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

4 Reviews


January 14, 2020

Best breakfast is eggs and bacon ! !

Juan Compston

June 27, 2019

Hello my loved one! I wish to say that this article is awesome, great written and include approximately all significant infos. I’d like to see more posts like this.


September 10, 2018

This was really very tasty. Made 4 cups, so 1 cup serving. I didn’t have fish sauce.

Ilvana Leper

April 30, 2018

So delicious. Love this soup!

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