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October 2, 2019

Keto Thai Chicken Soup with Zucchini Noodles

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Keto Thai Chicken Soup with zucchini noodles is the low carb ultimate comfort food. It’s so easy to make and only takes 30 minutes from start to finish. Dairy-free and Paleo too.

Easy thai chicken soup in a white bowl with a spoon

I first created this delicious and easy Thai Chicken Soup back in 2015 and it’s been a favorite ever since. It got really chilly here in Portland this past weekend so I made it yet again. I’d almost forgotten how good it is!

I really do love soup of all kinds. Rich and hearty soups like my Chile Relleno Chicken Soup, or vegetable soups like the Keto Cream of Mushroom. And don’t even get my started on chili, which may be the ultimate comfort food. Have you tried my Keto Short Rib Chili yet?

But this Thai Chicken Soup was the first soup I ever added zucchini noodles to, and I was blown away by the flavor and consistency of the soup itself. And the zoodles were utterly perfect. I have the ideal way for allowing them to cook without being too soggy in a soup like this.

Be sure to check it out below!

A ladle full of thai chicken soup being poured into a white bowl over zucchini noodles

How to make zucchini noodles

Step 1: Purchase yourself a good spiral vegetable cutter. The hand-held ones are not worth your time and money, and the bigger ones are not particularly expensive. I have the Paderno spiralizer and it’s lasted me over 6 years now. Worth every  penny.

Step 2: Grab a zucchini, chop of the ends, and start spiralizing!

I’d say that if any kitchen gadget could inspire a serious addiction, 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 before you know it, 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.

Can zucchini noodles be made ahead?

Surprisingly, they can. Not too far ahead, mind you. But I’ve had leftover zucchini noodles from recipes like this one and I’ve simply popped them in a tupperware and stored them in the fridge. They are fine for up to 3 days.

Don’t try freezing them, they become complete mush. I have heard of some people dehydrating them and then reconstituting them later but I have yet to try that myself.

A white bowl filled with chicken zoodle soup on a white background

How to make Easy Thai Chicken Soup

Deciding how to use your zucchini noodles is the fun part. Adding them to this Keto Thai Chicken Soup is a delicious way to cook and enjoy zoodles.

But you don’t want to just plop them into the soup the way you would with regular noodles. So bear with me here and I will give you my little trick for making them absolutely perfect and not the least bit soggy.

The soup itself is insanely easy to make. Simply sauté the onions in coconut oil, and add in the aromatics like jalapeño, Thai curry paste, and garlic. I love the green Thai curry paste for this but you could use red as well. And if you don’t like things as spicy as I do, skip the jalapeno and cut back on the curry paste.

Once you add the broth, you bring the soup to a boil and add the red pepper, sliced chicken, and fish sauce. The chicken is thinly sliced so it cooks quickly in the broth itself, and only takes about 5 minutes. A little chopped cilantro adds great flavor too.

Only now do you get to add the zucchini noodles. Except you don’t add them to the pot with the soup. You place them at the bottom of the soup bowl and pour the hot soup over top of each individual serving. The heat of the soup cooks the noodles perfectly, without making them soggy.

This Thai Chicken Soup is the perfect comfort food. One of my friends swears it cured her of the flu!

Squeezing a wedge of lime over keto thai chicken soup

More Keto Thai Recipes

Thai Style Pork Meatballs

Thai Cucumber Salad

Thai Fish Cakes

Thai Red Beef Curry

Thai Shrimp Spring Rolls

A white bowl filled with chicken zoodle soup on a white background
Print

Paleo Thai Chicken Zoodle Soup

Craving healthy Thai food without all the sugar and carbs? This rich and spicy low carb soup will warm you up.
Course Soup
Cuisine Thai
Keyword chicken zoodle soup, thai chicken soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 277kcal

Ingredients

  • 1 tbsp coconut oil
  • 1/4 medium onion, chopped
  • 1 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 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, spiralized
  • 1 lime cut into 8 wedges

Instructions

  • In a large sauce pan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
  • Stir in the jalapeño, curry paste and garlic, and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk, whisking until fully combined.
  • Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Let simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.
  • Divide the zoodles among 8 soup bowls and ladle the 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 few days).
  • Serve each with a squeeze of lime.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 6.6g | Protein: 21.3g | Fat: 16.1g | Fiber: 1.2g

 

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Filed Under: Dairy Free, Gluten Free, Low Carb, Main Dishes, Paleo, Soups, Chilis & Stews Tagged With: chicken, coconut milk, zucchini

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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.

