Coconut Thai Chicken Zoodle Soup
Thai Chicken Zoodle Soup is crazy flavorful and loaded with good for you ingredients like coconut milk, chicken, and lots of zucchini. This simple recipe can be whipped up in 20 minutes for a quick and easy weeknight meal.
Thai Chicken Zoodle Soup
Calling all soup lovers! We have a summer soup recipe that you are going to love love love.
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 noodles and let them cook until they're fork twirl-able.
This crazy DELICIOUS Thai chicken zoodle soup tastes light, fresh, and perfect for summer.
How to make Thai chicken zoodle soup
With a few ingredients that you prob have on hand and 20 minutes of your time, you can dig into this pot of Thai chicken zoodle soup. That's right, my friends, you can be eating this in less time than it takes to figure out what the heck you're going to order for your local Thai delivery joint.
1. Cook the curry paste and spices in some coconut oil. Easy!
2. Add (almost) all of the remaining ingredients to the pot and simmer for 15 mins. Super easy!
3. While your soup is simmering, spiralize or cut your zucchini then add it and some coconut milk to the pot 2 minutes before you're ready to eat.
4. Eat your heart out!
What are your thoughts on zoodles? Or do you call them zucchini noodles? We swap back and forth but opt for the noodle version a little more often.
We're also big-time fans of zoodles.
Case in point:
- Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes
- 15 Minute Zucchini Spaghetti
- Zucchini Pasta with Kale Pesto, Pistachios, and Pomegranate
- The Creamiest Dairy-Free Tomato Cream Sauce on Zucchini Noodles
We love the way they twirl around our forks and make us feel like we're eating noodles. And also that we feel great after eating them. There's no heavy, over-full, food coma thing going on after a bowl of zoodles.
They're what make this Thai chicken soup feel so summery. Regular noodles feel pretty heavy. Zoodles keep this soup light and fresh.
HEALTHY ZOODLES RECIPES:
- 20 Minute Cashew Chicken Zoodles
- Coconut Curry No Cook Veggie Noodles
- Spicy Sesame Chicken Zoodles
- Garlic Sausage with Peppers and Zoodles
Coconut Thai Chicken Zoodle Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
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
- Ā½ 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, Ā½ 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
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. OutstandingĀ
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.
Do you have any suggestions for subbing the coconut milk and oil? Iām allergic to coconut. I know it wouldnāt taste the same but Iād still like to try and make something similar to your recipe!
I’m not sure that there is a good substitute for coconut milk. You can sub the oil with a different one and then simply sub the milk with extra stock. You may need to play around with the flavors a little as the coconut milk adds a lot to the recipe. š
Does the nutrition info carb count include the honey?
It does. I’ve updated the nutritional information so you’ll see a note about that in there now. š
Excellent!
Thanks, Katrina!
Hi Kristen! I am making your recipe tomorrow. Looks divine! One question: Ā Is it 560 calories per serving or for the whole recipe? Thx!
It’s per serving. Most of the calories come from the coconut milk. If you’d like to reduce the calories per serving, feel free to swap light coconut milk. š
I NEVER leave comments but this is genuinely one of the best dishes I have ever made. I’m allergic to anchovies so I dropped the fish sauce and it was still amazing. And I used a white onion because I didn’t have a red one. I also pre-cooked the chicken because I like the texture better. SO SO amazing. Thank you!! Your site is fabulous.
That makes me so happy to hear! Hooray!
This recipe is one of my go-to lunch recipes for my husband and I. Instead of red curry paste, I use red curry sauce from Trader Joeās. Today when I made it, I added shiitake mushrooms and it was a great addition. Delicious recipe!
I’m so happy to hear it is a hit!
Wow this was delicious! My kids never eat soup and they even loved it. My 8 year old asked for more broth which has never happened. I added some cauliflower and carrots cuz my kids will eat those and I had some and it was so good. Iām pretty sure you can add anything to this soup. I also used chicken thighs and just cooked them whole and then took them out and shredded them once they were done. I used low fat coconut milk and it was still rich and tasty. Thank you for a fantastic recipe. Iāll be making this a lot. ā¤ļø Ā
I’m so happy to hear that the whole family loved it!!
Super easier and full of flavours.
So happy you liked the recipe!
Hi Kristen, does the chicken just added raw? Cooks in the broth basically or is it pre-cooked 1st? Looking forward to trying the recipe. Looks so yum.
You add the chicken raw and it cooks in the broth. š
So good! And easy to make.
I’m so happy to hear you like the soup!
This soup was delicious and so easy! I didn’t have any zucchini so I substituted with butternut squash noodles. Yum.
What a great sub! So happy you enjoyed it!
