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Learn how to make Thai easily and quickly at home with this ONE POT Thai Red Curry Chicken Zoodle Soup recipe! So much better than any takeout and you can control exactly what goes in it. Layers upon layers of delicious vegetables, spiralized zucchini, and tender, shredded chunks of chicken, all in a coconut red curry broth. Absolutely outstanding and delicious! #thai #takeout #lowcarb #soup | https://withpeanutbutterontop.com

Thai Red Curry Chicken Zoodle Soup

Learn how to make a delicious and healthy Thai dish on your own stovetop! Creamy, red curry coconut broth filled with vegetables, lean chicken, and spiralized zucchini noodles. Perfect soup to warm you to the core!
Course Lunch, Main Course, Soup
Cuisine Asian
Keyword Thai, Thai Red Curry Chicken Zoodle Soup, Zoodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 - 8 servings
Calories 346kcal



  • 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

Other Ingredients:

  • 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.


Sodium:  If using regular chicken stock/broth or soy sauce, season broth with salt to your taste preference. We prefer to use low-sodium or unsalted products to control the amount of sodium that goes into a recipe.
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 Mae Ploy. ADD CURRY PASTE TO SUIT YOUR TASTE PREFERENCES. I recommend starting with 2 oz (half of a jar) and add more to taste.
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.
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.


Serving: 1serving | Calories: 346kcal | Carbohydrates: 21g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 1116mg | Potassium: 1309mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6670IU | Vitamin C: 30.9mg | Calcium: 82mg | Iron: 2.5mg