Easy Thai Chicken Soup
A quick and flavorful Thai chicken soup that's perfect for a low-carb, healthy meal. Full of aromatic spices, tender chicken, and fresh vegetables.
Equipment
- Large saucepan
Ingredients
- 1 tablespoon avocado oil (or coconut/olive oil)
- 1/4 medium onion chopped
- 1 medium jalapeño chopped (optional, for a kick)
- 1.5 tablespoons green curry paste
- 2 cloves garlic minced
- 6 cups chicken bone broth
- 13.5 ounces full-fat canned coconut milk
- 1 medium red bell pepper thinly sliced
- 1.5 pounds boneless, skinless chicken breasts or thighs thinly sliced
- 2 tablespoons fish sauce (look for sugar-free options like Red Boat)
- 1/4 cup fresh cilantro chopped
- 2 medium zucchini (about 10 ounces each), spiralized into noodles
- 1 fresh lime cut into 8 wedges
Instructions
- Sauté the Aromatics: Heat 1 tablespoon of avocado oil (or your preferred healthy oil) in a large saucepan over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which usually takes about 5 minutes.
- Build the Flavor: Stir in the chopped jalapeño, green curry paste, and minced garlic. Sauté for about 1 minute until you can smell their delicious aroma. Pour in the chicken broth and full-fat coconut milk, whisking gently to combine everything smoothly.
- Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to medium. Add the thinly sliced red bell pepper, chicken strips, and fish sauce. Let it gently simmer for about 5 minutes, or until the chicken is fully cooked through. Stir in the fresh chopped cilantro.
- Serve with Zoodles: To serve, place a portion of the spiralized zucchini noodles (zoodles) into each of your 8 soup bowls. Carefully ladle the hot soup over the zoodles; the heat will perfectly tenderize them without making them soggy. Finish each serving with a fresh squeeze of lime juice for an extra burst of flavor.
Notes
Tip: Only add zoodles to the soup you're serving immediately to keep them firm. Store leftover soup and zoodles separately in the fridge for up to 5 days.
Nutrition (per serving):
Calories: 272 kcal
Total Carbs: 6g
Net Carbs: 5g
Fats: 16.5g
Protein: 26.7g
Calories: 272 kcal
Total Carbs: 6g
Net Carbs: 5g
Fats: 16.5g
Protein: 26.7g
