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.
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, 😉
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.
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Thai Chicken Zoodle Soup
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:
- 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.
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?!
Thanks for catching that Audry! I just updated it with the stove top directions.
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!
Just updated it! 14.5 oz can diced fire roasted tomatoes.
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?
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!!
Just fixed it! 14.5 oz can fire roasted tomatoes
Hi! The instructions include tomatoes but not listed under ingredients?
Can you please update?
Eager to try out this recipe!
Thank you! 🙂
It’s updated, thank you!
hi, can regular milk be used in place of coconut milk ?
No!! The texture would be off (milk would curdle) and the coconut milk gives it a yummy Thai taste.
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?
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!
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!
Yes! The Thai Kitchen brand. It’s in all of my local grocery stores!
And yes to yellow curry paste 😉
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?
Sure! You may need to cook a few minutes longer.
Can this be made in a crockpot? I don’t have an Instant Pot. Thank-you!
Yes! Wait to add the coconut milk and zucchini at the very end. Cook on low for 4 hours.
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.
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!
Love that!! Thanks so much for stopping by and trying it!
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. 😍
So glad you loved it!
Made this for a vegan friend by omitting the chicken, adding mushrooms and substitutions vegetable broth. So yummy!
Love those substitutions!
Hi! I was wondering if there was a way I could make this in the crockpot. What do you think?
Thanks
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.
I accidentally bought the red curry paste, not the yellow. Is that okay? Do I need to buy the yellow?
Thank!
You are fine! Red Curry paste is what is used in this recipe.
Is a serving size 1 cup?
Yes, a little more than a cup actually. About 1 1/4 cup
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.
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.
This looks so good! What a great way to use a bunch of zucchini!
Thanks for sharing! Does it keep long?
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.
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!!!!!
LOVE that!! Thanks for the tip on the Instant Pot!
Would it be ok to use light coconut milk?
Yes! It will be a bit more watery, but still tasty.
This was outstanding. Thank you!