Thai Red Curry Chicken Zoodle Soup | GF/DF/SF | Umami

Ingredients

• 2 tbsp. avocado or olive oil
• 2 large shallots, diced
• 1 red bell pepper, sliced thin
• 2 cloves garlic, minced
• 1 tsp. grated ginger
• 1-3 thai chies, sliced thinly
• 2 tbsp. red curry paste
• 2 (13oz) cans unsweetened full-fat coconut milk
• 4 cups chicken broth
• 2 stalks of lemongrass, split in half lengthwise
• salt and pepper, to taste
• 4 oz. shiitake mushrooms, sliced
• 2 baby bok choy, cut into 2 inch chunks
• 4 boneless, skinless chicken breasts
• 2 tsp. fish sauce
• 1 tbsp. coconut aminos
• 1 lime, cut into wedges (for serving)
• 1/2 cup cilantro leaves removed from stem, plus more for serving
• 2 large zucchini, spiralized