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!
Thai Chicken Zoodle Soup Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More zoodles recipes
Spicy Sesame Zoodles
Cashew Chicken Zoodles
Garlic Sausage and Peppers with Zoodles
15 Minute Zucchini Spaghetti Recipe
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
https://www.theendlessmeal.com/thai-chicken-zoodle-soup/
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!
Thai Chicken Zoodle Soup Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More zoodles recipes
Spicy Sesame Zoodles
Cashew Chicken Zoodles
Garlic Sausage and Peppers with Zoodles
15 Minute Zucchini Spaghetti Recipe
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!
Thai Chicken Zoodle Soup Recipe
- Pin
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 .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
