Name: Thai Chicken Zoodle Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1/2 sweet onion, diced; 3 garlic cloves, minced; 1 red bell pepper, thinly sliced; 1/2 cup baby carrots, sliced into rounds; 1/2 teaspoon freshly grated ginger; 1/3 cup sugar snap peas; 1 or 2 zucchini squash, spiralized (zoodles); 3 tablespoons fresh chopped cilantro; 2 green onions, sliced; Lime wedges or halves for spritzing; 1 cup cooked and shredded chicken breast; 1 tablespoon coconut oil; 1 14-ounce can full-fat or light coconut milk; 1 1/2 cups low-sodium chicken stock; 2 tablespoons red curry paste; Salt and pepper, to taste

Jump to Recipe

If you are craving something bright, flavorful, and wonderfully comforting, you will absolutely fall in love with this Thai Chicken Zoodle Soup. It brings together the zing of fresh ginger, the creaminess of coconut milk, and the gentle heat of red curry paste, all swirled into a beautiful broth that’s lightened up with spiralized zucchini noodles — or “zoodles.” This dish is a delightful way to enjoy the taste of Thai cuisine in a nourishing bowl that’s both satisfying and packed with fresh veggies. Whether you’re cozying up on a chilly evening or looking for a nutritious weeknight supper, Thai Chicken Zoodle Soup is the perfect soul-warming treat to savor.

Thai Chicken Zoodle Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of simple yet essential ingredients that create layers of flavor, texture, and color. Each element plays an important role, from the richness of coconut oil to the freshness of cilantro, ensuring you get an authentic taste and a visually vibrant bowl of Thai Chicken Zoodle Soup.

1 tablespoon coconut oil: Adds a subtle tropical aroma and helps sauté the vegetables to perfection.
1/2 sweet onion (diced): Offers a mild sweetness that balances the spice from the curry paste.
3 garlic cloves (minced): Infuses the soup with a fragrant depth that wakes up the palate.
1 red bell pepper (thinly sliced): Brings a vibrant splash of color and a touch of natural sweetness.
1/2 cup baby carrots (sliced into rounds): Adds crunch and a subtle earthiness to the mix.
1/2 teaspoon freshly grated ginger: Provides a warm, zesty kick essential to Thai-inspired dishes.
2 tablespoons red curry paste: The soul of the soup, delivering a rich, spicy complexity.
1/3 cup sugar snap peas: Contributes a crisp texture and fresh green flavor.
1 1/2 cups low-sodium chicken stock: Forms the savory base that ties all flavors together.
1 14-ounce can full-fat or light coconut milk: Gives the broth a creamy texture and gentle sweetness.
1 cup cooked and shredded chicken breast: Adds hearty protein for a nourishing meal.
1 or 2 zucchini squash, spiralized: The star of the show, replacing noodles with refreshing, low-carb zoodles.
3 tablespoons fresh chopped cilantro: Gives a burst of bright herbal freshness.
2 green onions (sliced): Provides a mild oniony crunch as a finishing touch.
Lime wedges or halves: Perfect for spritzing at the end, adding a lively citrus zing.

How to Make Thai Chicken Zoodle Soup

Step 1: Sauté the Aromatics and Vegetables

Start by heating your pot over medium-low heat and melting that luscious coconut oil. Toss in the diced onion, minced garlic, sliced red bell pepper, baby carrots, and freshly grated ginger. A pinch of salt and pepper helps season the mix as you gently cook until everything softens just enough to release their flavors, about five minutes. Stir in the red curry paste next and let it toast lightly in the pot for another five minutes while you keep scraping the bottom to prevent any sticking — this step really deepens the flavor and makes the soup sing.

Step 2: Build the Flavorful Broth

Pour in the chicken stock and coconut milk, stirring everything to combine beautifully. Add the sugar snap peas and shredded chicken breast so they can warm through and absorb all those aromatic notes. Crank up the heat until the soup reaches a boil, then lower it to a simmer, cover, and let everything meld together for five peaceful minutes. Give it a quick taste here to adjust the seasoning if needed — a little more salt or some extra lime juice can perfect the balance.

Step 3: Add the Zoodles

Now for the healthy twist! Gently toss in your spiralized zucchini noodles. You can add as many as your heart desires—one squash makes a lighter meal, two make it more filling. The zoodles only need a few minutes to soften slightly while still keeping that wonderful crunch that makes this soup so fun and fresh. Serve right away to enjoy the vibrant texture contrast.

How to Serve Thai Chicken Zoodle Soup

Garnishes

Don’t underestimate the power of garnishes! A sprinkle of chopped cilantro and sliced green onions on top brightens the soup visually and adds fresh herbal layers to each spoonful. Finally, a generous squeeze of lime juice right before eating elevates the flavors, bringing that quintessential Thai zing that makes every bite pop.

