Coconut Thai Chicken Zoodle Soup
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon coconut oil
- 2 -3 tablespoons red curry paste (depending on how hot you like it)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 3 chicken breasts, cut into 1 1/2 inch chunks
- 2 cups chicken stock
- 3 tablespoons fish sauce (Whole30 compliant, if needed)
- 1 tablespoon honey (omit for Whole30)
- 1⁄2 red onion, chopped
- 15 ounces coconut milk
- 3 large zucchini, spiralized
directions
- Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
- Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
- Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
- Serve immediately and (if using) top with the optional toppings.
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