Low Carb Chicken Zoodle Thai Soup

Craving a warm, comforting soup that’s both healthy and packed with flavor? Our Low Carb Chicken Zoodle Thai Soup is the perfect solution! This recipe combines tender chicken, crisp zucchini noodles, and a rich, aromatic broth infused with the vibrant flavors of Thai cuisine. It’s an excellent choice for those looking to enjoy a satisfying meal without the extra carbs. Whether you’re following a low-carb diet or simply want to try something new, this soup will quickly become a favorite in your household.

 

 

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This Low Carb Chicken Zoodle Thai Soup is a delightful twist on traditional Thai soup, featuring zucchini noodles instead of the usual rice noodles, making it a lighter and healthier option. The broth is infused with classic Thai ingredients like coconut milk,, lime juice, and curry paste, creating a rich and creamy base that perfectly complements the tender chicken and fresh vegetables.

This soup is not only quick and easy to prepare but also incredibly versatile. You can customize the ingredients to suit your taste or what you have on hand. It’s perfect for a cozy weeknight dinner or meal prepping for the week ahead. Enjoy a bowl of this Low Carb Chicken Zoodle Thai Soup, and let its vibrant, comforting flavors warm you up from the inside out!

Ingredients & Substitutions for Low Carb Chicken Zoodle Thai Soup

1 tbsp coconut oil,: Adds a rich, slightly sweet flavor. Substitution: Olive oil or avocado oil can be used if needed.

1/2 onion, chopped: Provides a base flavor and sweetness. Substitution: Shallots or leeks can be used for a milder taste.

1 1/2 tbsp green curry paste,: Adds a spicy and aromatic kick. Substitution: Red curry paste or yellow curry paste can be used if green is unavailable, but it will change the flavor profile slightly.

1 jalapeño,, chopped: Gives a touch of heat. Substitution: A small amount of chili flakes or a milder pepper can be used if you prefer less spice.

1 lime, cut into 8 wedges: Adds a fresh, tangy flavor. Substitution: Lemon wedges can be used if lime is not available.

2 cloves garlic,, minced: Enhances the overall depth of flavor. Substitution: Garlic powder can be used in a pinch, but fresh garlic is preferred for the best flavor.

6 cups chicken bone broth,: Provides a rich, savory base. Substitution: Regular chicken broth or vegetable broth can be used, but it will be less rich in flavor.

1 (15-ounce) can full-fat coconut milk,: Creates a creamy and rich texture. Substitution: Light coconut milk or heavy cream can be used, though it will alter the richness and carb content.

1 pound chicken breasts, or thighs, thinly sliced against the grain: Adds protein and texture. Substitution: Tofu or another protein source can be used for a different twist.

2 tbsp fish sauce,: Adds umami and depth. Substitution: Soy sauce or tamari can be used, but it will not be paleo-friendly.

Favorite Spiralizer For This Recipe

To create perfectly spiralized zucchini noodles, I recommend using my favorite spiralizer. This versatile kitchen tool makes it easy to turn vegetables into spaghetti-like strands, perfect for low-carb dishes. Its sharp blades ensure smooth, even cuts, while its sturdy design keeps it stable during use. The easy-to-clean design makes it a reliable choice for effortlessly preparing healthy meals. Whether you’re making zoodles for a light pasta alternative or spiraling other veggies for a colorful salad, this spiralizer is a must-have in my kitchen!

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.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Soup

Cuisine Thai

Servings 7

Calories 265 kcal

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.

Nutrition Information Per Serving

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