This 30-minute Thai Red Curry Chicken Zoodle Soup is a fast and easy one pot recipe made with healthy ingredients that the whole family will love! Bring Thai takeout right to your table, but made from home and with love. Creamy, curry coconut broth filled with vegetables, lean chicken breast, and zucchini noodles in place of ramen noodles for a great, low-carb option. Perfect for a cold date-night in or after a long, busy work day.
Skip takeout and make this at home in one pot and in 30 minutes!
SOUP FOR THE SOUL
There’s nothing I love more on a cold winter day than soup. My husband and I have gone through more soup than we have coffee or hot tea this winter. There’s just something about warm broth that not only warms you to the core after a cold, wintry walk through the woods, but also warms your heart.
I think what we love most about soups is the versatility and how healthy you can make one. You can put in just about any vegetables you want or have on hand, season it to your taste preference, and always have leftovers for lunches the next day.
Not only that, but they freeze well, too! Making for a great meal option when you come home from a long trip. Who doesn’t love that? Anyone else come home from a long trip feeling like you need a vacation to relax from that trip? HA! So pulling a soup from the freezer to thaw is perfect!
TAKEOUT FROM SCRATCH
Another thing we love is takeout when we are tired and wanting to relax. But you just got back from a trip where all you did was eat out and indulge a bit, right? The last thing you want to do is order another meal out when you know you should be reigning things in a bit.
That’s why learning to make your favorite takeout recipes like this Thai Red Curry Chicken Zoodle Soup or Garlic Beef and Ramen Stir Fry at home is key! You not only save money, but you can also make the recipe to fit your exact diet and taste preferences. Want more noodles? Add more noodles! Want more vegetables? Add more vegetables. More meat? I think you get the point!
This recipe is also freezer-friendly for those who love to prep freezer meals (like us) to have on hand for such occasions.
INGREDIENTS NEEDED TO MAKE THIS SOUP
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Vegetables: bell pepper, mushrooms, onion, carrots, zucchini, green onions, fire-roasted tomatoes, minced garlic
- Chicken breast
- Coconut milk
- Unsalted chicken stock – you can use regular or low-sodium
- Red curry paste
- Low-sodium soy sauce
- Seasonings: salt, pepper, lightly dried ginger, basil, cilantro (or use fresh seasonings)
- Olive oil
TIPS AND SWAPS
- You can use as little or as many vegetables you have on hand as you prefer: bok choy, red onion, kale, cabbage, snow peas, spinach, etc.
- Red Curry Paste: Please keep in mind the difference in brands when making this. Some brands will be spicier than others. If you’re not familiar with red curry paste, I would recommend the Thai Kitchen Red Curry Paste, as it won’t be as spicy as say the Mae Ploy brand. ADD CURRY PASTE TO SUIT YOUR TASTE PREFERENCES. I recommend starting with 2 oz (half of a jar) and add more to taste.
- Vegetarian option: You can omit the chicken breast and swap vegetable broth for the chicken stock to make this vegan/vegetarian-friendly.
- Chicken breast can be swapped with tofu, pork, or chicken thighs.
- Noodles: If you’re not a fan of spiralized zucchini and want this to be more authentic Thai takeout, swap with ramen noodles. Simply cook the noodles according to the package instructions and discard the seasoning packet.
- Stock: Chicken stock can be swapped with chicken broth. If you use regular or low-sodium chicken broth/stock or soy sauce, I recommend seasoning with salt to your taste preferences.
- Freezing: If making this to freeze and not eat right away, I would either skip the cooking process of the zoodles or add them to the soup when pulled from the freezer to re-heat. You can also partially cook the zoodles. It will all depend on how well-done you prefer them. I thickly spiralize mine and cook them for a few moments only, as I prefer to keep some crispness. They will get soggy the longer they cook – initially and when re-warming.
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HOW TO MAKE THIS THAI RED CURRY CHICKEN ZOODLE SOUP
To make this incredibly delicious Thai Red Curry Chicken Zoodle Soup, you must start by cooking the chicken and prepping your vegetables while the chicken is cooking. The key to keep this at a 30-minute meal is your use of time from start to finish!
- Place a large stock pot (or Dutch oven) over medium-high heat with olive oil. Season chicken breasts with salt and pepper, to taste. Once the oil is hot, add the chicken breasts and cook 3-4 minutes, per side (time will depend on how thickly cut the breasts are), or until the internal temperature reaches 165 degrees F using a meat thermometer. Remove to a place and cover to keep warm.
- While the chicken is cooking, prepare the vegetables by peeling, slicing, and dicing. Prepare the zucchini using a Spiralizer.