Side Dishes

This soup shines on its own but pairs wonderfully with light, complementary sides. Think simple steamed jasmine rice for those wanting a bit more heartiness, or a crisp cucumber salad with a hint of chili and lime to echo the tangy flavors. A side of crunchy spring rolls can also round out the meal for when you’re craving a variety of textures.

Creative Ways to Present

For a beautiful presentation, serve the Thai Chicken Zoodle Soup in shallow wide bowls that showcase the colorful vegetables and zoodles. Top with edible flowers or extra cilantro springs for a gorgeous restaurant-style touch. You can also offer little bowls of extra garnishes on the side so everyone can customize their perfect bowl.

Make Ahead and Storage

Storing Leftovers

This soup holds up well in the fridge for up to three days, but the zoodles can become soggy if left soaking too long in the broth. It’s best to store the broth and chicken mixture separately from the spiralized zucchini noodles to keep their texture fresh.

Freezing

You can freeze the curry broth and cooked chicken without any problem, but avoid freezing the zoodles. When you’re ready to eat, thaw the broth and reheat gently, then add fresh or refrigerated zoodles right before serving.

Reheating

Reheat the soup slowly over medium heat until it’s warm and inviting. If the broth has thickened, add a splash of chicken stock or water to loosen it up. Toss in fresh zucchini noodles during reheating for the best texture, as zoodles tend to get mushy if reheated too long.

FAQs

Can I use another type of protein instead of chicken?

Absolutely! Shrimp, tofu, or even thinly sliced beef would work beautifully in Thai Chicken Zoodle Soup. Just adjust cooking times to ensure your protein is perfectly cooked and tender.

Is red curry paste very spicy?

Red curry paste has a gentle to moderate heat depending on the brand, but it’s usually well balanced with rich spices. You can always start with a smaller amount and adjust to your heat preference as you cook.

What if I don’t have a spiralizer for the zucchini noodles?

No worries! You can use a vegetable peeler to create thin zucchini ribbons or buy pre-spiralized zucchini from many grocery stores. Even thinly sliced zucchini works in a pinch.

Can I make this soup vegan?

Yes, swap the chicken for firm tofu or extra vegetables and use vegetable stock in place of chicken stock. The coconut milk and red curry paste will still give you that authentic Thai flavor.

How do I keep the zoodles from getting soggy?

The best way is to add the spiralized zucchini noodles at the very end of cooking and serve immediately. Alternatively, keep them separate and add them fresh to each bowl just before eating.

Final Thoughts

There’s something so magical about the mix of flavors and textures in this Thai Chicken Zoodle Soup that keeps me coming back for more. It’s light yet satisfying, colorful yet simple, and packed with all those little touches that make every spoonful a delight. I genuinely hope you give this recipe a try, as it’s perfect for anytime you want something cozy with a bright, fresh twist. Enjoy every delicious slurp!

Thai Chicken Zoodle Soup Recipe

★★★★★

5.3 from 14 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This Thai Chicken Zoodle Soup is a vibrant, healthy, and comforting dish combining fragrant red curry, creamy coconut milk, tender shredded chicken, and fresh vegetables served with zucchini noodles for a low-carb twist. Perfect for a quick weeknight dinner, it’s packed with Thai flavors and fresh herbs like cilantro and green onions, finished with a spritz of lime for brightness.

Instructions

Saute vegetables and aromatics: Heat a large pot over medium-low heat and add the coconut oil. Stir in the diced onions, minced garlic, sliced red bell peppers, sliced baby carrots, and freshly grated ginger with a pinch of salt and pepper. Cook until the vegetables have slightly softened, about 5 minutes, stirring occasionally.
Add curry paste: Stir in the red curry paste and continue cooking for 5 more minutes, stirring occasionally and scraping the bottom of the pot to incorporate the flavors fully.
Simmer soup base: Pour in the low-sodium chicken stock and coconut milk, then add the sugar snap peas and shredded chicken. Increase the heat and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 5 minutes to meld the flavors.
Add zoodles and garnish: Toss in the zucchini noodles according to your preference (from one or two zucchini squash). Serve the soup immediately, topped with fresh sliced green onions and chopped cilantro. Add a lime wedge or spritz lime juice on top for a refreshing finish.

Notes

The soup reheats well, but zucchini noodles can become mushy. For best texture, prepare zoodles separately and add fresh portions just before serving each time.
You can adjust the amount of red curry paste for milder or spicier flavors according to your taste.
Using low-sodium chicken stock helps control the saltiness, allowing you to season to your preference.
For a vegan version, substitute chicken with tofu and use vegetable broth instead of chicken stock.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Simmering
Cuisine: Thai