Thai Chicken Soup Recipe
This Thai Chicken Soup with zucchini noodles is the ultimate low carb comfort food. It has a rich, coconut-scented broth with plenty of chicken and vegetables. And it takes only 30 minutes to make!
Servings 8 servings
Calories 272kcal
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
- 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.
Notes
Storage Information: Store the soup and the zucchini noodles separately in covered containers in the fridge for up to 5 days.
Nutrition
Serving: 1.5cup | Calories: 272kcal | Carbohydrates: 6g | Protein: 26.7g | Fat: 16.5g | Fiber: 1g