- Once the chicken breast has been removed, add another tablespoon of olive oil to the pot and sauté the bell peppers, onions, and carrots for 3-4 minutes. Once the onions are translucent, add in minced garlic and ginger to sauté for 30-60 seconds.
- Add in the paste, stock, soy sauce, tomatoes, and mushrooms. Season with salt to your taste preference.
- Bring to a boil and reduce heat to medium-low. Simmer for 8-10 minutes. Shred chicken with two forks.
- Add in coconut milk, lime juice, lime zest, green onions, and spiralized zucchini. Add shredded chicken back to re-warm. Simmer 3-4 minutes, or until the zoodles have reached desired doneness.
- Garnish with cilantro, basil, red pepper flakes, and green onions – if preferred. Delicious with a fresh squeeze of lime juice overtop!
TOOLS USED TO MAKE THIS SOUP
MORE SOUPS YOU WILL LOVE
- Easy One Pot Broccoli Cheddar Soup
- Instant Pot Chicken Noodle Soup (stovetop instructions included!)
- One Pot Sausage Tortellini Tomato Soup
- Easy One Pot Lasagna Soup
- Instant Pot Chicken Taco Soup
- Healthy Zuppa Toscana
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Thai Red Curry Chicken Zoodle Soup
- 1 lb chicken breast, (sliced thin)
- 1 tbsp olive oil
- salt and pepper, (seasoned to taste)
- 2 medium carrots, (peeled and sliced)
- 1 red bell pepper, (chopped)
- 8 oz baby bella mushrooms, (sliced)
- 1 medium onion, (chopped)
- 1/4 cup green onions, (chopped)
- 3 medium zucchini, (spiralized)
- 1 14.5oz can of fire-roasted tomatoes, (do not drain)
- 5 cups unsalted chicken stock, (or broth *SEE NOTES BELOW)
- 4 oz jar red curry paste (*SEE NOTES BELOW)
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1 tbsp lightly dried ginger, (or 2 tbsp freshly grated)
- 2 tbsp low-sodium soy sauce
- 1 tbsp lightly dried basil (or 2 tbsp freshly chopped)
- 1 tbsp lightly dried cilantro (or 2 tbsp freshly chopped)
- 1 14 oz. can full-fat coconut milk
- Zest of 1 lime
- 2 limes, (1 squeezed and 1 sliced for garnishment)
- 1-1 1/2 tsp salt, (more or less - to taste)
- 1/4-1/2 tsp black pepper, (more or less - to taste)
- freshly chopped basil or cilantro
- red pepper flakes
- crushed peanuts
- chopped green onions
- Heat 1 tablespoon of olive oil in a large stock pot (or Dutch oven) over medium-high heat. Season chicken breast with salt and pepper, to taste. Place the chicken breast into the pot to brown on both sides 2-4 minutes. Time will be dependent on how thickly cut the breasts are. Internal temperature should read 165 degrees F using a meat thermometer. Remove to plate and cover to keep warm.
- Add 1 tablespoon of olive oil to the pot to warm. Once heated, add carrots, peppers, and onions (not green onions). Sauté 3-4 minutes, or until the onions are translucent. Add minced garlic and ginger. Cook 30-60 seconds.
- Add red curry paste, stock, tomatoes, soy sauce, basil, cilantro, and mushrooms. Stir well. Season with salt and pepper, to your taste preference (see notes below on sodium).
- Bring to a boil then reduce heat to medium-low and gently simmer for 8-10 minutes. Shred chicken using two forks.
- Add coconut milk, lime juice, lime zest, chopped green onions, and zoodles. Add shredded chicken back to re-warm.
- Allow to cook 2-3 minutes, or until the zoodles have reached desired doneness. Keep in mind, they will continue to cook in the broth as it cools.
- Serve garnished with green onions, red pepper flakes, freshly chopped basil and/or cilantro, and a lime wedge.
Made this dish last week. I was a little skeptical as i was making it, as the flavors were not coming together as i would have expected, but i will say once i added the coconut milk and let it reduce it was very very delicious and it was even better the next day. great tip to add the zucchini later, i would just place raw on top before heating up, perfect consistency. would highly recommend!
Thank you so much, Jon! I’m glad it turned out better than you thought it would! 🙂
I have not leFt a review on this recipe yet, but i have made it probably 6 times now in the past year. Every singke time i make It it’s a huge hit. The flavors are incredible and everyOne Goes back for 3rd’s or 4th’s. Thank you for thIs recipe that my mom (who has a medical condition and haS to eat paleo) can eat and lOve. <3
Aww! Thank you SOO very much! 🙂 This comment made my whole weekend to read! I really appreciate that you took the time to come back and leave a comment. I’m so glad you and your family love the recipe like you do. Means a lot to me!!