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Spicy Thai Chicken Coconut Soup with Zoodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  • 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.
  • To serve, discard the lemongrass and garnish with basil and cilantro. Season with fresh pepper.