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4.98 from 40 votes

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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Servings: 6
Author: Amy Rains

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

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