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. This Thai Curry Soup is gloriously delicious and easy to make. It’s loaded with vegetables, tang, and just the right amount of spice. Only 10 minutes of prep time is all you need!
I’ve officially declared January the month of soup. I could eat Soups 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!! As a nutritionist, I love that I get a heaping bowl of veggies, and that soup makes me feel satisfied and fuller longer.
Definitely excited that my first recipe of the year 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. It’s also one featured in my Big Book of Instant Pot Recipes!
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.
Storing and re-heating:
- Storing: this soup holds well in the fridge for up to 5 days. BUT…. The zucchini can get a little soggy. You can store zucchini noodles seperately.
- Re-heating: Re-heat on the stovetop over medium heat for 10-12 minutes.
- Freezing: I would not recommend freezing this soup, unless you freeze before adding the zucchini noodles. The coconut milk can also make it tricky to freeze and re-heat.
More Soup Recipes from Healthy food bloggers:
Enjoy!! And get the recipe for Thai Chicken Zoodle Soup below.
Thai Chicken Zoodle Soup
An Instant Pot and 10 minutes of prep time is all you need for this super easy Thai Chicken Zoodle Soup! You'll love the perfectly spiced curry broth and veggie loaded soup.
- 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
For the Instant Pot:
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.
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.
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.
Pour into individual bowls, add salt to taste. Garnish with fresh cilantro (if using).
For the Stovetop:
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.
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.
Add the Coconut milk, lime, and zucchini. Simmer for another 3-5 minutes.
Pour into individual bowls, add salt to taste. Top with chopped fresh cilantro.