4.9 from 129 votes
Thai Chicken Zoodle Soup Recipe
Get ready to dive into a bowl of pure flavor with our Thai chicken zoodle soup! Aromatic spices, juicy chicken, and fresh zucchini noodles simmer away in an incredible, perfectly balanced broth made with red Thai curry paste and creamy coconut milk. Add some tang with lime and cilantro, and you've got an irresistible bowl of goodness. Oh, and it takes just 20 minutes, start to finish!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 492 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 1 tablespoon coconut oil
- 2-3 tablespoons red curry paste depending on how hot you like it
- 1 teaspoon EACH: ground coriander and ground turmeric
- 3 chicken breasts 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 can of coconut milk
- 3 large zucchinis spiralized or cut into zoodles
- Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
1366mg
(57%)
Potassium
1426mg
(41%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
1697IU
(34%)
Vitamin C
49mg
(54%)
Calcium
84mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492
% 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.