This Keto Thai Chicken Soup with zucchini noodles is the low carb ultimate comfort food. It’s so easy to make and only takes 30 minutes from start to finish. Dairy-free and Paleo too.
I first created this delicious and easy Thai Chicken Soup back in 2015 and it’s been a favorite ever since. It got really chilly here in Portland this past weekend so I made it yet again. I’d almost forgotten how good it is!
I really do love soup of all kinds. Rich and hearty soups like my Chile Relleno Chicken Soup, or vegetable soups like the Keto Cream of Mushroom. And don’t even get my started on chili, which may be the ultimate comfort food. Have you tried my Keto Short Rib Chili yet?
Paleo Thai Chicken Zoodle Soup
Craving healthy Thai food without all the sugar and carbs? This rich and spicy low carb soup will warm you up. Course: Soup Cuisine: Thai Keyword: chicken zoodle soup, thai chicken soup Servings: 8 servings Calories: 277 kcal Ingredients
1 tbsp coconut oil 1/4 medium onion, chopped 1 jalapeño, chopped 1 1/2 tbsp green curry paste 2 cloves garlic, minced 6 cups chicken bone broth 13.5 ounces canned coconut milk (full fat) 1 medium red pepper, thinly sliced 1 pound chicken breasts or thighs, thinly sliced against the grain 2 tbsp fish sauce (use Red Boat for sugar free) 1/4 cup chopped cilantro 2 medium zucchini, spiralized 1 lime cut into 8 wedges
In a large sauce pan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
Stir in the jalapeño, curry paste and garlic, and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk, whisking until fully combined.
Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Let simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.
Divide the zoodles among 8 soup bowls and ladle the soup over; the heat of the soup will make the zoodles tender. (If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a few days). Serve each with a squeeze of lime.