Thai Chicken Zoodle Soup

Jan 2

By Amy Rains

⎯ Last updated August 22, 2023

5 from 45 votes

Keto

Paleo

Whole30

Gluten Free

Less than 30 minutes

Instant Pot

Keto

Paleo

Whole30

Gluten Free

Less than 30 minutes

Instant Pot

Jump to Recipe Print Recipe

Thai Chicken Zoodle Soup is a creamy, curry based soup packed with vegetables and flavor! Zucchini noodles mimic a “ramen” style soup that you and your family will fall in love with. This simple recipe can be made in the Instant Pot or Stovetop for ultimate ease! Grain-Free, Dairy-Free, and Whole30 approved.

Thai Chicken Zoodle Soup - Wholesomelicious (1)

Soup Season = The Best Season!

Grab your spoons and favorite soup bowls, friends! I have quite a treat for you. This Thai Curry Soup is gloriously delicious and easy to make. It’s loaded with vegetables, tang, and just the right amount of spice. Only 10 minutes of prep time is all you need!

I’ve officially declared January the month of soup. I could eat Soups all month long as if my life depended on it. It nourishes my body and soul, but also makes me feel so satisfied and just HAPPY!! As a nutritionist, I love that I get a heaping bowl of veggies, and that soup makes me feel satisfied and fuller longer.

Definitely excited that my first recipe of the year is this Thai Chicken Zoodle Soup. You guys are seriously in for a BIG treat. It’s a new family favorite! So many veggies, and a creamy curry broth that is incredibly delicious and comforting. It’s also one featured in my Big Book of Instant Pot Recipes!

Thai Chicken Zoodle Soup - Wholesomelicious (2)

How to make Thai Chicken Zoodle Soup:

Have your veggies prepped (onion chopped, ginger chopped, and garlic minced). Select the saute function on the Instant Pot. Once hot, add the onion and saute for a few minutes. Then add the garlic and ginger!
Select cancel on the IP. Add in the bell pepper, carrots, chicken broth, chicken breast, curry paste, tomatoes, and sea salt. Cook on high pressure for 8 minutes.
Use a quick release. Remove the chicken breast and shred with a fork. Stir the coconut milk and lime into the pot. Add the chicken and zucchini noodles back to the soup and let sit for about 10 minutes before serving.

No Instant Pot? No worries! I’ve also provided you with directions to make on the stovetop. You can’t go wrong either way. So cozy on a cold winter evening! Scroll all the way down to the end of this post for the recipe card.

Storing and re-heating:

Storing: this soup holds well in the fridge for up to 5 days. BUT…. The zucchini can get a little soggy. You can store zucchini noodles seperately.
Re-heating: Re-heat on the stovetop over medium heat for 10-12 minutes.
Freezing: I would not recommend freezing this soup, unless you freeze before adding the zucchini noodles. The coconut milk can also make it tricky to freeze and re-heat.

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Enjoy!! And get the recipe for Thai Chicken Zoodle Soup below.

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An Instant Pot and 10 minutes of prep time is all you need for this super easy Thai Chicken Zoodle Soup! You'll love the perfectly spiced curry broth and veggie loaded soup.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 6

Calories 227 kcal

Author Amy Rains

4.98 from 45 votes

Ingredients

2tbspavocado oil or olive oil
1/2large white onion
1tbsp chopped fresh ginger
3cloves garlic, minced
3cupschicken broth
114.5 ozcan fire roasted tomatoes
2tbspThai Red Curry Paste
1tspsalt
1yellow bell pepper, diced
3carrots, peeled and diced
1.5lbsraw chicken breast
113.5 ozcan full fat coconut milk
1lime, juiced
2largezucchini, spiralized
1/4cupchopped fresh cilantro

Instructions

For the Instant Pot:

Select the saute function to medium (if possible) on the Instant Pot. Coat the bottom of the pot with oil, and once hot, add onion. Cook for 2-3 minutes, then toss in ginger and garlic. Once the vegetables are gently browned, about another 3 minutes, select cancel.
Now add in chicken broth, tomatoes, Thai curry paste, sea salt, bell pepper, carrots, and chicken breast. Secure the lid. Select manual, or pressure, and cook on high pressure for 8 minutes.
Use a quick release, and remove the lid. Take out the chicken breast and shred with a fork and knife. Place the chicken back into the pot. Now stir in coconut milk, lime juice, and spiralized zucchini. Let sit for about 10 minutes before serving.
Pour into individual bowls, add salt to taste. Garnish with fresh cilantro (if using).

