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Paleo Thai Chicken Zoodle Soup

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This paleo and low carb Thai Chicken Soup with Zucchini Noodles is a comforting and delicious Keto recipe. It’s easy to make and only takes 20 minutes from start to finish!

Paleo Thai Chicken Noodle Soup Recipe

Is it possible to be addicted to a kitchen gadget? I don’t mean addicted to kitchen gadgets in general; that’s a pretty common addiction, especially among the food blogger set. I readily admit that I am among the many hordes and hordes of home cooks afflicted with “kitchen gadgetitis”, the compulsive purchasing of interesting new kitchen gadgets, despite overflowing drawers and shelves. Chances are, a great many of you have this same affliction. It’s a disease, my friends, and it isn’t your fault. The first step in getting help is admitting you have a problem. Unless you don’t want help and are perfectly happy with the status quo. I certainly don’t want help. I want to enjoy the pretty, shiny new gadgets in all their kitchen-y glory. And then I want to go buy some more.

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But this time, I wonder if it’s possible to become addicted to one single kitchen gadget? The sort of thing where it’s so fun to use, you find yourself making excuses to use it over and over again. You really don’t need to use it in the recipe you’re planning to make for dinner, but you go ahead and do it anyway. Because you just want to see it in action one more time. And then one more time after that. And maybe just one more and then you will stop. You swear you will stop. But you don’t, you can’t, it’s just too fun to use!

Low Carb Paleo Thai Chicken Soup Recipe

Low Carb Thai Chicken Zoodle Soup

I’d say that if any kitchen gadget could inspire addiction like this, the Spiralizer would probably rank at the top of the list. You’ll know what I mean if you’ve ever stood there at your kitchen counter turning the crank and watching the fun noodle-shaped veggie slices that result. You do one zucchini and get quite a giggle out of it, especially the somewhat phallic-looking zucchini core that results. Then you do another zuke, and another, and soon you have a huge pile of spirally low carb zucchini noodles taking over your counter. But you can’t stop, won’t stop, because it’s simply too much fun. You find yourself eyeing every fruit and vegetable in the house, wondering how that would fare on your spiral cutter. Really, it’s a sickness.

If you simply want to make this soup without a spiralizer, you can. Just julienne your zucchini into long thin strips or into matchsticks. They may not be all spirally but it will still taste great!

Also try this Gluten-Free Chicken Tortilla Soup from My Gluten-Free Kitchen. Use low carb tortillas or leave them off altogether for a lower carb option.

Low Carb Chicken Curry Soup Recipe

4.5 from 2 votes
Low Carb Paleo Thai Chicken Soup Recipe
Print
Paleo Thai Chicken Zoodle Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Craving healthy Thai food without all the sugar and carbs? This rich and spicy low carb soup will warm you up.

Course: Soup
Cuisine: Soup
Keyword: chicken zoodle soup, thai chicken soup
Servings: 8 servings
Calories: 271 kcal
Ingredients
  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth such as Pacific Foods
  • 1 15- ounce can coconut milk (full fat)
  • 1 red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced against the grain
  • 2 tbsp fish sauce (use Red Boat for paleo)
  • 1/2 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges
Instructions
  1. In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
  2. Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
  3. Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
  4. Serve each with a squeeze of lime.
Recipe Notes

Serves 8. Each serving has 8.91 g of carbs and 1.62 g of fiber. Total NET CARBS = 7.29 g.

Food energy: 271kcal
Saturated fatty acids: 12.49g
Total fat: 14.92g
Calories from fat: 134
Cholesterol: 51mg
Carbohydrate: 8.91g
Total dietary fiber: 1.62g
Protein: 24.42g
Sodium: 837mg

Nutrition Facts
Paleo Thai Chicken Zoodle Soup
Amount Per Serving
Calories 271 Calories from Fat 134
% Daily Value*
Total Fat 14.92g 23%
Saturated Fat 12.49g 62%
Cholesterol 51mg 17%
Sodium 837mg 35%
Total Carbohydrates 8.91g 3%
Dietary Fiber 1.62g 6%
Protein 24.42g 49%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. I just made zucchini noodles last night! I am addicted to my spiral cutter too, so I’m thrilled to see another recipe where I can use them. FYI – I tried “noodling” eggplant and it didn’t work at all with the tool I have – too fibrous, I think.

    Reply

  3. This looks great – I have a spiraler I have not used yet (sigh) – perfect initiation! I assume the serving size if 1 cup approx? With 8 cups yield?

    Reply

  5. Shoveled about 8 inches of snow off my driveway today & was thinking about a nice hot soup for supper. Anything Thai or anything curry is always a winner!

    Reply

    • Yes, but I wouldn’t put the zucchini noodles in until you’ve rewarmed it. They are best put in fresh or they will get soggy.

      Reply

  9. I just ordered a spiral vegi slicer from amazon on Friday. This soup sounds wonderful can’t wait to try it, I love spicy. Thanks for your inspiration.

    Reply

  10. I must chime in here because turnip is my friend. You just have to treat it first and then it’s close to a potato. Parboil the turnip in water and milk ( I use cream ) for a few minutes. continue cooking in your recipe and it is wonderful low carb eating – lower than rutabaga I think.

    Reply

  11. I made this soup on Friday after viewing it on Pinterest. Very easy to follow recipe! I was able to make it even more simple by using pre-cut rotisserie chicken from my local supermarket. Thank you for sharing and curbing my Thai food cravings!

