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Jan 2

Thai Chicken Zoodle Soup

Keto
Paleo
Whole30
Gluten Free
Less than 30 minutes
Instant Pot
Keto
Paleo
Whole30
Gluten Free
Less than 30 minutes
Instant Pot

Thai Chicken Zoodle Soup is a creamy, curry based soup packed with vegetables and flavor! Zucchini noodles mimic a “ramen” style soup that you and your family will fall in love with. This simple recipe can be made in the Instant Pot or Stovetop for ultimate ease! Grain-Free, Dairy-Free, and Whole30 approved.

Soup Season = The Best Season!

Grab your spoons and favorite soup bowls, friends! I have quite a treat for you. Not only are you getting the recipe for this gloriously delicious and easy to make soup, BUT I’ve teamed up with 4 of my healthy blogging friends to give you a total of 5 NEW recipes for January! All Whole30 compliant and comforting to your bodies.

I’ve officially declared January the month of soup. I could eat it all month long as if my life depended on it. It nourishes my body and soul, but also makes me feel so satisfied and just HAPPY!!

Definitely excited that my first recipe of 2019 is this Thai Chicken Zoodle Soup. You guys are seriously in for a BIG treat. It’s a new family favorite! So many veggies, and a creamy curry broth that is incredibly delicious and comforting.

Also a recipe that will be published in my Big Book of Instant Pot Recipes (set to be published in 2019). Don’t worry, I’ll remind you at least a thousand more times before it’s published, 😉

How to make Thai Chicken Zoodle Soup:

  • Have your veggies prepped (onion chopped, ginger chopped, and garlic minced). Select the saute function on the Instant Pot. Once hot, add the onion and saute for a few minutes. Then add the garlic and ginger!
  • Select cancel on the IP. Add in the bell pepper, carrots, chicken broth, chicken breast, curry paste, tomatoes, and sea salt. Cook on high pressure for 8 minutes.
  • Use a quick release. Remove the chicken breast and shred with a fork. Stir the coconut milk and lime into the pot. Add the chicken and zucchini noodles back to the soup and let sit for about 10 minutes before serving.

No Instant Pot? No worries! I’ve also provided you with directions to make on the stovetop. You can’t go wrong either way. So cozy on a cold winter evening! Scroll all the way down to the end of this post for the recipe card.

Want to know what else is cozy? These 4 other soup recipes!

More Soup Recipes:

Starting with Kimchi Soup from Erica and Justin at Real Simple Good.

Also, this  Turkey Meatball Zoodle Soup from my friend, Michele, The Paleo Running Momma. We kind of like this whole zucchini noodle thing, replacing the need for pasta!

From Mary’s Whole Life, a Whole30 Maryland Crab Soup!

And last, but not least, my friend Jessica’s Zuppa Toscana, from Real Food with Jessica.

Enjoy!! And get the recipe for Thai Chicken Zoodle Soup below.

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Thai Chicken Zoodle Soup

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 227 kcal
Author Amy Rains
5 from 27 votes
Print

Ingredients

  • 2 tbsp avocado oil or olive oil
  • 1/2 large white onion
  • 1 tbsp chopped fresh ginger
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 14.5 oz can fire roasted tomatoes
  • 2 tbsp Thai Red Curry Paste
  • 1 tsp salt
  • 1 yellow bell pepper, diced
  • 3 carrots, peeled and diced
  • 1.5 lbs raw chicken breast
  • 1 13.5 oz can full fat coconut milk
  • 1 lime, juiced
  • 2 large zucchini, spiralized
  • 1/4 cup chopped fresh cilantro

Instructions

For the Instant Pot:

  1. Select the saute function to medium (if possible) on the Instant Pot. Coat the bottom of the pot with oil, and once hot, add onion. Cook for 2-3 minutes, then toss in ginger and garlic. Once the vegetables are gently browned, about another 3 minutes, select cancel.
  2. Now add in chicken broth, tomatoes, Thai curry paste, sea salt, bell pepper, carrots, and chicken breast. Secure the lid. Select manual, or pressure, and cook on high pressure for 8 minutes.

  3. Use a quick release, and remove the lid. Take out the chicken breast and shred with a fork and knife. Place the chicken back into the pot. Now stir in coconut milk, lime juice, and spiralized zucchini. Let sit for about 10 minutes before serving. 
  4. Pour into individual bowls, add salt to taste. Garnish with fresh cilantro (if using).

For the Stovetop:

  1. Cut the chicken into bite sized pieces. Heat a large pot to medium heat. Once hot, add oil and onion. Cook for 2-3 minutes, then add chicken, garlic, and fresh ginger. Cook for another 4-5 minutes.

  2. Now pour in the chicken broth, diced tomatoes, curry paste, salt, bell pepper, and carrots. Heat to a roaring boil, then reduce to a simmer. Cook for another 10 minutes.

