Zucchini Noodle Thai Curry Soup
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3 servings
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 3 cloves garlic finely diced
  • 2 tbsp ginger finely diced
  • 3 tbsp red curry paste
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk (400ml)
  • 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
  • 2 tbsp lime juice
  • 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
  • 2 zucchini spiralized (approx 5 cups zoodles)
  • ¼ cup chopped scallions
  • 2 red chilies, thinly sliced
  • 2 tbsp thai basil
  1. Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
  2. Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
  3. Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).
  4. Divide between bowls and top with the remaining slices of red chilies and thai basil.
Recipe by Honest Cooking at https://honestcooking.com/zucchini-noodle-thai-curry-soup/