Low Carb Chicken Zoodle Thai Soup
A flavorful Thai-inspired soup with tender chicken, creamy coconut milk, and crisp zucchini noodles, garnished with fresh cilantro.
Ingredients
- 1 tbsp coconut oil,
- 1/2 onion chopped
- 1 1/2 tbsp green curry paste,
- 1 jalapeño, chopped
- 1 lime cut into 8 wedges
- 2 cloves garlic, minced
- 6 cups chicken bone broth, use your favorite brand; for me it's pacific food
- 1 (15-ounce) can full-fat coconut milk,
- 1 pound chicken breasts, or thighs thinly sliced against the grain
- 2 tbsp fish sauce, (use Red Boat for paleo)
- 1/2 cup cilantro, chopped
- 1 red pepper thinly sliced
- 2 medium zucchini spiralized
Instructions
- In a large saucepan, heat the coconut oil over medium heat until melted and shimmering. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Stir in the minced garlic,, green curry paste,, and chopped jalapeño. Cook for about 1 minute, or until fragrant.
- Add the chicken bone broth and coconut milk to the saucepan. Stir to combine and bring the mixture to a boil.
- Reduce the heat to medium and add the thinly sliced chicken breasts or thighs. Simmer the soup until the chicken is cooked through, about 10-15 minutes.
- Stir in the fish sauce and thinly sliced red pepper. Allow the soup to continue simmering just below the boiling point for a few more minutes.
- Divide the spiralized zucchini (zoodles) among 7 soup bowls. Pour the hot soup over the zoodles in each bowl to help soften them.
- Garnish each serving with chopped cilantro.
- Store any leftovers in covered containers and refrigerate.