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.
1tspfish sauce(swap for coconut aminos/soy sauce to make vegan)
2cupsshredded chicken (approx 2 chicken breasts)(swap for mushrooms to make vegan)
2zucchinispiralized (approx 5 cups zoodles)
2red Thai chilies, thinly sliced
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.