Thai Curry Noodle Soup
This Thai Noodle Soup is so flavourful! The broth is creamy with a real kick of spice, and the soup is packed with shredded chicken and zucchini noodles. This is a great 30 minute one pot soup to enjoy on a cold day. This spicy Whole30 Thai Curry Noodle Soup is Paleo, Keto, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
This broth……oohhh this broth. Every spoonful is spicy, creamy, salty and refreshing and if I could drink this with a straw I would.
Although I enjoy any kind of soup when the weather gets cold, there is something about a spicy soup that I really love. I find them to be incredibly comforting with the spicy heat warming from the inside.
This Thai Noodle Soup is very adaptable depending on your desired level of spiciness. If you are a fan of heat then I recommend using hot curry paste and adding in extra chili peppers, while anyone who is more sensitive should stick to mild curry paste.
For protein I have included shredded chicken in the recipe, but that can easily be swapped for prawns or mushrooms if you are vegan.
Don’t rush the broth. Make sure that the flavours are exactly right before adding in the chicken, herbs and zucchini noodles. The noodles should only be cooked in the broth for a few minutes before serving so that they do not become mushy and fall apart.
The leftovers will last for a few days in the fridge, so this is a great soup to make in a big batch and then take for lunch over a few days. If you are freezing this Thai Noodle Soup, I would recommend leaving out the zucchini noodles and only adding them in fresh a few minutes before serving.
Here are a few other hearty soups that you might enjoy:
- Turkey Mulligatawny Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- Roasted Cauliflower & Garlic Soup
- Chicken Pot Pie Soup
- Italian Wedding Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Thai Curry Noodle Soup
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic finely diced
- 2 tbsp ginger finely diced
- 3 tbsp red curry paste
- 4 cups chicken or vegetable stock
- 1 can coconut milk (400ml)
- 1 tsp fish sauce (swap for coconut aminos/soy sauce to make vegan)
- 2 tbsp lime juice
- 2 cups shredded chicken (approx 2 chicken breasts) (swap for mushrooms to make vegan)
- 2 zucchini spiralized (approx 5 cups zoodles)
- 1/4 cup chopped scallions
- 2 red Thai chilies, thinly sliced
- 2 tbsp thai basil
- Heat the olive oil in a large pot on medium heat. Add in the diced onion, garlic and ginger and sauté for 5 minutes until the onion has softened.
- Add in the curry paste, stir and let cook for 2 minutes before stirring in the broth, coconut milk, fish sauce, lime juice and shredded chicken.
- Let the broth simmer for 5 minutes before adding in the zucchini noodles, scallions and half of the sliced red chilies. Let the zucchini cook in the broth for 1 minutes before removing from the heat (don't let them overcook and become mushy).
- Divide between bowls and top with the remaining slices of red chilies and thai basil.
This soup looks amazing, do you think this would freeze well? thanks in advance, Jackie
Yes it definitely would. I would suggest leaving the zucchini noodles out and only adding them once you have thawed the soup and are ready to eat, otherwise they will become mushy and fall apart.
Looks incredible! Any suggestions for a coconut milk replacement if you have a tree nut allergy?
Any kind of milk would work in this recipe!
How many servings for this recipe?
this serves 3-4
Love this recipe. I followed the directions exactly except for fresh basil. Couldn’t find it at my grocery store. Wish I could attach my picture.
Yea!! So happy to hear that it was a hit! Thanks for leaving a comment!
This soup is awesome!
Yea!!! Thanks for the comment Rachel!!
Made this tonight and it was amazing!! I’m a pretty beginner cook and it wasn’t hard at all!
Definitely making this again!
Just made this. Very very good! Definitely will be on repeat!
Great to hear Sandra!
Are the macros listed really per serving or for the whole recipe? Yikes! Seems high and will take up a good portion of my carb allotment.
Delicious! Will definitely be making this again!
Happy to hear that Donna!
Just made this and followed the instructions but ended up with mostly white coconut milk broth. Doesn’t look like your picture at all.
This looks absolutely delicious!! Do you have a favorite brand of red curry you use for this recipe?
This is my favourite dinner for now on. Lots of spicy flavour and I love it. Perfect recipe for a bit colder days! 😊
Absolutely delicious. Next time I make I’m going to mix 1/2 can of sweetened coconut milk with 1/2 can unsweetened.
I used unsweetened this time and really enjoyed the soup, however, I think if it had just a little of sweetness would be putting the cherry on the whip cream so to speak.
This looks great. Is there a curry paste recipe that you use for SCD?
This soup was amazing but next time I have to cut down the spice a little. This went over really well at my house. Thank you
So Amazing! I used Thai rice noodles. Perfect comfort. Just what i needed.
Oh my gosh! Made this after a busy, cold and dreary day and it was so good! Came together so quick ! Love, love, love!
This recipe was delicious