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Thai Chicken Zoodle Soup is a creamy, curry-based soup that’s veggie-packed, comforting, and absolutely delicious! Fresh zucchini noodles give this recipe a ramen-style twist that the whole family will love. Make it in the Instant Pot or on the stovetop for an easy weeknight dinner.
Soup Season = The Best Season!
Grab your spoons and favorite bowls, friends! This Thai Chicken Zoodle Soup is bursting with flavor, loaded with vegetables, and so simple to make. It has the perfect balance of creaminess, tang, and spice. The best part? It only takes 10 minutes of prep time! As a nutritionist, I especially love that each bowl is loaded with veggies and still feels hearty enough to be a full meal.
This one has quickly become a new family favorite. The creamy curry broth paired with fresh zucchini noodles makes every bite so cozy and nourishing. It’s also featured in my Big Book of Instant Pot Recipes!
Why Zoodles?
Zoodles are my go-to when I want something veggie-loaded that still feels indulgent. They soak up the rich curry broth beautifully and keep the soup light, energizing, and nutrient-rich. It’s the best of both worlds: comfort food that’s also wholesome and nourishing.
If you’re a zucchini lover like me, you may also enjoy these other recipes: Lemon Basil Ratatouille, Zucchini Chips, and Vegetable Garden Pasta.
What You’ll Love About This Soup
- Veggie-loaded: A heaping dose of vegetables in every spoonful!
- Creamy and comforting: Curry paste, coconut milk, and fresh lime juice make the broth irresistible.
- Quick and easy: Just 10 minutes of prep and simple Instant Pot or stovetop directions.
- Family-friendly: A fun and flavorful soup that adults and kids will enjoy.
How to Make Thai Chicken Zoodle Soup
- Prep your veggies: Chop the onion, mince the garlic, and chop the ginger.
- Sauté: In the Instant Pot, sauté onion until softened. Add garlic and ginger.
- Cook: Cancel sauté mode and add bell pepper, carrots, broth, chicken breast, curry paste, tomatoes, and sea salt. Cook on high pressure for 8 minutes.
- Shred chicken: Quick release, remove chicken, and shred. Stir in coconut milk and lime juice. Return shredded chicken and zucchini noodles to the pot. Let sit for 10 minutes.
- Serve: Ladle into bowls and enjoy immediately!
Stovetop method: Simply simmer all ingredients (except zucchini and coconut milk) until chicken is cooked through. Shred, then add back in with coconut milk, lime, and zucchini noodles.
Tips for Success
- Keep zucchini noodles fresh: Store them separately if you’re making the soup ahead. They can get soft if left in the broth too long.
- Make it spicier: Add extra curry paste or even a pinch of red pepper flakes.
- Protein swap: Try shrimp or tofu for a fun variation.
Storage and Reheating
- Storing: Soup keeps in the fridge up to 5 days. Store zoodles separately for best texture.
- Reheating: Warm gently on the stovetop over medium heat for about 10 minutes.
- Freezing: Not recommended unless done before adding zucchini and coconut milk.
More Soup Recipes you will love!
Mexican Street Corn Soup
Creamy Chicken and Wild Rice Soup
Meatball Minestrone Soup
Enjoy!! And get the recipe for Thai Chicken Zoodle Soup below.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Its a winner
Great recipe , and especially for those of us who are watching carbs . My husband and daughter both have severe colds and enjoyed this . I’m glad I came across your website .
So simple to make, but such complex flavors. Thank you very much for this recipe, it’s a keeper!
You are welcome!
This soup was amazing! Great flavor. I did make a few changes. Added 1 tsp chopped fresh turmeric root. Needed to use up turmeric. Used green curry paste since that was all we had in cupboard. Seasoned chicken with a little sea salt and black pepper. Added little extra black pepper before putting lid on IP. Hubby really enjoyed says now one of his top favorite soups. He didn’t even add more salt, pepper or hot sauce like he does to all meals. So that means it was flavored to his liking. And high praise!