    Reply

  12. Mmmm… This was so good!

    Though maybe I’m not so good at portion control – we ate it in about 4-5 servings. I would’ve been really hungry still with half the amount. I used light coconut milk because that’s what I had on hand, so maybe that balanced it out a bit 🙂

    Reply

  13. Hi Carolyn, Just made this today – we’re getting buried in snow here in Southern Ontario – and it was absolutely delicious! One small modification: since I follow a ketogenic diet I wanted to reduce the carb load. I substituted Shirataki/Miracle Noodles (Fettucini) for the zucchini and cut the carbs down to 3 (ECC) per serving. Bonus is that these will never get soggy so I froze the other servings.
    Apologies to all those who are hoping to use their spiralizer….
    Linda

    Reply

  14. Hi there,
    Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. (Also your slow cooker meatloaf!) I hope a lot of my readers will come over here and check it out, great recipe!

    Reply

  16. We had this for dinner tonight and honestly we all agreed it was one of the best soups we have ever had! Thanks so much for sharing this recipe.

    Reply

  17. This soup is so yummy! I made it for dinner tonight. My husband and I had multiple bowls. It wasn’t too spicy for my kids, either. I will definitely be keeping this in my Paleo recipe arsenal!

    Reply

  18. Thai always intrigues me but have been afraid that it would be too spicy. Finally dove in with this recipe and LOVE it! The green curry is mild and love all the other ingredients as well, using rotisserie chicken and homemade broth.

    Reply

  21. I just made this soup using chicken thighs and love it! Will use someone else’s idea and get a rotisserie for next time. Not a big deal, but my coconut milk seems to have separated. Any idea why? It just kinda sits on top until I mix it in but separates again pretty quickly.

    Reply

  22. I just found this recipe this morning, and made it for lunch just now (after a trip to the store). I was craving soup, and this looked great. Plus, I had the zucchini noodler gadget, and I had only used it once, with disappointing results due to an “eh” recipe.

    All ingredients for this soup were easy to get, and this recipe was easy to make. The “Red Boat” fish sauce was $14 at Whole Foods, and I wasn’t that committed. I bought a much smaller bottle for $2-3. I left out the cilantro due to my personal aversion, and I didn’t miss it. I’d probably chop some on the side for my husband, though.

    I added a pinch of sea salt.

    End result: This was really, really good! So glad I tried it. I like more of a kick to my food, and this recipe is incredibly mild. I’d probably add some red Thai peppers, or a solid habenero next time. I will be keeping this recipe and making it again!

    Reply

  23. I made this yesterday and it came out great. I added a little more green curry than the recipe calls for and I added a little season salt. I also cooked the chicken separately (with a little salt and pepper) and added it to the mixture. I like food super flavorful so I modified it a bit. Thanks for the recipe. It was awesome.

    Reply

  24. Thank you so much for this recipe. I’m new to cooking and found this very easy to follow. Also the ingredients weren’t hard to find. I devoured my bowl so fast and it made my sore throat (a bad cold I have) feel so much better. Next time I will add a bit more coconut milk since I only had 13.5 ounce can (it was still perfectly yummy). I also added baby mushrooms, green onions and 2tbsp of the curry paste instead of just 1 1/2 tbsp. I seasoned my chicken breast also before adding with poultry seasoning. Thank you so much. Can’t wait to make this with shrimp next time for my boyfriend.

    Reply

  26. I am not a fan of Thai food, but thought I would try this anyway. It was delicious! My daughter is on chemo, and she also loved it.

    Reply

  27. 2 questions:
    first, can I use regular coconut milk rather than canned?
    second, would this freeze well? Its just me, and I try to make dishes I can eat a serving then freeze the rest into containers to eat at work or on other nights.
    Thank you. I love your site, you make me dream about food all day too!

    Reply

    • Canned coconut milk is the regular kind. It’s thicker than carton versions and has more good fats. You can freeze this soup as long as you don’t add the zucchini noodles. Those will get completely soggy and gross.

      Reply

  28. This versatile soup was (is, and shall forever be) one of the most flavorful and amazing things I have ever eaten! So much so that I’ve chopped and frozen all of the ingredients in order to have them ready to cook up in my IP whenever I crave it. And crave it I will! Thank you!!! Out of sheer ignorance, I’d never even tried cooking with fish sauce. (I know…) I thought it just added a fishy flavor that many people actually enjoy, and I had always omitted it from any recipe’s. Recently I had been given a 2 Tb sample, and since your soup looked so pretty I tried it. Hello unami! Mind and taste buds blown! For my second batch we were out of zucchini so I used some shredded cabbage and a couple cups of chopped celery. Twas also outstanding. I think pretty much any green veggie would be fantastic. Win, win!

    Reply

  29. This soup is soo full of umami flavor that it is a must try. It’s not spicy, really, so if you are looking for some heat you may need to alter a bit. I made it for lunch this week as the recipe calls for. I ended up making another batch of broth (green curry paste + chx broth + coconut milk) and cooked 2lb more of chicken to add to the remaining soup. We like our soups hearty in this house, and there’s NEVER enough broth when it tastes this good. Will definitely add this one to the rotation. Next time I will probably double up on the red pepper also, and figure out something to add to give it a little more of a kick. Maybe habanero as someone else suggested instead of the jalapeno.

    Reply

  30. I have been on a MAJOR soup kick lately. This seems a bit spicy for my taste so I have to tone that down a little bit (suggestions welcome) but love the main ingredients.

    Reply

  35. This soup sounds delicious and I’m looking forward to trying it as I absolutely love Thai food but have been avoiding it while on the keto diet these past few months. One question – if I make a batch of this soup for lunchtime at work will the zoodles cook well enough if I just put them in before reheating it in the microwave each day?

    Reply

  36. OMG! It is glorious!!! I just had to add celery and little ginger, also I made it without fish sauce or jalapeno, but it is still so close to the original Thai chicken soup! I loved it, and it will be my favorite this winter for sure! so fast, and so good!Thank you SO MUCH!!!

    Reply

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