Ingredients

- 2 cans coconut milk

- 3 zucchini

- 3 red peppers

- 2 tablespoons red curry paste

- 4 cups chicken stock

- 2 tablespoons coconut oil

- salt and pepper to taste

- fish sauce (optional)

- onion (optional)

Chop the zucchini into half-moons and roughly dice the red peppers. Put aside. Heat 2 tablespoons coconut (or safflower) oil in a large saucepan.

Saute the red pepper and zucchini until soft.

Add the coconut milk and bring to a boil. Once it boils, turn the heat down to medium-low and add 2 heaping tablespoons red curry paste. Stir well.

Next, add the chicken stock and let the soup cook on low heat for 8 - 10 minutes.

Blend with an immersion blender. Add fish oil if you like.

Add salt and pepper to your taste. Enjoy! Serve warm.