Shrimp and Zoodle Red Curry Bowl

INGREDIENTS

1" ginger, peeled and grated
2 garlic cloves, minced
1 scallion, chopped (reserve green part for garnish)
2" lemongrass stalk, crushed
olive oil as needed
1 red pepper, julienne (thinly sliced)
2 large carrots, julienne (thinly sliced)
2 cups zucchini noodles (about 4-6 zucchinis)
2 tablespoons red curry paste
2 14 oz. cans coconut milk, low fat (see notes)
1 lb. shrimp, peeled
1 lime
salt and pepper to taste.
optional garnish: cilantro, jalapeno

INSTRUCTIONS

Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, white part of the scallion, and crushed lemongrass stalk. Cook 1-2 minutes until fragrant.

Add the carrot, red pepper, and zucchini and cook 2 more minutes until tender. Add the red curry paste, stir to combine, and let it cook for one minute. Stir frequently to prevent the paste from burning.

Add the coconut milk and stir to combine. If it's too thick, add 1/4 cup of water or stock until desired consistency achieved. Bring to a simmer.

Season the shrimp with salt and pepper, then transfer to the soup. Cook 5-7 minutes until fully cooked through.

Remove lemongrass stalk and squeeze in the juice of half a lime.

Taste and adjust seasonings as needed. Garnish with green scallion, cilantro, and jalapeno slices if desired.