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Thai Coconut Zucchini Noodle Soup
This Thai Coconut Zucchini Noodle Soup is SO FLAVORFUL! Creamy coconut milk meets spicy red curry and fresh zucchini noodles for a light, satisfying meal.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course, Soup
Cuisine:
Thai
Keyword:
Dairy-Free, Easy, Gluten-Free, Healthy, Low-Carb, Quick
Servings:
4
servings
Ingredients
2
medium
zucchinis
spiralized into noodles
1
tablespoon
coconut oil
1
onion
chopped
3
cloves
garlic
minced
1
tablespoon
ginger
grated
1
red bell pepper
sliced
1
cup
mushrooms
sliced
2
cups
vegetable broth
1
can (13.5 oz)
coconut milk
2
tablespoons
red curry paste
1
tablespoon
soy sauce
1
tablespoon
lime juice
1
cup
cooked chicken
shredded
fresh cilantro
for garnish
Instructions
Prepare Your Zucchini Noodles
Spiralize 2 medium zucchinis into noodles using a spiralizer or vegetable peeler. Set aside on a paper towel-lined plate to absorb excess moisture.
Sauté the Aromatics and Vegetables
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
Add sliced red bell pepper and mushrooms; cook for 5 minutes until softened, stirring occasionally.
Build the Soup Base
Pour in 2 cups vegetable broth and 1 can (13.5 oz) coconut milk; stir to combine.
Add 2 tablespoons red curry paste and 1 tablespoon soy sauce; whisk until curry paste dissolves.
Bring to a gentle simmer and cook for 10 minutes to meld flavors.
Add Protein and Zucchini Noodles
Stir in 1 cup shredded cooked chicken to warm through.
Add spiralized zucchini noodles and cook for 2-3 minutes until tender but still firm.
Finish with Lime and Cilantro
Remove soup from heat and stir in 1 tablespoon lime juice.
Ladle soup into bowls and garnish generously with fresh cilantro leaves. Serve immediately.
Equipment
Spiralizer
Large Pot
Vegetable peeler
Notes
Use fresh red curry paste and adjust to your preferred spice level.
Spiralize zucchinis just before cooking to prevent sogginess.
For a vegetarian version, replace shredded chicken with tofu or chickpeas.
Don’t skip the lime juice; it brightens and balances the coconut milk richness.
Store leftovers in an airtight container and reheat gently to preserve zucchini texture.