Description
A cozy Thai-inspired soup made with tender shredded chicken, colorful vegetables, zucchini noodles, and a creamy coconut curry broth. It is light, flavorful, and perfect for a quick and nourishing weeknight meal.
Ingredients
2 tbsp avocado oil or olive oil
1/2 large white onion, diced
1 tbsp fresh ginger, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (14.5 oz) can fire roasted tomatoes
2 tbsp Thai red curry paste
1 tsp salt
1 yellow bell pepper, diced
3 carrots, peeled and diced
1.5 lbs raw chicken breast
1 (13.5 oz) can full-fat coconut milk
1 lime, juiced
2 large zucchini, spiralized
1/4 cup fresh cilantro, chopped
Instructions
- Heat the avocado oil or olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until softened.
- Stir in the minced garlic and chopped ginger and cook for about 1 minute until fragrant.
- Add the diced yellow bell pepper, diced carrots, chicken broth, fire roasted tomatoes, Thai red curry paste, and salt. Stir well to combine.
- Place the raw chicken breasts directly into the pot and bring the soup to a boil.
- Reduce the heat and let the soup simmer for 15–18 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks.
- Stir the coconut milk and lime juice into the soup, then return the shredded chicken to the pot.
- Add the spiralized zucchini noodles and let them sit in the hot broth for about 5 minutes until slightly softened.
- Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.
Notes
Use rotisserie chicken to save time; simply add the shredded chicken after the broth simmers.
Add extra vegetables such as mushrooms, spinach, or snap peas for more texture and nutrition.
Adjust the spice level by adding more or less Thai red curry paste or a pinch of red pepper flakes.
Rice noodles can be used instead of zucchini noodles for a heartier version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best texture, store zucchini noodles separately and add when reheating.
Reheat gently on the stovetop or microwave, adding a splash of broth if the soup thickens.
The soup can be frozen without the zucchini noodles and fresh noodles added after reheating.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
