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.
Ingredients
Scale
Vegetables & Aromatics
- 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
Proteins
- 1 cup cooked and shredded chicken breast
Liquids & Oils
- 1 tablespoon coconut oil
- 1 14-ounce can full-fat or light coconut milk
- 1 1/2 cups low-sodium chicken stock
Spices & Seasonings
- 2 tablespoons red curry paste
- Salt and pepper, to taste
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
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Thai chicken soup, zoodle soup, low-carb soup, coconut milk soup, red curry soup, healthy Thai recipe