For the Stovetop:

Cut the chicken into bite sized pieces. Heat a large pot to medium heat. Once hot, add oil and onion. Cook for 2-3 minutes, then add chicken, garlic, and fresh ginger. Cook for another 4-5 minutes.
Now pour in the chicken broth, diced tomatoes, curry paste, salt, bell pepper, and carrots. Heat to a roaring boil, then reduce to a simmer. Cook for another 10 minutes.
Add the Coconut milk, lime, and zucchini. Simmer for another 3-5 minutes.
Pour into individual bowls, add salt to taste. Top with chopped fresh cilantro.

Calories 227kcal

Fat 8g

Saturated fat 1g

Cholesterol 72mg

Sodium 981mg

Potassium 937mg

Carbohydrates 10g

Weekly Meal Plans

Spicy Chicken Zoodle Soup
Slow Cooker Chicken Tamale Soup
Slow Cooker or Instant Pot Chicken Zoodle Soup
Slow Cooker Tomato Chicken Florentine Soup with Gnocchi

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Audry says
January 2, 2019 at 11:07 am
Hi there! I can’t wait to try this soup, however I don’t see the instructions for stove top prep??? Am I missing it?!
Reply
- Amy says
  January 2, 2019 at 1:16 pm
  Thanks for catching that Audry! I just updated it with the stove top directions.
  Reply
Tiana Cheung says
January 2, 2019 at 3:33 pm
This looks a great Asian Whole30 recipe, which are hard to come by! Would you mind specifying the quantity and type of tomatoes? I don’t see it in the ingredients list. Thank you!
Reply
- Amy says
  January 2, 2019 at 4:27 pm
  Just updated it! 14.5 oz can diced fire roasted tomatoes.
  Reply
  - Melissa Phan says
    January 12, 2020 at 9:41 pm
    
    This was amazing! This is coming from a Vietnamese person that loves Thai. 🙂 I already had the 5oz coconut cream so I just used one can of that vs the 13.5oz of coconut milk. It makes a lot that I can’t eat. I was going to freeze it but wonder how the zoodles will freeze?
    Reply
Morgan says
January 2, 2019 at 3:34 pm
This sounds amazing!! One quick question- in the instructions (step 2) I see to add the tomatoes- but I don’t see tomatoes listed in the ingredients list? What type and size tomatoes?
Thank you so much!!
Reply
- Amy says
  January 2, 2019 at 4:26 pm
  Just fixed it! 14.5 oz can fire roasted tomatoes
  Reply
KATHRYN MULCAHY says
January 2, 2019 at 4:10 pm
Hi! The instructions include tomatoes but not listed under ingredients?
Can you please update?
Eager to try out this recipe!
Thank you! 🙂
Reply
- Amy says
  January 2, 2019 at 4:26 pm
  It’s updated, thank you!
  Reply
Sandi Curry says
January 4, 2019 at 4:29 am
hi, can regular milk be used in place of coconut milk ?
Reply
- Amy says
  January 4, 2019 at 8:24 am
  No!! The texture would be off (milk would curdle) and the coconut milk gives it a yummy Thai taste.
  Reply
Lori C. says
January 5, 2019 at 11:03 am
hi, this soup looks delicious! I’m planning to make early and let simmer a few hours before eating. Can I add the noodles and coconut milk right away, or do I have to wait until almost ready to eat?
Reply
- Amy says
  January 5, 2019 at 11:51 am
  I would wait to add the zoodles until about 5 mins before ready to serve. The coconut milk can be added then too, or earlier. Either way!
  Reply
Andrea H. says
January 6, 2019 at 10:10 pm
Hi! Is there a red and yellow curry paste that you like to use that don’t have cane sugar in them? What brands are your favorite? (Also, could you use yellow curry with this recipe instead?). Thanks!
Reply
- Amy says
  See Also
  Easy French Onion Soup Recipe | The Gracious Pantry
  January 6, 2019 at 10:24 pm
  Yes! The Thai Kitchen brand. It’s in all of my local grocery stores!
  Reply
- Amy says
  January 6, 2019 at 10:27 pm
  And yes to yellow curry paste ????
  Reply
Anna says
January 7, 2019 at 5:25 pm
I don’t have a spiralizer, but I’ve found zucchini noodles in the frozen section. Could I add them in frozen at the same step?
Reply
- Amy says
  January 7, 2019 at 6:03 pm
  Sure! You may need to cook a few minutes longer.
  Reply
Cindy says
January 10, 2019 at 10:24 pm
Can this be made in a crockpot? I don’t have an Instant Pot. Thank-you!
Reply
- Amy says
  January 10, 2019 at 10:56 pm
  Yes! Wait to add the coconut milk and zucchini at the very end. Cook on low for 4 hours.
  Reply
  - Cindy says
    January 12, 2019 at 9:41 pm
    
