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My Thai-Inspired Red Curry Chicken Zoodle Soup will turn any soup haters into soup lovers! There is so much flavor packed into this bowl of soup.
I love Red Curry Chicken and who doesn’t love a classic Chicken Noodle Soup, so this recipe is an ode to both of those fabulous dishes with the brothiness but kick of flavor and hint of spice.
This Thai Red Curry Chicken Zoodle Soup is so easy and absolutely full of flavor. It’s warm and cozy, and everything that you want to sit on the couch with and enjoy. Plus, you can always swap out the zoodles for real noodles if you prefer!
Ingredients:
- Avocado or Olive Oil
- Shallots
- Red Bell Pepper
- Garlic
- Kosher Salt
- Freshly Ground Black Pepper
- Fresh Ginger
- Thai Chiles
- Red Curry Paste
- Chicken Broth
- Full-Fat, Unsweetened Coconut Milk
- Fish Sauce
- Coconut Aminos
- Lemongrass Stalks
- Boneless, Skinless, Chicken Breasts
- Baby Bok Choy
- Shitake Mushrooms
- Cilantro
- Zucchinis, Spiralized
- Lime
Step-by-Step:
Step One: Sauté Aromatics
Heat a Dutch oven or large pot over medium-high heat. Add the oil. Once hot but not smoking, add the shallots, red bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Step Two: Build the Flavor Base
Stir in the Thai chiles (adjust quantity for desired heat level), ginger, and red curry paste. Sauté until the mixture is fragrant, about 2 minutes.
Step Three: Create the Broth
Pour in the chicken broth and coconut milk. Stir well to combine. Add the fish sauce, coconut aminos, and lemongrass stalks. Stir again to blend the flavors.
Step Four: Cook the Chicken
Add the sliced chicken to the pot. Reduce the heat to medium and let the soup simmer until the chicken is cooked through, about 15 minutes.
Step Five: Add Vegetables
Stir in the bok choy, shiitake mushrooms, and cilantro leaves. Taste the broth and adjust the seasoning with additional salt, if needed. Let the soup cook for another 5 minutes, until the mushrooms are tender and the bok choy is wilted.
Step Six: Prepare to Serve
Remove the lemongrass stalks before serving. Place about 1/2 cup of spiralized zucchini in the bottom of each serving bowl. Ladle the hot soup over the zucchini.
Step Seven: Garnish and Enjoy
Serve with lime wedges and a sprinkle of fresh cilantro for garnish. Enjoy this vibrant, warming soup!
Recipe FAQs:
Yes! Any noodle works here. I just recommend cooking them separately, according to package directions, and ladling the soup over the noodles for best results. This will prevent the noodles from soaking up too much of the delicious brothy soup! You can use ramen noodles, glass noodles, or udon here!
There are a few tools out there that you can use to spiralize! Alternatively, I know some grocery stores sell pre-spiralized zucchini in their produce section. I would not recommend frozen spirals as they would likely be too soggy in the soup.
Yellow curry tends to be less spicy, so you can swap to that then omit the Thai chiles as well!
I hope y’all love this Thai-Inspired Red Curry Chicken Zoodle Soup! Comment below once you try it!
looking for more Thai-inspired recipes? try these!
Whole30 Spaghetti Squash Pad Thai
Thai-Inspired Curry Butternut Squash Soup
Thai-Inspired Red Curry Chicken Zoodle Soup
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 large shallots finely diced
- 1 red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt, plus more as needed (this will serve as the base for the whole soup)
- 1/2 teaspoon freshly ground black pepper
- 1 –3 Thai chiles thinly sliced (adjust to taste)
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 2 13-oz cans full-fat, unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon coconut aminos
- 2 stalks lemongrass halved lengthwise and lightly bruised
- 1 lb boneless skinless chicken breasts, thinly sliced against the grain
- 2 baby bok choy cut into 2-inch pieces
- 4 oz shiitake mushrooms thinly sliced
- 1/2 cup fresh cilantro leaves plus extra for garnish
- 2 large zucchini spiralized
- 1 lime cut into wedges (for serving)
Instructions
Sauté Aromatics:
- Heat a Dutch oven or large pot over medium-high heat. Add the oil. Once hot but not smoking, add the shallots, red bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Build the Flavor Base:
- Stir in the Thai chiles (adjust quantity for desired heat level), ginger, and red curry paste. Sauté until the mixture is fragrant, about 2 minutes.
Create the Broth:
- Pour in the chicken broth and coconut milk. Stir well to combine. Add the fish sauce, coconut aminos, and lemongrass stalks. Stir again to blend the flavors.
Cook the Chicken:
- Add the sliced chicken to the pot. Reduce the heat to medium and let the soup simmer until the chicken is cooked through, about 15 minutes.
Add Vegetables:
- Stir in the bok choy, shiitake mushrooms, and cilantro leaves. Taste the broth and adjust the seasoning with additional salt, if needed. Let the soup cook for another 5 minutes, until the mushrooms are tender and the bok choy is wilted.
Prepare to Serve:
- Remove the lemongrass stalks before serving. Place about 1/2 cup of spiralized zucchini in the bottom of each serving bowl. Ladle the hot soup over the zucchini.
Garnish and Enjoy:
- Serve with lime wedges and a sprinkle of fresh cilantro for garnish. Enjoy this vibrant, warming soup!
Nutrition information is automatically calculated, so should only be used as an approximation.
What Dutch oven did you use?
I like a Staub or my Made in dutch oven best!
Really enjoyed this soup. But was wondering if I can freeze the leftovers next time?
yes- this one freezes well!
This is very good! I have always been looking to replicate the flavors of a soup I had at a sushi bar in Green Bay 🙂 This was it!
I used one can of coconut milk – Aroy-D brand seems to be better than others I have tried
2 Thai chilies was the perfect amount of heat
1 Bok Choy (couldn’t find baby)
a couple of lemon peels, couldn’t find lemongrass
I cut up all the veggies finer, only because I just got braces as an adult, and didn’t want to chew anything! Made it look a little less interesting, but delicious!
Thanks for this great recipe. We loved this soup and will make it again. Those Thai chilis really pack a punch.
This was the best soup I’ve ever had! I was a bit intimidated by the ingredient list.. However I was able to find it all at one market & It wasn’t difficult at all. Thank you for making my favorite Thai dish easy enough to make at home! Even my four children said it is their new favorite!
Hello from Canada! Made this tonight but didn’t have a zucchini so subbed glass noodles (not whole 30) as a garnish. Really enjoyed this soup. Immense flavour and depth. Hubby said this was the best soup I’ve ever made. Seeing as I have so much lemon grass left, I will be trying your Tom Yum soup this week as well.
Oh yay!!! I am so glad you loved it and I hope you love the Tom Yum Soup just as much! It’s a personal favorite! 🙂
I made this today for dinner and I enjoyed it VERY much! I recently discovered your blog and can’t wait to try many other recipes! Sending love from Fort Worth <3
Oh, yay! I am so glad! Thanks for commenting and letting me know 🙂
A lot of your recipes call for 4 boneless skinless chicken breasts… is that usually equivalent to one pound?
Depending on the size of the breasts; however, it’d say that 4 is a tad over 1lb, and somewhere between 1 – 1.5 lbs.
This looks amazing! Also, never too many soup recipes IMO. Q: What brand of red curry paste do you use?
Thanks for all of the recipes!
I use Thai Kitchen’s Red curry paste 🙂
Can we use a type of GF noodle ???
Yes! A lot of Rice Noodles are GF! 🙂