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Thai-Inspired Red Curry Chicken Zoodle Soup in a white bowl.
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Thai-Inspired Red Curry Chicken Zoodle Soup

Author: Alex Snodgrass

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!