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In these cold winter months, there is nothing like a warm bowl of soup. You can go far beyond the typical “star” or noodle soup recipe, and add many more nutrients and exciting flavors. This chicken curry zoodle soup is very complete thanks to the energy from the vitamin B in the meat, the vitamins and fiber from the vegetables, and the nutrients of the nuts themselves. Plus, you’ll notice many different flavors like ginger, coconut, and cashews. This is a great choice if you are opting for a low-carb meal, especially if you suffer from celiac disease, because this recipe is Gluten-Free.
THAI RED CURRY CHICKEN ZOODLES SOUP
For the Chicken and Vegetable Mix
- 500 gr chicken breast
- 1 tbsp extra virgin olive oil
- 1 medium carrot sliced
- 1 red pepper chopped
- 200 gr sliced mushrooms
- 1 medium red onion chopped
- 1/4 cup chopped spring onion
- 3 medium zucchini cut into thin strips
- 3 tomatoes cooked and peeled
- 1 litre Chicken broth (without salt)
- 1 tbsp olive oil
- 1/2 tbsp of diced garlic
- 2 tbsp freshly grated ginger
- 2 tbsp Tamari Sauce
- 2 tbsp freshly chopped basil
- 2 tbsp freshly chopped cilantro
- 400 ml coconut milk
- 2 limes (1 squeezed and 1 for decoration)
- 1-2 tbsp red curry paste
- 1/2 tbsp black pepper
- 1/2 cup Cashew Cream
To make your chicken zoodles, start by heating 1 tablespoon of olive oil in a large saucepan over medium-high heat. Season the chicken breast with salt and pepper to taste.Place the chicken breast in the pan let brown on both sides for 2 to 4 minutes.The time will depend on how thick the strips are. Remove from heat cover to keep warm.
Smash the 3 peeled tomatoes, and put aside.
Add 1 tablespoon of olive oil to the pan and heat.Once hot, add carrots, bell peppers, and onions (not green onions). Sauté 3-4 minutes, or until the onions are translucent. Add the minced garlic and ginger. Cook for 30-60 seconds.
Next add red curry paste, broth, tomatoes, Tamari sauce, basil, coriander, and mushrooms. Stir well. Season with salt and pepper to taste.
Bring to a boil, reduce heat to medium-low, and simmer for 8-10 minutes. Shred the chicken with two forks.
Add coconut milk, lime juice, chopped green onion, and zoodles. Now add the shredded chicken to the heat again.
Let cook for 2-3 minutes, or until the zoodles have reached the desired texture. Note that they will continue to cook in the broth as they cool.
Serve garnished with freshly chopped green onions, basil, and / or cilantro, and a lime wedge.
You can easily make this recipe vegan by using tofu instead of chicken, and vegetable broth instead of chicken. If you liked this Zoodle Chicken Soup, don’t miss out on:
Sweet Potato Noodles With Peanut Sauce
Gluten-Free Zucchini Tagliatelle In Cashew Sauce
Zucchini Ravioli with Chicken Pesto
Chicken Curry with Quinoa