Description
Quick, vibrant Thai-inspired soup with zucchini noodles. Perfect for a light yet satisfying weeknight meal.
Ingredients
Units
Scale
- 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