This easy Thai Chicken Soup is everything you want on a busy night: warm, fragrant, gently spicy, and ready in just 30 minutes. Coconut milk, green curry paste, garlic, and lime create a bright, silky broth that feels comforting without being heavy. Tender strips of chicken cook quickly, while fresh zucchini noodles soften perfectly when the hot soup hits the bowl. It’s a naturally dairy-free, low-carb soup that tastes restaurant-quality with almost no effort.
Table of Contents
Table of Contents
Why You’ll Love This Thai Chicken Soup
This dish blends Thai-inspired aromatics with an ultra-simple method. The coconut milk adds richness while the lime and cilantro keep it fresh and vibrant. Because the zucchini noodles are added raw to each bowl, they maintain a pleasant bite instead of turning mushy. The entire soup cooks in one pot, and the chicken is cut thin so it cooks in minutes. If you enjoy meals that feel light yet satisfying, this soup becomes a weeknight staple fast.
Ingredients for Thai Chicken Zoodle Soup
- Avocado oil
- Onion
- Jalapeño (optional for spice)
- Green curry paste
- Garlic
- Chicken bone broth
- Full-fat canned coconut milk
- Red bell pepper
- Chicken breasts or thighs, thinly sliced
- Fish sauce
- Fresh cilantro
- Spiralized zucchini
- Lime wedges
Substitutions & Notes
If you prefer less heat, remove the jalapeño seeds or leave the pepper out entirely. Red curry paste can stand in for green curry paste, though the flavor will be slightly warmer and earthier. Fish sauce brings true Thai depth; if you must avoid it, use coconut aminos with a squeeze of lime for brightness. Vegetarians can swap the chicken for cubed tofu and use vegetable broth. The zucchini noodles can be homemade or store-bought, but fresh ones hold their texture best.
How to Make Thai Chicken Soup (Step by Step)
1. Build the Aromatic Base
Start by heating avocado oil in a large pot. Sauté the onions until translucent — you want them soft enough to melt into the broth. Add jalapeño, curry paste, and garlic. This quick 1-minute sauté wakes up the aromatics and intensifies the curry paste so the broth becomes more flavorful.
2. Add the Broth and Coconut Milk
Whisk in the chicken broth and coconut milk until the soup turns creamy and green-tinted. Once it reaches a boil, lower the heat to maintain a gentle simmer. This gives the flavors time to blend without curdling the coconut milk.
3. Cook the Chicken and Vegetables
Add the thinly sliced red pepper, chicken, and fish sauce. Because the chicken is cut so thin, it cooks through in about five minutes. Stir in cilantro at the end to keep its herbal flavor fresh and bright.
4. Add the Zoodles to Each Bowl
Instead of cooking zucchini noodles in the pot — which makes them soggy — place a handful in each serving bowl. Ladle the hot soup over the top and let the heat soften them naturally. Finish each bowl with a big squeeze of lime.
Tips for Success
- Use a real spiralizer. Handheld versions usually produce uneven noodles.
- Don’t pre-cook the zoodles. The residual heat tenderizes them perfectly.
- Slice the chicken thinly. It cooks quickly and stays tender.
- Adjust spice gently. Add more curry paste after simmering if you want more kick.
- Store separately. Soup in one container, zoodles in another — they’ll keep their texture for days.
Flavor Variations
- Red Curry Version: Swap green curry paste for red and add a pinch of turmeric.
- Creamier Soup: Stir in extra coconut milk or a spoonful of coconut cream.
- Veggie-Packed: Add mushrooms, spinach, or shredded carrots during the simmer.
- Ginger Boost: Add thin slices of fresh ginger to the aromatic base.
- Protein Swap: Use shredded rotisserie chicken or shrimp for an even faster option.
Serving Suggestions
This soup is satisfying on its own, but it pairs beautifully with a Thai-inspired salad, cauliflower rice, or a side of crispy roasted vegetables. For a heartier meal, serve with low-carb spring rolls or coconut-lime cauliflower mash. A few fresh basil leaves on top add an extra pop of color and aroma.
Storage & Freezing
Keep the soup and the zucchini noodles separate. The broth keeps well in the refrigerator for up to 5 days, and the zoodles stay firm for 2–3 days. To freeze, store the broth alone, without zucchini, for up to 3 months. Reheat gently, add fresh zoodles, and finish with lime.
FAQ
Can I make the zoodles ahead of time?
Yes, they keep well for up to three days if stored in a sealed container lined with a paper towel to absorb moisture.
Does the soup freeze well?
Absolutely, just freeze the broth without zucchini noodles. Add fresh ones when reheating.
Can I make it spicier?
Increase the amount of green curry paste or keep the jalapeño seeds in the soup. A few drops of chili oil also work beautifully.