4.91 from 10 votes
Leave a Review »
Yield: 4
Thai Chicken Zoodle Soup
Total Time:
35 mins
 
Ingredients
  • 1 tablespoon coconut oil
  • 1/2 sweet onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1/2 cup baby carrots sliced into rounds
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1/3 cup sugar snap peas
  • 1 1/2 cups low-sodium chicken stock
  • 1 14-ounce can full-fat or light coconut milk (your preference!)
  • 1 cup cooked and shredded chicken breast
  • 1 or even 2! zucchini squash, spiralized (more or less depending on how many you want!)
  • 3 tablespoons fresh chopped cilantro
  • 2 green onions sliced
  • lime wedges or halves for spritzing
Instructions
  1. Heat a large pot over medium-low heat and add the coconut oil. Stir in the onions, garlic, peppers, carrots and ginger with a pinch of salt and pepper. Cook until the vegetables have slightly softened, about 5 minutes. Stir in the curry paste and cook for 5 minutes, stirring occasionally, scraping the bottom.
  2. Stir in the chicken stock, coconut milks, snap peas and chicken. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Taste and season additionally if needed.
  3. Toss in the zoodles from one or two zucchini squash - however many you would like! Serve immediately with some green onions and cilantro on top.
  4. Note: this reheats well really, but the zoodles can get mushy! I do suggest making zoodles and keeping them in your fridge, and adding just enough to the hot soup each time you heat it so they stay crisp.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!