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
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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 don’t 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. 🙂
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?
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> 🙂
Do we need to use fish sauce?
You can omit it if you don’t like it or don’t have it on hand. 🙂
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!!
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!!
All my favorite flavors!
It’s all the things I love, too!!