    Thanks for your quick reply! I made this today and it is wonderful! I made it on the stovetop because I started too late for crockpot. I only made 2 changes – I can’t do jalapenos in fire roasted tomatoes so I used tomatoes with green chilis, and the zucchini at my grocery were no bigger than my thumb so I used yellow squash. Will definitely make again.
    Reply
Cleo says
January 13, 2019 at 4:59 pm

This was a HUGE hit with my 11 and 13 years olds. I decided to add spiralized sweet potato instead of zucchini which was so yum! My kids grabbed all the chicken when they got 2nds so I might add more of that next time. And there will definitely be a next time!
Reply
- Amy says
  January 13, 2019 at 6:25 pm
  
  Love that!! Thanks so much for stopping by and trying it!
  Reply
kendra brooks says
January 28, 2019 at 1:01 pm

Oh my gosh this soup is GORGEOUS.
I just made a no meat version as we’re reducing our meat intake and it tastes amazing without meat so I can’t wait to make it again on a meat day. So very very yummy. ????
Reply
- Amy says
  March 12, 2019 at 12:29 pm
  
  So glad you loved it!
  Reply
Gina Stephens says
January 29, 2019 at 3:44 pm
Made this for a vegan friend by omitting the chicken, adding mushrooms and substitutions vegetable broth. So yummy!
Reply
- Amy says
  January 29, 2019 at 6:54 pm
  
  Love those substitutions!
  Reply
LACY says
January 30, 2019 at 10:03 am
Hi! I was wondering if there was a way I could make this in the crockpot. What do you think?
Thanks
Reply
- Amy says
  January 30, 2019 at 9:42 pm
  I have not made it in my crockpot, but you definitely can. Add all the ingredients (except the zucchini noodles) to the pot and cook on low for 4-6 hours (depends on your crockpot). Add the zucchini noodles the last 15 minute.
  Reply
LACY says
January 30, 2019 at 10:04 am
I accidentally bought the red curry paste, not the yellow. Is that okay? Do I need to buy the yellow?
Thank!
Reply
- Amy says
  January 30, 2019 at 9:41 pm
  You are fine! Red Curry paste is what is used in this recipe.
  Reply
Irene says
January 31, 2019 at 3:45 pm
Is a serving size 1 cup?
Reply
- Amy says
  February 1, 2019 at 12:30 am
  Yes, a little more than a cup actually. About 1 1/4 cup
  Reply
Natalie says
February 19, 2019 at 3:48 pm
Hi Amy! I am hoping to make this for the entire week to eat for lunch. I see notes that the coconut milk and zoodles should be added in last. Do you think this will keep all week? I’m nervous the zoodles will soak up the liquid from the soup.
Reply
- Amy says
  February 19, 2019 at 4:28 pm
  Hi Natalie,
  You can add the zucchini noodles, they won’t absorb too much of the soup. I do prefer to wait to add them until I am going to eat so they stay more “fresh”, so you could spiralize them in advance and keep in a separate container. Just add once the soup is reheated and ready to eat.
  Reply
Suzanne says
September 5, 2019 at 5:34 pm
This looks so good! What a great way to use a bunch of zucchini!
Reply
Vanessa says
September 5, 2019 at 5:36 pm
Thanks for sharing! Does it keep long?
Reply
- Amy says
  September 5, 2019 at 6:17 pm
  Yes!! Keeps about a week, but I wouldn’t add in the zucchini if you want to use it throughout the week. Keep the zucchini separate and add with each individual use.
  Reply
Tracy Ricchiuto says
September 15, 2019 at 4:03 pm

I used 8QT instant pot and doubled the amount of chicken and added mushrooms. Made one day ahead to let the flavors merge together overnight. Made zoodles next day- wow-So delicious!!!!!
Reply
- Amy says
  October 25, 2019 at 11:21 am
  
  LOVE that!! Thanks for the tip on the Instant Pot!
  Reply
Lisa says
October 22, 2019 at 12:12 am
Would it be ok to use light coconut milk?
Reply
- Amy says
  October 23, 2019 at 4:44 pm
  Yes! It will be a bit more watery, but still tasty.
  Reply
Lori says
November 14, 2019 at 12:37 am

This was outstanding. Thank you!
Reply
Christine says
October 30, 2020 at 11:58 pm
This was super yummy. Do you include the liquid of the tomatoes or do you drain them first? I wasn’t sure.
Reply
- Amy says
  November 1, 2020 at 9:36 pm
  I include the juice, but either one works!
  Reply
Alison says
January 13, 2021 at 9:41 am

