In a large soup pot, add coconut oil, garlic, onion, red bell pepper. Cook until veggies are tender.
Add chicken bone broth, red curry paste, chicken, carrots, cauliflower rice, salt and pepper.
Bring to a simmer and let simmer for 10 minutes.
Spirilize the zucchini while the soup simmers. Place it in a colander, sprinkle with salt, and let sit so some of the water will drain out of the zucchini.
Add the coconut milk and zucchini and simmer for another 3 minutes.