Reader Interactions

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    Recipe Rating




  1. Lori says

    January 21, 2015 at 8:35 am

    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
    • Carolyn says

      January 21, 2015 at 8:58 am

      Good to know. Have you tried rutabaga or turnip? I did a small rutabaga once and then fried the noodles. They were tasty…not exactly crisp but really tasty!

      Reply
      • Lori says

        January 21, 2015 at 2:46 pm

        I have not tried those – I’ll consider rutabaga, but turnip and I are no longer on speaking terms. 🙂

        Reply
        • Carolyn says

          January 21, 2015 at 3:39 pm

          Uh oh! What did turnip do to you???

          Reply
          • Lori says

            January 21, 2015 at 8:38 pm

            It tricked me into eating it then gave me acid reflux. Bad turnip.

          • Carolyn says

            January 21, 2015 at 8:41 pm

            Ah…nasty sneaky turnip!

        • Nichol says

          February 28, 2016 at 9:42 pm

          What cutter do u have? I got one and it didn’t wk at all:(

          Reply
          • Carolyn says

            February 28, 2016 at 11:04 pm

            http://www.amazon.com/gp/product/B00KOWGZJE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00KOWGZJE&linkCode=as2&tag=aldaidrabfo05-20&linkId=TRKRGBJIZ4U3JYNJ

  2. Hannah R. says

    January 21, 2015 at 9:00 am

    Looks delicious, can’t wait to try it!

    Also FYI: the serving size says ‘1 cupcake’! 😉

    Reply
    • Carolyn says

      January 21, 2015 at 9:06 am

      Must have been auto-correct. Off to fix it!

      Reply
  3. lisa says

    January 21, 2015 at 9:02 am

    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
    • Carolyn says

      January 21, 2015 at 9:06 am

      Yep, 1 cup.

      Reply
  4. KalynsKitchen says

    January 21, 2015 at 12:42 pm

    Great recipe! I love everything about this.

    Reply
  5. Susan says

    January 21, 2015 at 4:11 pm

    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
  6. Alice @ Hip Foodie Mom says

    January 21, 2015 at 4:30 pm

    Carolyn, I love my spiralizer!!! and love your paleo/low carb spin on one of my favorite Asian soups!! love the green curry paste!

    Reply
  7. Catherine says

    January 22, 2015 at 9:24 pm

    Great and healthy recipes. xo Catherine

    Reply
  8. tiffany says

    January 23, 2015 at 4:12 pm

    Do you think this would freeze well?

    Reply
    • Carolyn says

      January 23, 2015 at 5:26 pm

      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. Beth.H says

    January 25, 2015 at 1:03 pm

    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. dreeza says

    January 25, 2015 at 7:04 pm

    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. Shelley says

    January 26, 2015 at 2:09 pm

    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
    • Carolyn says

      January 26, 2015 at 10:39 pm

      Glad to hear it!

      Reply
  12. Julie says

    January 26, 2015 at 10:06 pm

    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
    • Carolyn says

      January 26, 2015 at 10:35 pm

      Light coconut milk would be a lot less satisfying and filling so yes, I can see that!

      Reply
  13. linda says

    February 1, 2015 at 10:40 pm

    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. KalynsKitchen says

    February 2, 2015 at 9:28 am

    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
    • Carolyn says

      February 2, 2015 at 9:48 am

      Thanks, Kalyn!

      Reply
  15. Megan says

    April 24, 2015 at 9:34 am

    I love this recipe. I’ve made it twice in 2 weeks. Addicted.

