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Homemade Thai Coconut Zucchini Noodle Soup recipe photo

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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.