Looking for an easy keto weekday dinner that can be made vegan, pescatarian or with meat? This delicious keto zucchini noodles with tomato coconut broth recipe is easily made with ingredients that easy to get, even during a pandemic. Adapt it however you like by choosing your favourite cooked protein.
Keto Zucchini Noodles with Tomato Coconut Broth Recipe
Ingredients:
- 1 lb zucchini, spiralized
- 1 tablespoons avocado oil
- ⅓ cup yellow onions, diced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ teaspoon ground coriander
- ½ teaspoon fine sea salt
- 4 cups vegetable broth (*Or swap in bone broth if not vegetarian.)
- 1 tablespoon nut and seed butter (or any nut butter)
- 3 tablespoons coconut cream
- 2 tablespoons lime juice, freshly squeezed
- 7oz keto miso-glazed tofu, cooked shrimp, peeled and de-veined, chopped cooked chicken
Topping Ingredients:
- Fresh cilantro, chopped
- Green onions, sliced
- crushed red pepper flakes
- Roast cashews, chopped
Directions:
Heat the avocado oil in a large pot. Add the onions and salt and cook for about 3 minutes over medium-high heat, until the onions soften. Add the ginger and garlic and cook for 30 seconds to 1 minute. Add the tomato paste and coriander and cook for another 2-3 minutes.
Add broth, cover the pot with a lid, and bring the broth to boil. Whisk in the coconut cream. Season with salt to taste. Turn off the heat and add the zucchini noodles and your choice of cooked protein. The heat from the broth should soften the zucchini noodles in a few minutes.
Spoon into bowls and serve with your choice of garnishes.
Did you make this keto zucchini noodles with tomato coconut broth recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