  3. Add the Coconut milk, lime, and zucchini. Simmer for another 3-5 minutes. 

  4. Pour into individual bowls, add salt to taste. Top with chopped fresh cilantro.

Calories 227kcal
Fat 8g
Saturated fat 1g
Cholesterol 72mg
Sodium 981mg
Potassium 937mg
Carbohydrates 10g
Fiber 2g
Sugar 5g
Protein 26g
Vitamin A 6325%
Vitamin C 41.8%
Calcium 56%
Iron 1.3%
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  1. Audry says

    January 2, 2019 at 11:07 am

    Hi there! I can’t wait to try this soup, however I don’t see the instructions for stove top prep??? Am I missing it?!

    Reply
    • Amy says

      January 2, 2019 at 1:16 pm

      Thanks for catching that Audry! I just updated it with the stove top directions.

      Reply
  2. Tiana Cheung says

    January 2, 2019 at 3:33 pm

    This looks a great Asian Whole30 recipe, which are hard to come by! Would you mind specifying the quantity and type of tomatoes? I don’t see it in the ingredients list. Thank you!

    Reply
    • Amy says

      January 2, 2019 at 4:27 pm

      Just updated it! 14.5 oz can diced fire roasted tomatoes.

      Reply
      • Melissa Phan says

        January 12, 2020 at 9:41 pm

        5 stars
        This was amazing! This is coming from a Vietnamese person that loves Thai. 🙂 I already had the 5oz coconut cream so I just used one can of that vs the 13.5oz of coconut milk. It makes a lot that I can’t eat. I was going to freeze it but wonder how the zoodles will freeze?

        Reply
  3. Morgan says

    January 2, 2019 at 3:34 pm

    This sounds amazing!! One quick question- in the instructions (step 2) I see to add the tomatoes- but I don’t see tomatoes listed in the ingredients list? What type and size tomatoes?
    Thank you so much!!

    Reply
    • Amy says

      January 2, 2019 at 4:26 pm

      Just fixed it! 14.5 oz can fire roasted tomatoes

      Reply
  4. KATHRYN MULCAHY says

    January 2, 2019 at 4:10 pm

    Hi! The instructions include tomatoes but not listed under ingredients?
    Can you please update?
    Eager to try out this recipe!
    Thank you! 🙂

    Reply
    • Amy says

      January 2, 2019 at 4:26 pm

      It’s updated, thank you!

      Reply
  5. Sandi Curry says

    January 4, 2019 at 4:29 am

    hi, can regular milk be used in place of coconut milk ?

    Reply
    • Amy says

      January 4, 2019 at 8:24 am

      No!! The texture would be off (milk would curdle) and the coconut milk gives it a yummy Thai taste.

      Reply
  6. Lori C. says

    January 5, 2019 at 11:03 am

    hi, this soup looks delicious! I’m planning to make early and let simmer a few hours before eating. Can I add the noodles and coconut milk right away, or do I have to wait until almost ready to eat?

    Reply
    • Amy says

      January 5, 2019 at 11:51 am

      I would wait to add the zoodles until about 5 mins before ready to serve. The coconut milk can be added then too, or earlier. Either way!

      Reply
  7. Andrea H. says

    January 6, 2019 at 10:10 pm

    Hi! Is there a red and yellow curry paste that you like to use that don’t have cane sugar in them? What brands are your favorite? (Also, could you use yellow curry with this recipe instead?). Thanks!

    Reply
    • Amy says

      January 6, 2019 at 10:24 pm

      Yes! The Thai Kitchen brand. It’s in all of my local grocery stores!

      Reply
    • Amy says

      January 6, 2019 at 10:27 pm

      And yes to yellow curry paste ????

      Reply
  8. Anna says

    January 7, 2019 at 5:25 pm

    I don’t have a spiralizer, but I’ve found zucchini noodles in the frozen section. Could I add them in frozen at the same step?

    Reply
    • Amy says

      January 7, 2019 at 6:03 pm

      Sure! You may need to cook a few minutes longer.

      Reply
  9. Cindy says

    January 10, 2019 at 10:24 pm

    Can this be made in a crockpot? I don’t have an Instant Pot. Thank-you!

    Reply
    • Amy says

      January 10, 2019 at 10:56 pm

      Yes! Wait to add the coconut milk and zucchini at the very end. Cook on low for 4 hours.

      Reply
      • Cindy says

        January 12, 2019 at 9:41 pm

        5 stars
        Thanks for your quick reply! I made this today and it is wonderful! I made it on the stovetop because I started too late for crockpot. I only made 2 changes – I can’t do jalapenos in fire roasted tomatoes so I used tomatoes with green chilis, and the zucchini at my grocery were no bigger than my thumb so I used yellow squash. Will definitely make again.

