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 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:
- 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.
- Cook for another minute or two and add chicken broth. Bring to the boil and then simmer gently for 15 minutes.
- Add snow peas, bean shoots, and chicken. Simmer for another 5 minutes. Add Zucchini and simmer for 2 minutes.
- Add coconut milk, stir and then take off the heat.
- 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.
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
Instructions
- 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.
- Cook for another minute or two and add chicken broth. Bring to the boil and then simmer gently for 15 minutes.
- Add snow peas, bean shoots, and chicken. Simmer for another 5 minutes. Add Zucchini and simmer for 2 minutes.
- Add coconut milk, stir and then take off the heat.
- Serve with a wedge of lime and a sprinkle of cilantro. Enjoy!