Hi Kristen
I live in BC as well and would like to know if you have a preferred brand of gluten free chicken stock? Most of the cartons at the grocery store contain gluten. Thank you very much
To be honest, I always make my own. I make a big batch once in a while, boil it down so that it is super concentrated, then store small portions of it in my freezer. If you use bone in chicken thighs while cooking the soup it will add a lot of extra flavor to store bought stock. š
SOOOOO GOOD! I want to like zoodles because I know they are a healthy alternative, but it’s always just felt like I was trying too hard. Until now. The curry, chicken stock, cilantro, and coconut flavor in this soup complement the zucchini incredibly well, I was thinking about it for hours afterward. It’s just right. I’m definitely making this again and again.
BONUS? My husband loved it as well.
Wow that is such a great compliment! I’m so so happy to hear you like the recipe and that it was a hit with your man too!
I have made many Pinterest recipes and I find that most tend to be ok and I was won over by a pretty picture . However this recipe was hands down the best I have made of the many items I have pinned and tried.
It was insanely easy, even more so since I had already made shredded chicken earlier in the week.
It was light and flavorful, my husband who typically isnāt an Asian food fan said it was delicious.
I added some red chili paste which was awesome and contained the fish sauce that I didnāt have.
I will 100% make this again !!!
That is such a big compliment! Thank you so much!!
Sweetened or unsweetened coconut milk? The recipe doesn’t specify. Seems like that would make a big difference in the final outcome?
Unsweetened! This is the one that I buy from my local grocery store. š
This was an excellent recipe! I didn’t have the zucchini so I added cauliflower and carrots to the soup and served over rice noodles. This is a recipe I will use over and over again. thanks so much!
I’m so happy to hear you like it!
Ok I need to be honest, while this was cooking, I feared I wasn’t going to like it, I did not like the way it smelled(I’m guessing it was the fish sauce). However, it has wonderful flavor and I loved it! I made it in the InstanPot and I used 4 chicken thighs instead of the breast. Will add more red curry paste next time for a bit more heat. Thanks for the recipe!
Fish sauce is pretty smelly, isn’t it! So happy you liked the recipe!!
Just made this and it was delicious! I used curry powder instead of turmeric because I was out. I’ll definitely make again!
I’m so happy you like it!
Can I use yellow curry paste instead of red since I donāt have it in hand. If yes same measurement or change of quantity.
While I haven’t tried it with yellow curry paste, I don’t see any reason it wouldn’t work well. I would use the same amount. š
What do you think about substituting butternut squash for the zoodles?
I think it’s a great idea!
I subbed shrimp and shrimp stock for the chicken/chicken stock, and it was delish!!
That sounds amazing!!
Trying to understand the nutrional info for this recipe. Where are all those carbs, sodium and fat coming from? Would you consider this a good recipe for someone who is trying to lose some weight?
Hi Carrie!
I reviewed the nutritional info and it looks like there was an error in the chicken stock which added 17 grams of carbs that shouldn’t have been there!
The fat comes primarily from the coconut milk, oil, and chicken. The sodium is mostly from the fish sauce – 4240mg for the recipe. And the carbs come mostly from the coconut milk and honey.
This is a really healthy recipe filled with whole foods, veggies, and protein and I always feel great after I eat it!
I hope that helps!
Deliciouss
I’m so happy to hear you like the soup!
This is a totally dumb question but should the chicken already be cooked? 15 minutes of simmering hardly seems like enough time to get chicken chunks cooked from raw
Nota dumb question at all! The chicken is raw. Don’t worry, 15 minutes of simmering is plenty enough time to cook the chicken chunks> š
Do we need to use fish sauce?
You can omit it if you don’t like it or don’t have it on hand. š
This was delicious! I added an extra Tbsp of curry paste for more flavor. I will make this again for sure.
I’m so happy to hear you liked it!!
Amazing flavors! Definitely a keeper. I added one Asian eggplant and 6oz of cremini mushrooms, quartered. Excellent!
Good call on the eggplant and mushrooms!
How well would this freeze and reheat?
I haven’t tried freezing it but I would be concerned about the zoodles not holding up well. You can definitely make the rest of the soup then add the zoodles in when you’re ready to eat it!
I made this the other night but used massaman curry paste instead so it wouldn’t be too spicy. It was a crazy hit! My kids devoured it and my hubby couldn’t stop saying how yummy it was! We had enough liquid left to add another zucchini and finish it off for leftovers the next day. Definitely will be making again!
I’m so happy it was a hit! Hooray!!
This soup is so good! Simple to make but so flavorful. Thank you for making my Whole30 a lot more delicious!
You’re so welcome! Congrats on your Whole30 adventure!!
This soup was delicious. I doubled the recipe & added little extra of the seasonings & squeezed 1/2 lime into pot at the end. Perfect summer meal. My family loved it.
I’m so happy to hear you loved the soup!!
This looks way too delicious Kristen! I am a big zoodle fan… and a big soup fan.. and a big coconut fan. Right up my alley š
It’s all the things I love, too!!
What a mĆ©lange! Red curry, coriander, fish sauce, honey, coconut milk ā¦ I can only imagine!
All my favorite flavors!