/pepper challenge for those of you on an Elimination Diet. The extra spice balances out the creamy coconut flavors perfectly.
Ingredients
1 tablespoons
extra virgin olive oil
1 medium
onions
chopped
4 cloves
garlic
roughly chopped
3 pounds
zucchini
chopped
(about 8 cups)
3 cups
chicken bone broth
1 cans
coconut milk
1 cups
cilantro
(packed)
1 teaspoons
sea salt
3 cups
cooked chicken
chopped
