A super flavorful zoodle bowl filled with chicken and veggies! This spicy Thai chicken zoodle soup is a tasty way to eat healthy! Gluten-free, Paleo, and Whole30 compliant!
Hi friends! How’s the week treating you? Did you have a nice holiday weekend?
The week after a holiday is always slow-moving – it’s so tough to get back in the groove of things. At least for me. I’m always a slug after a 3-day weekend is over. Anyone else?!
Anyway, if you ate too many treats over the weekend, this recipe is for you! Spicy Thai zoodle soup is where it’s at for healthy eating. SO tasty!
We start with browning chicken and tossing in some snow peas. I really love snow peas, but if you don’t or have another green veggie hanging in your fridge, you can definitely use it. Broccoli, green beans, or anything else you like would work well!
Once that’s all done, reserve it to a bowl or plate and then it’s time to start on the super flavorful broth! Garlic, ginger, and scallions get a quick sauté before pouring in chicken stock. Then stir in green curry paste and toss in a dried Thai chili for heat.
Now, if you don’t like heat, fear not! You can leave the chili out and this will be very mild. Don’t be afraid of the green curry paste as it’s super flavorful, but not hot! And, if you love the heat, don’t think you can add another dried chili to spice things up – those little things are lethal. I highly recommend starting with one and tasting the broth after it simmers. If it’s not hot enough for you you can add another and let it simmer longer. Just one chili was enough for us and we like things pretty hot, so use caution!
As you may know from my recent posts, my fridge is loaded with zucchini and summer squash from the garden. So, in an effort to use the fruits of my labor and keep things super healthy, I use zoodles as the base for this soup. You can certainly use any noodle you like – regular rice noodles or another spiralized veggie – perhaps some carrots or even sweet potatoes? Anything goes here!
Kyle was never a big zucchini fan.. he will eat it, but he’s not obsessive like me. Once summer hits, I eat zucchini/summer squash in some form at every meal, so he’s learning to adjust! ?
My point here is that he loved this recipe with the zoodles! He said it makes his “healthy top 5”. Woo hoo!
There you have it! A fresh, veggie-packed soup that is full of flavor. It’s the perfect summer soup to use in-season produce, whether it’s from the farmer’s market or your own garden.
Have a great weekend, friends!
- 1 Tablespoon Coconut Oil
- 2 Chicken Breasts, cut into thin bite-sized pieces
- Salt & Pepper
- 2 Cups Fresh Snow Peas, roughly chopped
- 1 Teaspoon Freshly Grated Ginger
- 3 Garlic Cloves, finely minced
- 5 Scallions, very thinly sliced
- 4 Cups Chicken Stock
- 2 Teaspoons Green Curry Paste
- 1 Dried Thai Chili, cut in half
- 1 Medium Zucchini, spiralized into noodles
- 1 Medium Yellow Squash, spiralized into noodles
- Additional Scallions and Thinly Sliced Red Bell Peppers, for garnish
- Heat the coconut oil over medium-high heat. Season the chicken pieces liberally with salt and pepper and add them to the hot pan. Allow the chicken to cook, untouched, for a minute or two and then start moving it around the pan. Add in the snow peas and sauté with the chicken for a minute or two until it’s crisp-tender.
- Remove the chicken and snow peas to a bowl and set aside.
- Add the ginger, garlic, and scallions to the pan and sauté for 30 seconds. Pour in the chicken stock and then stir in the green curry paste. Add in the thai chili and bring the broth to a low simmer for about 10 minutes.
- To assemble the bowls, start by placing a handful of both the zucchini and squash noodles into your soup bowl. Top the zoodles with some of the chicken/snow pea mixture. Ladle some of the broth over top.
- Garnish the soup with additional scallions and red bell pepper. Enjoy!