Thai Red Curry Chicken Zoodle Soup

If you aren’t a soup lover and you are annoyed with the number of soups I post during the fall/winter. I apologize. But to be honest, I have so many more soup and stew ideas brewing in my head, I don’t see an end in sight. I am a soup lover, what can I say? And I am definitely a lover of this Thai Red Curry Chicken Zoodle Soup.

I love Red Curry Chicken and I love Chicken Noodle Soup, so this recipe here is an ode to both of those fabulous dishes. It’s like they had a baby together, and a beautiful baby if I say so myself. 

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 watch bad television.  Well, that’s my idea of a perfect night, I don’t know about you! Either way, if you love Thai food and soups, make this dish ASAP! You won’t regret it!

Thai Red Curry Chicken Zoodle Soup

2017-10-25 16:56:53

Serves 4

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 2 tbsp. avocado or olive oil
2. 2 large shallots, diced
3. 1 red bell pepper, sliced thin
4. 2 cloves garlic, minced
5. 1 tsp. grated ginger
6. 1-3 thai chies, sliced thinly
7. 2 tbsp. red curry paste
8. 2 (13oz) cans unsweetened full-fat coconut milk
9. 4 cups chicken broth
10. 2 stalks of lemongrass, split in half lengthwise
11. salt and pepper, to taste
12. 4 oz. shiitake mushrooms, sliced
13. 2 baby bok choy, cut into 2 inch chunks
14. 4 boneless, skinless chicken breasts
15. 2 tsp. fish sauce
16. 1 tbsp. coconut aminos
17. 1 lime, cut into wedges (for serving)
18. 1/2 cup cilantro leaves removed from stem, plus more for serving
19. 2 large zucchini, spiralized

Instructions

1. Heat a dutch oven or large pot over medium-high heat. Add oil and when hot, but not smoking, add in the shallots, bell pepper, and garlic. Season with salt and pepper. Saute until tender, about 5 minutes.
2. Now, add in the sliced thai chiles (1 for mild, 3 for spicy), the ginger, and the red curry paste. Saute until very fragrant, about 2 minutes.
3. Pour in the chicken broth and coconut milk. Stir to combine. Add the fish sauce, coconut aminos, and lemongrass stalks. Stir.
4. Slice the chicken breasts against the grain into thin strips. Add raw chicken to the soup and let simmer (you may need to reduce heat to medium depending on your stove top) until chicken is cooked through, about 15 minutes.
5. Add the bok choy, mushrooms, and cilantro. Taste broth and add salt to taste, if needed. Continue to cook for another 5 minutes so that the mushrooms cook through and the bok choy wilts.
6. Discard the lemongrass (or just eat around it) before serving.
7. Place about 1/2 cup of spiralized zucchini on the bottom of each bowl. Ladle soup over the zucchini and serve with lime wedges and cilantro for garnish! Enjoy!

By Alex Snodgrass

The Defined Dish https://thedefineddish.com/