Thai Curry Soup With Zoodles

Thai Curry Soup With Zoodles

By PS1000 Plan  , , , , ,

July 17, 2017

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings


Secure zucchini into a spiral maker and turn crank to create noodles. In a large saucepan on medium-high, heat coconut oil.

Season chicken with ⅛ tsp salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 13½-oz can coconut milk and 2 cups water and bring to a boil.

Stir in 3 to 4 tsp red curry paste and 1 tbsp fish sauce; simmer 2 to 3 minutes. Add 1 cup sliced red bell pepper and 1 cup zucchini noodles, or to taste, and return to boil, until pepper and zoodles are soft and heated through, 2 to 3 minutes.

This recipe comes from Clean Eating Mag


1 Zucchini

2 tsp Coconut oil

12 oz. Boneless chicken breast or thigh

1/8 tsp Salt and pepper

13 1/2 oz. Canned/Carton coconut milk

2 cups Water

3-4 tsp Red curry paste

1 tbsp Fish sauce

1 cup Sliced red bell pepper


Nutrition Facts

Serving Size1
Calories334 g
Protein20.61 g
Total Fat5 g
Total Carbohydrates6.71 g