Thai Red Curry Chicken Soup with Zucchini Noodles

My Thai-Inspired Red Curry Chicken Zoodle Soup is a vibrant, cozy bowl that could convert even the staunchest soup skeptics. It combines the fragrant heat of red curry and Thai aromatics with the comforting brothiness of a classic chicken soup. Bright vegetables, tender chicken, and a creamy coconut broth make this an easy dish full of layered flavor.

This recipe blends two favorites — the spicy, aromatic profile of Thai red curry and the familiar comfort of chicken noodle soup — into a lighter, noodle-free option using spiralized zucchini (zoodles). If you prefer a heartier bowl, simply swap the zoodles for your favorite noodles; fresh or separately cooked noodles stay springy when added to bowls right before serving.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 2 large shallots, finely diced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1–3 Thai chiles, thinly sliced (adjust to taste)
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 2 (13-oz) cans full-fat, unsweetened coconut milk
• 2 teaspoons fish sauce
• 1 tablespoon coconut aminos
• 2 stalks lemongrass, halved lengthwise and lightly bruised
• 1 lb boneless, skinless chicken breasts, thinly sliced against the grain
• 2 baby bok choy, cut into 2-inch pieces
• 4 oz shiitake mushrooms, thinly sliced
• 1/2 cup fresh cilantro leaves, plus extra for garnish
• 2 large zucchini, spiralized (or 6–8 oz noodles of choice)
• 1 lime, cut into wedges (for serving)

Step-by-Step

Sauté Aromatics

Warm a Dutch oven or large pot over medium-high heat and add the oil. When the oil shimmers, add the finely diced shallots, sliced red bell pepper, and minced garlic. Season with the salt and black pepper. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 4–6 minutes.

Build the Flavor Base

Add the grated ginger, sliced Thai chiles (use fewer if you prefer mild), and the red curry paste. Cook for about 1–2 minutes, stirring constantly, until the curry paste becomes aromatic and evenly coats the vegetables. This step blooms the spices and deepens the broth’s flavor.

Create the Broth

Pour in the chicken broth and coconut milk, stirring to combine. Add the fish sauce, coconut aminos, and the bruised lemongrass stalks. Bring the mixture up to a gentle simmer so the lemongrass and curry infuse the liquid. Taste and adjust salt if needed—fish sauce adds savory depth but may not be as salty as expected.

Cook the Chicken

Reduce the heat to medium and add the thinly sliced chicken breasts to the pot. Simmer until the chicken is cooked through and tender, about 12–15 minutes depending on slice thickness. Gentle simmering helps keep the chicken moist.

Add Vegetables

Stir in the baby bok choy, shiitake mushrooms, and half the cilantro leaves. Simmer another 3–5 minutes until the bok choy is wilted and the mushrooms are tender. Remove the lemongrass before serving.

Prepare to Serve

Place about 1/2 cup of spiralized zucchini into the bottom of each serving bowl. Alternatively, add cooked noodles placed separately. Ladle the hot soup over the zoodles; the hot broth will warm them without turning them mushy.

Garnish and Enjoy

Garnish each bowl with fresh cilantro and a lime wedge. Squeeze lime over the soup at the table for a lively finish. Enjoy this warming, colorful soup that balances creamy, spicy, and bright flavors.

Recipe FAQs & Tips

Can I use regular noodles instead of zoodles?
Yes. Any noodle works—ramen, udon, rice noodles, or glass noodles are all great options. For best texture, cook noodles separately according to package directions and place them in serving bowls. Ladle the hot soup over the noodles just before eating to prevent them from absorbing too much broth and becoming soggy.

How do I spiralize zucchini?
Use a handheld spiralizer or a countertop spiralizer to make zoodles. If you don’t have one, some grocery stores sell pre-spiralized zucchini in the produce section. Avoid frozen spirals for this soup, as they can become watery when thawed and cooked.

What if I’m sensitive to spice?
To reduce heat, use fewer Thai chiles or omit them entirely and swap red curry paste for a milder yellow curry paste. You can also reduce the amount of curry paste and add more coconut milk to mellow the heat while maintaining flavor.

Leftovers and storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you used zoodles in the original bowl, be aware they soften over time—store zoodles separately and add them when reheating. Reheat gently on the stove over low heat to preserve the coconut milk’s texture.

Substitutions and variations:
Swap chicken for tofu or cooked shrimp for a pescatarian version. Use light coconut milk to cut calories, though full-fat yields the creamiest texture. Add vegetables like snap peas, shredded carrots, or baby spinach to bulk up the soup.

I hope you love this Thai-Inspired Red Curry Chicken Zoodle Soup. If you try it, leave a comment below to share how it turned out!

Looking for more Thai-inspired recipes? Try these!

Pad Prik King

Whole30 Spaghetti Squash Pad Thai

Thai-Inspired Curry Butternut Squash Soup

Whole30 Thai Basil Beef