Thai Chicken Zoodle Soup

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This Thai chicken zoodle soup recipe is full of flavor and easier to make than you’d think.  This soup is a great way to use leftover chicken and if you have any leftovers it is great to pack for lunches pre-heated in a thermos.

Thai Chicken Zoodle Soup Recipe

thai chicken zoodle soup recipe

Thai Chicken Zoodle Soup Ingredients:

  • 4 cups chicken broth
  • 1/2 cup coconut milk, full fat
  • 2 Tbsp Thai Red Curry Paste
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 red onion, diced
  • 3 green onions, chopped
  • 1 red bell pepper, sliced
  • 1/2 cup snow peas
  • 1/2 cup fresh bean sprouts
  • 1 zucchini spiralized or grated
  • 1 lime, quartered
  • 1 cup cooked chicken breast, shredded
  • 2 Tbsp cilantro, chopped

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Spiralizer – this handy kitchen device is great for everything from zoodles to sweet potatoes.  It is a great way to add extra veggies to salads or to substitute noodles in a pasta dish.
  • Silicone spatula – a great kitchen tool that won’t damage your pans and can stand high heats.

Thai Chicken Zoodle Soup Directions:

  1. In a large pot, heat the oil and add red and green onions. Cook for a minute or so (until softened) and add curry paste and bell pepper.
  2. Cook for another minute or two and add chicken broth. Bring to the boil and then simmer gently for 15 minutes.
  3. Add snow peas, bean shoots, and chicken. Simmer for another 5 minutes. Add Zucchini and simmer for 2 minutes.
  4. Add coconut milk, stir and then take off the heat.
  5. Serve with a wedge of lime and a sprinkle of cilantro. Enjoy!

WhatI like about this recipe is you can have a meal on the table in under 30 minutes that is delicious.  Why not make a double batch and freeze it for later or pack it for lunches this week.  I hope you enjoy this Thai chicken zoodle soup as much as I do.

quick and easy thai chicken zoodle soup recipe

 

Thai Chicken Zoodle Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 cups chicken broth
  • ½ cup coconut milk, full fat
  • 2 Tbsp Thai Red Curry Paste
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ red onion, diced
  • 3 green onions, chopped
  • 1 red bell pepper, sliced
  • ½ cup snow peas
  • ½ cup fresh bean sprouts
  • 1 zucchini spiralized or grated
  • 1 lime, quartered
  • 1 cup cooked chicken breast, shredded
  • 2 Tbsp cilantro, chopped
Instructions
  1. In a large pot, heat the oil and add red and green onions. Cook for a minute or so (until softened) and add curry paste and bell pepper.
  2. Cook for another minute or two and add chicken broth. Bring to the boil and then simmer gently for 15 minutes.
  3. Add snow peas, bean shoots, and chicken. Simmer for another 5 minutes. Add Zucchini and simmer for 2 minutes.
  4. Add coconut milk, stir and then take off the heat.
  5. Serve with a wedge of lime and a sprinkle of cilantro. Enjoy!
 

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