Coconut Thai Chicken Zoodle Soup
This post may contain affiliate links. Please read our disclosure policy.
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.
Do you have any suggestions for subbing the coconut milk and oil? I’m allergic to coconut. I know it wouldn’t taste the same but I’d 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. 🙂
Excellent!
Thanks, Katrina!
Hi Kristen! I am making your recipe tomorrow. Looks divine! One question: 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. 🙂
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 Joe’s. 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. I’m 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. I’ll be making this a lot. ❤️
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. 🙂
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. 🙂
SOOOOO GOOD! I want to like zoodles because I know they are a lighter 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 isn’t an Asian food fan said it was delicious.
I added some red chili paste which was awesome and contained the fish sauce that I didn’t 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. 🙂
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!!