Print

Thai Chicken Soup with Coconut Milk and Zoodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This Thai Chicken Soup is a vibrant and aromatic dish featuring tender chicken simmered in a flavorful broth made with green curry paste, coconut milk, and fresh vegetables. Easy to prepare in about 30 minutes, it's light yet satisfying, perfect for a nutritious weeknight meal that delivers authentic Thai flavors without fuss.

Ingredients

Main Ingredients

  • 1 tbsp avocado oil (can also use coconut or olive oil)
  • 1/4 medium onion, chopped
  • 1 medium jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth
  • 13.5 ounces canned coconut milk (full fat)
  • 1 medium red pepper, thinly sliced
  • 1 1/2 pound chicken breasts or thighs, thinly sliced against the grain
  • 2 tbsp fish sauce (use Red Boat for sugar free)
  • 1/4 cup chopped cilantro
  • 2 medium zucchini (about 10 ounces each), spiralized
  • 1 lime, cut into 8 wedges

Instructions

  1. Heat oil and sauté onions: In a large saucepan, heat the avocado oil over medium heat until melted and shimmering. Add the chopped onions and sauté until they become just translucent, about 5 minutes.
  2. Add aromatics and curry paste: Stir in the chopped jalapeño, green curry paste, and minced garlic. Continue to sauté for about 1 minute or until the mixture becomes fragrant.
  3. Combine broth and coconut milk: Pour in the chicken bone broth and canned coconut milk, whisking gently to fully combine all the ingredients into a smooth soup base.
  4. Cook chicken and vegetables: Bring the soup mixture to a boil, then reduce the heat to medium. Add the sliced red pepper, chicken slices, and fish sauce. Simmer for about 5 minutes or until the chicken is cooked through. Stir in the chopped cilantro at the end.
  5. Prepare and serve with zoodles: Divide the spiralized zucchini noodles (zoodles) evenly among 8 soup bowls. Ladle the hot soup over the zoodles, allowing the heat to soften the zucchini slightly. Serve each bowl with a wedge of lime to squeeze over the top for added freshness and tang.

Notes

  • The spiralized zucchini noodles soften quickly in the hot soup, so add them just before serving to avoid sogginess.
  • Using full-fat coconut milk provides a rich and creamy texture, but light coconut milk can be used for a lower calorie version.
  • Substitute chicken thighs if you prefer more flavorful, juicy meat over chicken breasts.
  • Adjust the amount of jalapeño or curry paste to control the spice level to your preference.
  • Fresh cilantro garnish adds brightness but can be omitted or replaced with fresh basil or mint if desired.

Find it online: https://simpleplatter.com/thai-chicken-soup-with-coconut-milk-and-zoodles-recipe/