This Thai curry soup is spicy, creamy, and warming with refreshing bites of zucchini noodles. Dig in!
This broth……oohhh this broth. Every spoonful is spicy, creamy, salty and refreshing and if I could drink this with a straw I would.
Although I enjoy any kind of soup when the weather gets cold, there is something about a spicy soup that I really love. I find them to be incredibly comforting with the spicy heat warming from the inside.
This soup is very adaptable depending on your desired level of spiciness. If you are a fan of heat then I recommend using hot curry paste and adding in extra chili peppers, while anyone who is more sensitive should stick to mild curry paste.
For protein I have included shredded chicken in the recipe, but that can easily be swapped for prawns or mushrooms if you are vegan.
Don’t rush the broth. Make sure that the flavours are exactly right before adding in the chicken, herbs and zucchini noodles. The noodles should only be cooked in the broth for a few minutes before serving so that they do not become mushy and fall apart.
The leftovers will last for a few days in the fridge, so this is a great soup to make in a big batch and then take for lunch over a few days. If you are freezing this soup, I would recommend leaving out the zucchini noodles and only adding them in fresh a few minutes before serving.Print
Carmen discovered the Specific Carbohydrate Diet (a diet free from grains, gluten, refined sugar, processed food, lactose and soya) after being diagnosed with an autoimmune disease 2 years ago. She now lives symptom and medication free thanks to the diet. She created Every Last Bite to share healthy recipes and show people that no matter how restricting your diet, you can still enjoy delicious food.