Recipe

(This makes 2 servings.)

1/4 red onion, thinly sliced

2 green onions, thinly sliced (for garnish)

2 large garlic cloves, minced

2 inch piece fresh ginger, peeled and grated

2 tbsp gochujang

2 tbsp fish sauce

2 tsp sugar substitute of your choice to taste (I used the Besti granulated monkfruit sweetener. This didn’t make it taste weird at all but feel free to omit.)

2 cups chicken bone broth

1 can coconut milk

2 tilapia filets

2 zucchinis, spiralized

Coconut oil for sautéing

Chilli oil and/or lime wedges, to serve (optional)

Directions

-Sauté the onions, garlic, ginger over medium heat in coconut oil until fragrant, 2-3 minutes.

-Add in gochujang, fish sauce, sugar substitute, chicken bone broth, and coconut milk. Stir to combine, then bring to a simmer over medium-high heat. Cover, reduce the heat to low/medium-low, and let it simmer for 10 minutes.

-Add the tilapia fillets to the broth, then cover and cook on low/medium-low until the fish is just cooked through, 3 to 5 minutes depending on thickness.

-Divide the zucchini noodles evenly between bowls.

-Carefully remove the fish from the broth and place over the zucchini noodles.

-Pour the hot broth over the noodles and fish and top with green onions. Finish with chilli oil if desired and serve with a lime wedge. Enjoy!