Thai Chicken Zoodle Soup

Depending on where you live, I live in Souther California, our “soup season” doesn’t last long. Although our nights are still a little ‘chilly’ it isn’t exactly soup weather right now. But, clearly that didn’t stop me from making this soup that my mother-in-law posted. I guess my father-in-law has been under the weather, so she’s been making soup for the last 8 days. Bless her heart, man colds, right!? haha

The great thing about soup is how easy and customizable they are. You can shop for what is on the recipe or just use what ingredients you have in your fridge. Leave out the chicken and swap the chicken broth for veggie broth, and you have a delicious vegetarian soup. The broth in this is so flavorful, and delicious. You might want to make a double batch like I did. I am soup-er glad I did! *Haha, my husband will appreciate that pun, if he ever reads my posts 😉 -keep you posted!

I hope you make this, even if it isn’t soup season! I appreciate comments and ratings! Enjoy and Happy Meals ~Jeanne

Thai Chicken Zoodle Soup

This is extremely flavorful. The right amount of heat from the red chili paste, but not too much. Omit the chicken for a vegetarian version.

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Prep Time: 20 minutes minutes

Total Time: 1 hour hour

Course: dinner, Main Course, Soup

Cuisine: Thai

Keyword: chicken, chicken soup, Dinner, easy recipes, soup, Thai, zoodles, zuccini

Equipment

• heavy pot

Ingredients

• 1 – 2 tbsp avocado oil
• ½ cup green onion – chopped
• 4 tsp fresh ginger – grated
• 2 tsp fresh garlic – grated
• 4 cups chicken broth
• 1 (15 oz) can fire roasted diced tomatoes
• 4 tbsp red curry paste
• 1 cup yellow bell pepper – thin sliced
• 1 cup red bell pepper – thin sliced
• ½ cup celery – chopped or bean sprouts
• 1.5 lbs chicken – cooked and shredded
• 1 cup coconut milk or use entire can
• 2 tbsp fresh lime juice
• 2 cups spiralized zucchini If using frozen, defrost first

Toppings: optional

• thin sliced jalapeño
• diced avocado
• rough chopped cilantro

Instructions

• I a large soup pot, add your olive oil and onions. Sauté for about 5 minutes, then add ginger and garlic. Stirring for 1-2 minutes until fragrant.

  Add in chicken broth and red curry paste and stir until it's combined.

  Add in the bell peppers and celery, bring to a boil, then turn down to a simmer for 20 minutes.

  Add chicken and zoodles, cook for 5 minutes till all veggies are warmed and incorporated.

  Add in the lime juice, stir. Add in the coconut milk and stir until fully incorporated.

  Serve and Enjoy! *Top bowls with roughly chopped cilantro, thin sliced jalapeño and diced avocado.

Tried this recipe?Let us know how it was!

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