Spicy Thai Chicken Coconut Soup with Zoodles

dairy freemeat & poultry
Spicy Thai Chicken Coconut Soup with Zoodles

This spiralized version of Tom Khai Gai is a lightened up spin on the classic Thai chicken coconut soup, with some extra spicy flavor and zucchini noodles.

Spicy Thai Chicken Coconut Soup with Zoodles

While I love making healthy, spiralized version of my favorite pasta dishes, I think I may love Inspiralizing my favorite noodle dishes more! There’s so much flavor in Asian noodle dishes, and I always want to lick the bowl clean when I’m done, but I get so full off the traditional style noodles used.

Spicy Thai Chicken Coconut Soup with Zoodles

With this Thai Chicken Coconut Soup, the zucchini noodles have the exact same consistency as a traditional noodle, but you’re eating veggies! The zucchini noodles are detoxifying, full of vitamins, and easier to cook (they literally take only a few minutes to heat up in the soup.)

If you love coconut soups, you’ll love this healthier version of Tom Khai Gai, using zoodles. The soup is also a bit spicy, thanks to red curry paste used that traditionally isn’t found in Tom Khai Gai! I think it steps up the flavor in this soup, but if you want a more traditional style soup, omit it.

Spicy Thai Chicken Coconut Soup with Zoodles

You can change this up by using carrot or daikon noodles instead of zucchini, for a different texture, flavor, and color.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4

Spicy Thai Chicken Coconut Soup with Zoodles

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 can (14 oz.) coconut milk
  • 3 cups chicken broth, low sodium
  • 1” fresh ginger root, peeled and sliced into rounds
  • 2 teaspoons Thai red curry paste
  • 1 stalk fresh lemongrass, chopped in 1” pieces
  • 1 pound boneless skinless chicken breasts, sliced crosswise into 1/4” thick slices (or use cooked and shredded chicken)
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai ?fish sauce
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  • freshly cracked pepper, to season

Instructions

  1. In a medium saucepan, combine coconut milk, broth, ginger, Thai red curry paste, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, and fish sauce. Reduce heat and simmer until chicken is firm and opaque, 7-10 minutes. (Note: if you’re using cooked chicken, no need to cook for 7-10 minutes. Just add in with the zucchini noodles.) After 5 minutes of simmering the chicken, add in the zucchini noodles and let cook for the remaining few minutes while the chicken finishes cooking.
  2. To serve, discard the lemongrass and garnish with basil and cilantro. Season with fresh pepper.
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Spicy Thai Chicken Coconut Soup with Zoodles

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3 comments

Thanks for the share and want to try this recipe ones.
Anonymous says:
Is there a tab for PRINT?
Meaghan says:
Yes! At the bottom of the post, by the recipe name! There should be a print button. Let us know if you're not seeing that.

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