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Zucchini Noodle Thai Curry Soup

Carmen Sturdy
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Servings 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
  • 1/4 cup chopped scallions
  • 2 red chilies thinly sliced
  • 2 tbsp thai basil


  • 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.
  • 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.
  • 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).
  • Divide between bowls and top with the remaining slices of red chilies and thai basil.