Hi Amy- I’ve been making your recipes for a few years and wanted to say thanks! Made this Thai soup last night and my husband told me at least 5 times “this is fantastic!” Appreciate having good, healthy choices and we’re doing some of the Whole30 recipes you’re sending. Thanks again!
Reply
- Amy says
  January 13, 2021 at 11:50 am
  
  Oh, I love this so much! Thank you, Alison! This makes me happy that you are loving all of the recipes.
  Reply
Krysta says
May 13, 2021 at 1:48 pm

This soup is delicious! Thank you for sharing it, Amy 🙂
Reply
Jo says
April 18, 2022 at 9:22 pm
Can you grate the noodles as I do not have the tool to do zucchini noodles?
Reply
- Amy Rains says
  April 22, 2022 at 3:11 pm
  Yes, definitely!
  Reply
Abby S. says
June 21, 2022 at 9:24 pm

Made it last night. Absolutely delicious. Thank you for sharing!
Reply
Sue says
January 11, 2023 at 10:57 am
This recipe is divine! But… are the calories correct? I put it in My Fitness Pal and it said 464 calories per serving
Reply
Johanne says
July 26, 2023 at 12:19 pm

The flavor of this broth is amazing! I am not a fan of cilantro, so I used a little cumin instead. It is definitely a keeper
Reply
D says
September 8, 2023 at 9:40 pm

Hi! Do you ever freeze this? Would that be a good or bad idea for this soup
Reply
Karin says
September 12, 2023 at 12:14 pm

Great flavor but a bit spicy! And I love thai food!
Reply

FAQs

How to cook noodles in soup? ›

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

Read The Full Story ›

How to make chicken noodle soup from a can taste better? ›

How do I make canned chicken noodle soup better? Just before eating, add a pat of butter. You can also add chives, croutons, chopped green onions, parsley, a bit of garlic powder, chopped fresh herbs, etc., but the butter always works for a quick and easy soup upgrade.

How do you thicken chicken noodle soup with flour? ›

First, you can create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup. Another method of using flour to thicken soup is by making a roux on the stovetop. A roux, which is a mixture of fat and flour, is often used as a base for sauces and is an easy way to add starch.

Can I put uncooked noodles in chicken soup? ›

Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.

Get More Info ›

Should you boil noodles before adding to soup? ›

By cooking noodles in a separate pot, you're giving them the best chance to become the best version of themselves—well salted and well cooked. After boiling the noodles, I like to drain them, add a portion to each bowl, and ladle broth (and whatever is in the broth) on top.

Know More ›

How do you make chicken noodle soup thicker? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

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How do you get the depth of flavor in chicken noodle soup? ›

Lemon Zest and Juice: Adding a bit of lemon zest and a squeeze of lemon juice at the end of cooking can brighten up the soup. This adds a fresh, tangy contrast to the rich flavors of the chicken and broth. Mushrooms for Depth: Incorporate sliced mushrooms, such as cremini or shiitake, for an earthy depth of flavor.

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How do you add depth of flavor to chicken soup? ›

Herbs and Spices:Fresh or dried herbs such as parsley, thyme, rosemary, and dill can add depth to the flavor. ...
Aromatics:Sautéing aromatic vegetables like onions, garlic, and celery before adding the broth can build a flavorful base.

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Apr 5, 2022

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How to doctor up chicken noodle soup? ›

Seasoning the Soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.

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Do you cook chicken before adding to soup? ›

First, Make the Stock

We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

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How long do noodles take to cook in soup? ›

Step 5: Add the Noodles

Return the broth to boiling and simmer, covered for about 5 minutes or until the noodles are tender but firm.

Read The Full Story ›

How long to boil noodles for soup? ›

Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

Get More Info ›

Can you cook noodles directly in broth? ›

While some noodles require pre-cooking before adding to the broth, others can be added directly to the simmering chicken broth. Follow the package instructions for your specific noodle type. If no instructions are provided, it's generally safe to assume that pre-cooking is not necessary.

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Is it better to cook egg noodles before adding to soup? ›

If you're making this to eat later in the day, or you anticipate leftovers, cook the egg noodles in water separately and add them to individual servings. This prevents the noodles soaking up excess broth, which can make them mushy and reduce the amount of broth in your soup.

Read The Full Story ›

Thai Chicken Zoodle Soup - Wholesomelicious (2024)

Soup Season = The Best Season!

How to make Thai Chicken Zoodle Soup:

Storing and re-heating:

More Soup Recipes from Healthy food bloggers:

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