Tom Kha Soup with Zucchini Noodles | FOOD MATTERS®

Ingredients

• 2 stalks lemongrass
• 1 tablespoon coconut oil, for cooking
• 1 yellow (brown) onion, diced
• 2 cloves garlic, minced
• 2-inch piece ginger, peeled and thinly sliced
• 1 long red chili, deseeded and thinly sliced
• ½ cup vegetable stock
• 1 x 14 fl oz (400mL) can coconut cream
• 1 cup white mushrooms, sliced
• 1 tomato, cubed
• Juice of 1 lime
• 1 tablespoon tamari
• ½ tablespoon maple syrup
• 2 medium zucchini, spiralized
• ¼ lime
• ½ bunch cilantro (coriander)