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Friday, September 20, 2019

Healthy Recipes | Thai Chicken Zoodle Soup

✔ Joko Septiawanto
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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.

Grab your spoons and favorite soup bowls, friends! I have quite a treat for you. Not only are you getting the recipe for this gloriously delicious and easy to make soup, BUT I’ve teamed up with 4 of my healthy blogging friends to give you a total of 5 NEW recipes for January! All Whole30 compliant and comforting to your bodies.

Definitely excited that my first recipe of 2019 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.

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

Thai Chicken Zoodle Soup

Prep Time: 10 Minutes
Cook Time: 18 Minutes
Total Time: 28 Minutes
Servings: 6
Calories: 227 Kcal

Ingredients:

  • 1 13.5 oz can full fat coconut milk
  • 1 lime, juiced
  • 2 large zucchini, spiralized
  • 1/4 cup chopped fresh cilantro
  • 1 yellow bell pepper, diced
  • 3 carrots, peeled and diced
  • 1.5 lbs raw chicken breast
  • 1 14.5 oz can fire roasted tomatoes
  • 2 tbsp Thai Red Curry Paste
  • 1 tsp salt
  • 2 tbsp avocado oil or olive oil
  • 1/2 large white onion
  • 1 tbsp chopped fresh ginger
  • 3 cloves garlic, minced
  • 3 cups chicken broth


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Instructions:

For the Instant Pot:
  1. First, 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.
  2. Second, 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.
  3. Next, 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. 
  4. Pour into individual bowls, add salt to taste. Garnish with fresh cilantro (if using).

For the Stovetop:
  1. First, 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.
  2. Second, 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.
  3. Next, Add the Coconut milk, lime, and zucchini. Simmer for another 3-5 minutes. 
  4. Pour into individual bowls, add salt to taste. Top with chopped fresh cilantro.


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