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Thai Chicken Zoodle Soup

4.92 from 12 votes
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  • 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


  • 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.
  • 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.
  • 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.
  • 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.

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