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!
Ingredients
1tablespooncoconut oil
2-3tablespoonsred curry paste, depending on how hot you like it
1teaspoonEACH: ground coriander and ground turmeric
3tablespoonsfish sauce, Whole30 compliant, if needed
1tablespoonhoney, omit for Whole30
½red onion, chopped
15ouncecan of coconut milk
3largezucchinis, 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