    Reply
  16. Kitty says

    May 26, 2015 at 5:51 pm

    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. Erica says

    November 29, 2015 at 6:48 pm

    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. LeAnne says

    January 4, 2016 at 9:23 pm

    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
  19. Wendy says

    January 10, 2016 at 1:24 pm

    Made this soup today and tried out my new spiralizer. The soup is yummy and I LOVE my new spiralizer!!

    Reply
  20. Eileen says

    January 14, 2016 at 9:01 pm

    Do you think I could use the red curry paste instead of the green?

    Reply
    • Carolyn says

      January 14, 2016 at 9:42 pm

      Sure!

      Reply
  21. Shannon says

    April 15, 2016 at 3:57 pm

    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. Mary says

    October 17, 2016 at 1:42 pm

    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
    • Carolyn says

      October 17, 2016 at 3:27 pm

      I am so glad you tried it too!

      Reply
  23. Keisha says

    December 12, 2016 at 5:47 pm

    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. Isata says

    February 9, 2017 at 4:06 pm

    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
    • Carolyn says

      February 9, 2017 at 5:29 pm

      Glad you enjoyed it!

      Reply
  25. Diana Hansberry says

    March 9, 2017 at 1:44 pm

    Do you have a good quality small spiralizer that you recommend? I used to have the big one you linked to but it was just a hassle and bulk for my small house. I saw this one below but it seems kinda dangerous for kids..are they all that way? my kids always enjoyed using the big one.

    https://www.amazon.com/dp/B01CA6R4RS?psc=1

    Reply
    • Carolyn says

      March 9, 2017 at 2:31 pm

      I do still use the Paderno one but I hear good things about this little one too http://amzn.to/2mFNngA

      Reply
  26. Beth says

    September 17, 2017 at 4:53 pm

    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
    • Carolyn says

      September 18, 2017 at 6:43 am

      I am so glad to hear it hit the spot, especially for someone who is going through chemo.

      Reply
  27. Monique says

    November 12, 2017 at 4:15 pm

    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
    • Carolyn says

      November 12, 2017 at 7:27 pm

      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. Lisa says

    March 3, 2018 at 10:01 am

    5 stars
    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
    • Carolyn says

      March 3, 2018 at 6:49 pm

      So glad you tried it with the fish sauce.

      Reply
  29. Coleen says

    March 13, 2018 at 12:00 pm

    4 stars
    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. Jennifer Blake says

    March 15, 2018 at 12:11 pm

    5 stars
    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
    • Carolyn says

      March 15, 2018 at 1:23 pm

      It really isn’t spicy at all! Give it a whirl.

      Reply
  31. Lauren @ HealthyDelish says

    March 15, 2018 at 12:15 pm

    5 stars
    I’ve made something similar – zucchini noodles work so well in Asian inspired sous!

    Reply
  32. gerry speirs says

    March 15, 2018 at 4:35 pm

    5 stars
    Yum, i totally love this kind of meal at my local Thai!

    Reply
  33. Nancy says

    April 28, 2018 at 12:33 pm

    Thank you for sharing this recipe! I made it today and it was delicious!!

    Kind regards,
    Nancy

    Reply
  34. Jacky Pereira says

    July 16, 2018 at 5:23 pm

    5 stars
    Delicious! My hubby said he could eat this every week forever… he is super picky, so thats a win!

    Reply
  35. Jen says

    August 16, 2018 at 8:44 am

    4 stars
    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
    • Carolyn says

      August 16, 2018 at 9:00 am

      I think they should be okay as long as they aren’t sitting in the soup all day.

      Reply
  36. Maryana says

    September 8, 2018 at 6:08 pm

    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
    • Carolyn says

      September 9, 2018 at 9:48 am

      So glad you liked it!

      Reply
  37. Lauren says

    November 4, 2018 at 11:55 am

    This looks so good! Can you make this in a crockpot?

    Reply
    • Carolyn says

      November 4, 2018 at 9:16 pm

      I am sure you can, but I haven’t tried it.

      Reply
  38. Sabrina says

    January 4, 2019 at 12:02 pm

    5 stars
    My kids are more motivated to eat veggies when they’re in spiral form so I use it as much as possible too! This soup sounds pretty amazing!

