Thai Chicken Zoodle Soup Recipe
User Reviews
4.9
Thai Chicken Zoodle Soup Recipe
Description
Thai Chicken Zoodle Soup Recipe starts by frying coconut oil with red curry paste, coriander, and turmeric to develop a spiced base. Chicken pieces simmer in chicken stock mixed with fish sauce, honey, and red onion, forming a flavorful broth that is enriched with creamy coconut milk. The spiralized zucchini, or zoodles, are added last and cooked briefly for a tender texture that complements the mellow soup.
The soup combines complex flavors from the curry and aromatics with the lightness of zucchini noodles instead of traditional pasta. The optional toppings like bean sprouts, fresh cilantro, and a squeeze of lime provide crunch, herbaceous notes, and acidity that brighten the dish just before serving.
This soup works well as a warming main course, delivering protein and vegetables in a comforting yet flavorful broth. It’s best served hot immediately after adding the zoodles.
Ingredients
- 1 tablespoon coconut oil
- 2-3 tablespoons red curry paste depending on how hot you like it
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 3 chicken breast cut into bite-sized pieces
- 2 cups chicken stock
- 3 tablespoons fish sauce Whole30 compliant, if needed
- 1 tablespoon honey omit for Whole30
- ½ red onion chopped
- 15 ounce coconut milk canned
- 3 large zucchini spiralized or cut into zoodles
- bean sprouts toppings, squeeze of lime juice
- cilantro
- lime
Instructions
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 492kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 1366mg | 57% |
| Potassium | 1426mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 1697IU | 34% |
| Vitamin C | 49mg | 54% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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