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.
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Zucchini Noodle Thai Curry Soup
- Total Time: 28 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan, Omnivore, Gluten-Free
Description
Quick, vibrant Thai-inspired soup with zucchini noodles. Perfect for a light yet satisfying weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 2 tbsp ginger
- 3 tbsp red curry paste
- 4 cups (950 ml) chicken or vegetable stock
- 1 can (14 oz) coconut milk (400ml)
- 1 tsp fish sauce
- 2 tbsp lime juice
- 2 cups (475 ml) shredded chicken
- 2 zucchini (approx 5 cups (1180 ml) zoodles)
- 1/4 cup (60 ml) chopped scallions
- 2 red chilies
- 2 tbsp thai basil
Instructions
- Heat the olive oil in a large pot on medium heat.
- Add the diced onion, garlic, and ginger; sauté for 5 minutes until the onion softens.
- Add the curry paste, stir, and cook for 2 minutes.
- Stir in the broth, coconut milk, fish sauce, lime juice, and shredded chicken.
- Simmer for 5 minutes.
- Add the zucchini noodles, scallions, and half of the sliced red chilies.
- Cook the zucchini in the broth for 1 minute before removing from the heat. Do not overcook.
- Divide the soup between bowls.
- Top with the remaining sliced red chilies and Thai basil.
Notes
- For best texture, use a spiralizer or vegetable peeler to create zucchini noodles; avoid grating.
- If you don’t have fish sauce, substitute with 1 teaspoon of soy sauce and a pinch of salt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 70
Frequently Asked Questions
What type of curry paste should I use for a milder flavor?
For a milder flavor, use mild curry paste instead of hot curry paste.
How do I prevent the zucchini noodles from becoming mushy?
Add the zucchini noodles to the broth only a few minutes before serving to keep them firm and prevent them from falling apart.
Can I substitute the shredded chicken with something else?
Yes, you can easily swap the shredded chicken for prawns or mushrooms if you prefer a different protein or are making it vegan.