        Reply
  10. Cleo says

    January 13, 2019 at 4:59 pm

    5 stars
    This was a HUGE hit with my 11 and 13 years olds. I decided to add spiralized sweet potato instead of zucchini which was so yum! My kids grabbed all the chicken when they got 2nds so I might add more of that next time. And there will definitely be a next time!

    Reply
    • Amy says

      January 13, 2019 at 6:25 pm

      5 stars
      Love that!! Thanks so much for stopping by and trying it!

      Reply
  11. kendra brooks says

    January 28, 2019 at 1:01 pm

    5 stars
    Oh my gosh this soup is GORGEOUS.
    I just made a no meat version as we’re reducing our meat intake and it tastes amazing without meat so I can’t wait to make it again on a meat day. So very very yummy. ????

    Reply
    • Amy says

      March 12, 2019 at 12:29 pm

      5 stars
      So glad you loved it!

      Reply
  12. Gina Stephens says

    January 29, 2019 at 3:44 pm

    Made this for a vegan friend by omitting the chicken, adding mushrooms and substitutions vegetable broth. So yummy!

    Reply
    • Amy says

      January 29, 2019 at 6:54 pm

      5 stars
      Love those substitutions!

      Reply
  13. LACY says

    January 30, 2019 at 10:03 am

    Hi! I was wondering if there was a way I could make this in the crockpot. What do you think?

    Thanks

    Reply
    • Amy says

      January 30, 2019 at 9:42 pm

      I have not made it in my crockpot, but you definitely can. Add all the ingredients (except the zucchini noodles) to the pot and cook on low for 4-6 hours (depends on your crockpot). Add the zucchini noodles the last 15 minute.

      Reply
  14. LACY says

    January 30, 2019 at 10:04 am

    I accidentally bought the red curry paste, not the yellow. Is that okay? Do I need to buy the yellow?
    Thank!

    Reply
    • Amy says

      January 30, 2019 at 9:41 pm

      You are fine! Red Curry paste is what is used in this recipe.

      Reply
  15. Irene says

    January 31, 2019 at 3:45 pm

    Is a serving size 1 cup?

    Reply
    • Amy says

      February 1, 2019 at 12:30 am

      Yes, a little more than a cup actually. About 1 1/4 cup

      Reply
  16. Natalie says

    February 19, 2019 at 3:48 pm

    Hi Amy! I am hoping to make this for the entire week to eat for lunch. I see notes that the coconut milk and zoodles should be added in last. Do you think this will keep all week? I’m nervous the zoodles will soak up the liquid from the soup.

    Reply
    • Amy says

      February 19, 2019 at 4:28 pm

      Hi Natalie,

      You can add the zucchini noodles, they won’t absorb too much of the soup. I do prefer to wait to add them until I am going to eat so they stay more “fresh”, so you could spiralize them in advance and keep in a separate container. Just add once the soup is reheated and ready to eat.

      Reply
  17. Suzanne says

    September 5, 2019 at 5:34 pm

    This looks so good! What a great way to use a bunch of zucchini!

    Reply
  18. Vanessa says

    September 5, 2019 at 5:36 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Amy says

      September 5, 2019 at 6:17 pm

      Yes!! Keeps about a week, but I wouldn’t add in the zucchini if you want to use it throughout the week. Keep the zucchini separate and add with each individual use.

      Reply
  19. Tracy Ricchiuto says

    September 15, 2019 at 4:03 pm

    5 stars
    I used 8QT instant pot and doubled the amount of chicken and added mushrooms. Made one day ahead to let the flavors merge together overnight. Made zoodles next day- wow-So delicious!!!!!

    Reply
    • Amy says

      October 25, 2019 at 11:21 am

      5 stars
      LOVE that!! Thanks for the tip on the Instant Pot!

      Reply
  20. Lisa says

    October 22, 2019 at 12:12 am

    Would it be ok to use light coconut milk?

    Reply
    • Amy says

      October 23, 2019 at 4:44 pm

      Yes! It will be a bit more watery, but still tasty.

      Reply
  21. Lori says

    November 14, 2019 at 12:37 am

    5 stars
    This was outstanding. Thank you!

    Reply
  22. Christine says

    October 30, 2020 at 11:58 pm

    This was super yummy. Do you include the liquid of the tomatoes or do you drain them first? I wasn’t sure.

    Reply
    • Amy says

      November 1, 2020 at 9:36 pm

      I include the juice, but either one works!

      Reply
  23. Alison says

    January 13, 2021 at 9:41 am

    5 stars
    Hi Amy- I’ve been making your recipes for a few years and wanted to say thanks! Made this Thai soup last night and my husband told me at least 5 times “this is fantastic!” Appreciate having good, healthy choices and we’re doing some of the Whole30 recipes you’re sending. Thanks again!

    Reply
    • Amy says

      January 13, 2021 at 11:50 am

      5 stars
      Oh, I love this so much! Thank you, Alison! This makes me happy that you are loving all of the recipes.

      Reply

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Recipe Key

Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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