Dive into a bowl of vibrant flavors with our irresistible Green Curry Zoodle Soup with Halibut! This Thai-inspired dish is not only a feast for the senses but also a healthy, gluten-free option that will leave you craving more. Imagine slurping up tender zucchini noodles enveloped in a creamy coconut broth, perfectly complemented by succulent chunks of halibut and the aromatic kick of green curry. Whether you're looking for a quick weeknight dinner or a show-stopping dish to impress your guests, this recipe is your ticket to culinary bliss. Ready to tantalize your taste buds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 medium zucchinis, spiralized
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon green curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 pound halibut, cut into chunks
- 1 red bell pepper, sliced
- Fresh cilantro, for garnish
Instructions
- Prepare your ingredients by spiralizing the zucchinis into thin noodle-like strands using a spiralizer. Set aside.
- Heat coconut oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and green curry paste to the pot. Stir and cook for 1-2 minutes until the fragrance becomes aromatic, allowing the curry paste to release its flavors.
- Pour in vegetable broth and coconut milk, stirring to combine and create a smooth, creamy base. Bring the mixture to a gentle simmer.
- Add sliced red bell peppers to the broth and cook for 2-3 minutes until they begin to soften slightly.
- Gently add halibut chunks to the simmering soup. Cook for 4-5 minutes or until the fish is opaque and flakes easily with a fork.
- In the last 2 minutes of cooking, add the spiralized zucchini noodles. They will cook quickly and retain a slight crispness.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into serving bowls, ensuring an even distribution of fish, vegetables, and zoodles.
- Garnish with fresh chopped cilantro leaves and serve immediately while hot.
Tips
- Perfectly Spiralized Zoodles: For the best texture, choose medium zucchinis that are firm and fresh. Spiralizing them just before cooking helps maintain their crunch.
- Customize Your Curry: Feel free to adjust the amount of green curry paste to match your spice tolerance. Start with a smaller amount and add more if you like it spicier!
- Fresh Ingredients: Use fresh garlic and onion for the best flavor. If you can find fresh cilantro, it adds a lovely brightness to the dish when garnished.
- Halibut Alternatives: If halibut isn't available, you can substitute it with other white fish like cod or tilapia, or even shrimp for a different twist.
- Simmering Secrets: Allow the broth to simmer gently to enhance the flavors. Avoid boiling it too vigorously, as this can make the fish tough.
- Make Ahead: You can prepare the soup base in advance and add the zoodles and fish just before serving to keep everything fresh and vibrant.
- Serving Suggestions: Pair this soup with a side of jasmine rice or crusty bread to soak up the delicious broth.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 19g
Saturated Fat: 14g
Cholesterol: 55mg
