Coconut Thai Chicken Zoodle Soup
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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!
Chicken breasts are simmered in a super flavorful creamy coconut and Thai red curry soup broth until they’re tender and juicy. Just before you serve the soup, pop in some zucchini ribbons and let them simmer until they’re noodle-ish. The result is a soup that is complex and deep in flavor but tastes light, fresh, and perfect for summer.
The rich broth and fork twirl-able zucchini noodles (or zoodles, whatever you want to call them) make this Thai chicken zoodle soup comparable to ramen – yet the veggie noodles make it light enough to enjoy year-round.
Ingredients notes
Thai chicken soup uses ingredients you probably already have in your kitchen! The zucchini noodles make this soup feel summery – regular noodles feel pretty heavy, while zoodles keep this soup light and fresh. This is what you need:
- Red curry paste: Make your own or use a store-bought. You can adjust the amount you add depending on hot you like it.
- Chicken: We use chicken breasts, but thighs work well, too
- Chicken stock: Make your own chicken stock, or grab a store bought one if needed.
- Other ingredients: Coconut oil, ground coriander, ground turmeric, fish sauce, honey, red onion, coconut milk, zucchinis
- Optional toppings: Bean sprouts, cilantro, lime juice.
Variations
Thai chicken zoodle soup is delicious, just as it is! It’s also versatile, so you can get rid of whatever is left in the fridge or add anything to your liking. Here are some of our top picks:
- Mushrooms: Sliced mushrooms will add an earthy, umami bite in your soup.
- Red peppers: Add red peppers for a bit of sweetness, or get a jar of roasted red peppers for a smoky essence.
- Mini corn: For a little burst of sweetness and satisfying crunch.
- Cauliflower: When simmered in the broth, the cauliflower florets will soften and soak up the savory broth.
- Carrots: Carrots will infuse a natural sweetness.
- Butternut squash: Adds a velvety richness.
What to serve with Thai chicken zoodle soup
Thai chicken zoodle soup works as a standalone meal for lunch or dinner! If you’re having a multi-course dinner, start the night off with Thai fish cakes, Thai chicken satay skewers, or fresh spring rolls. Make a side dish of a peanut coleslaw, a Thai chopped salad, or serve it beside some cauliflower rice. Enjoy coconut lime ice cream for dessert!
Recipe FAQs
How do I store leftover Thai chicken zoodle soup?
You can store this in your fridge for up to 3-4 days in an airtight container. The zoodles will get softer, so if possible, only cook what you think you’ll eat, and add fresh zucchini noodles to the leftover broth when reheating.
Can I freeze leftover Thai chicken zoodle soup?
The broth will freeze well, however, the zoodles won’t hold up as well. It would be better to just freeze the broth and add the zoodles fresh when reheating.
How do you make zoodles?
Making zucchini noodles, or “zoodles,” is a breeze! All you need are medium-sized zucchinis and a vegetable spiralizer or a julienne peeler. The spiralizer creates curly noodles, while the julienne peeler makes straight ones, though both taste identical. It’s best to avoid the seedy inner part of the zucchini to prevent sogginess. Rather than cooking the noodles, a simple salting, rinsing under hot water, and squeezing out excess moisture keeps them fresh and keeps them from getting too soggy.
Thai Chicken Zoodle Soup Recipe
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.1 tablespoon coconut oil, 2-3 tablespoons red curry paste, 1 teaspoon EACH: ground coriander and ground turmeric
- 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.3 chicken breasts, 2 cups chicken stock, 3 tablespoons fish sauce, 1 tablespoon honey, ½ red onion, 15 ounce can of coconut milk
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.3 large zucchinis
- Serve immediately and (if using) top with the optional toppings.Optional toppings: bean sprouts, cilantro, a squeeze of lime juice
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Nutrition
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I have unrefined coconut oil. In other recipes, refined is specified. Can I use unrefined here?
Thanks!
Unrefined will work here. It will add a little extra coconut flavor.
Love this soup !
Added mushrooms, red pepper and mini corn .
So easy to make and delicious.
I am excited about making this recipe for my jungle party! Is it possible to make it in a crockpot?
I think it would work well! Just wait until close to serving to add the zucchini so it doesn’t get too soft.
Made the recipe exactly as described, it turned out fabulous. The second time I added some kaffir lime leaves (finely chopped) and simmered longer before adding the coconut milk. Outstanding
We love this soup. It is frequently requested by our guests when we entertain. And it’s so easy! Thanks!
I love this recipe. It has a great mix of flavors and is really filling. My husband is a chef and can be picky and he loves it too. We’ve made it twice and I have to resist the urge to eat the whole bowl.
Can I use Curry powder instead of Curry paste? I wanna limit as much sodium as possible
Curry powder is very different than curry powder and I wouldn’t recommend it in this recipe. If you are looking to limit the sodium, I’d recommend omitting or reducing the fish sauce as it is very high in sodium.