Thai Red Curry Chicken Zoodle Soup

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. 

Thai Red Curry Chicken Zoodle Soup

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
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
  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
  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!
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  • Kate the Great
    October 30, 2017 at 9:20 pm

    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!

    • Alex
      October 30, 2017 at 10:16 pm

      I use Thai Kitchen’s Red curry paste 🙂

  • Rachel
    October 30, 2017 at 11:45 pm

    A lot of your recipes call for 4 boneless skinless chicken breasts… is that usually equivalent to one pound?

    • Alex
      October 31, 2017 at 11:36 am

      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.

  • Chloe P
    November 1, 2017 at 12:42 am

    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

    • Alex
      November 2, 2017 at 1:58 pm

      Oh, yay! I am so glad! Thanks for commenting and letting me know 🙂

  • Tina
    November 7, 2017 at 2:35 am

    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.

    • Alex
      November 7, 2017 at 1:23 pm

      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! 🙂

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