    Reply
  39. Andie Thueson says

    January 4, 2019 at 12:46 pm

    5 stars
    Thai food has become a fan favorite in our home. I will have to give this recipe a try!

    Reply
  40. Jessica says

    January 4, 2019 at 1:14 pm

    5 stars
    oh my gosh this looks amazing! Thank you so much!

    Reply
  41. Allyson Zea says

    January 4, 2019 at 1:41 pm

    I think this would be good without the chicken? It looks so hearty and I love Thai soup!

    Reply
  42. Tara says

    January 4, 2019 at 1:50 pm

    5 stars
    So delicious! Love a new way to eat zoodles.

    Reply
  43. Alison F. says

    January 4, 2019 at 7:44 pm

    5 stars
    I made this soup tonight and it was delicious. I subbed 2 tbsps red curry paste for the green (I like spicy soup ) and didn’t have zucchini so I added mushrooms at the same time as the red pepper instead; otherwise, I made it as written. I’ll be making this often. Thank you so much!

    Reply
    • Carolyn says

      January 5, 2019 at 9:56 am

      Your version sounds wonderful!

      Reply
  44. Erica Robertson says

    January 14, 2019 at 10:03 pm

    5 stars
    Omg this is delicious! Even my husband who “hates” Thai food loves this soup! It’s so easy and so yummy. Def good spice. I got yellow curry paste bc my Safeway didn’t have green. Added Mung sprouts as a garnish! So good!!

    Reply
    • Carolyn says

      January 15, 2019 at 8:22 am

      So glad you liked it!

      Reply
  45. Leahna says

    February 10, 2019 at 4:12 pm

    I made this and omglob, I can eat this erryday 🤤
    So good! Thanks

    Reply
  46. Krissy Allori says

    October 3, 2019 at 3:43 pm

    5 stars
    This is so good! I think it’s going to be my new go to soup when I’m feeling a little under the weather.

    Reply
  47. Natalie says

    October 3, 2019 at 5:55 pm

    5 stars
    Light & so tasty!! Love zoodles!! I feel so much better eating them & not guilty!

    Reply
  48. Julie Blanner says

    October 3, 2019 at 7:03 pm

    5 stars
    This was so good! I loved the flavor, but I loved even more that my girls loved it. They are so picky sometimes!

    Reply
  49. Kristyn says

    October 3, 2019 at 7:38 pm

    5 stars
    I am excited to make this!! Love thai soups & I love the idea of using zucchini, instead of pasta! Looks delicious!

    Reply
  50. Sara Welch says

    October 3, 2019 at 9:26 pm

    5 stars
    This is everything a gourmet soup should be, and then some! Looking forward to making this for dinner tomorrow; delish!

    Reply
  51. Blossom Smith says

    October 21, 2019 at 2:07 am

    I just made this tonight. I tweaked it. I did 1/2 teaspoons of: pepper, thyme, poultry seasoning, basil and 2 chicken bouillon cubes(I may do one next time) I also did chicken thighs since I had them on hand. I loved it. I did it 8 hours in the crock pot. This will be how I make chicken noodle soup from now on. Thanks for the recipe!

    Reply
  52. JBean says

    December 3, 2019 at 1:24 pm

    5 stars
    Just made this! Super delicious. I followed recipe to the T. Next time I might add a smidge more “kick” with some chili paste but this one is a keeper!

    Reply
  53. HomeEducatingWinns says

    January 21, 2020 at 1:17 am

    5 stars
    Wow. I like Thai food, but because of a cancer diagnosis we have been doing keto, so I was excited to find this recipe. Made it tonight, but I have no spiralizer so I just used my mandolin for julienne type zucchini cuts. We loved it, even my 14 yo. It wasn’t until I was packing leftovers that I realized I had forgotten to put in the fish sauce, but I had doubled the recipe to have lots leftover so I added it. We love it both ways, and I loved the unami flavor after adding the fish sauce. It was my first time using the curry paste, I’m glad I did. And thank you for the lesson on the coconut milk, I was wondering the same thing when I was at the store today!

    Reply
  54. m says

    February 22, 2021 at 8:25 am

    5 stars
    I am excited to make this!!

    Reply

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