Thai Curry Chicken Soup

Thai Red Curry Chicken Zoodle Soup

Learn how to make a delicious and healthy Thai dish on your own stovetop! Creamy, red curry coconut broth filled with vegetables, lean chicken, and spiralized zucchini noodles. Perfect soup to warm you to the core!

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Ingredients:

• Chicken:
• 1 lb chicken breast, (sliced thin)
• 1 tbsp olive oil
• salt and pepper, (seasoned to taste)
• Vegetables:
• 2 medium carrots, (peeled and sliced)
• 1 red bell pepper, (chopped)
• 8 oz baby bella mushrooms, (sliced)
• 1 medium onion, (chopped)
• 1/4 cup green onions, (chopped)
• 3 medium zucchini, (spiralized)
• 1 14.5oz can of fire-roasted tomatoes, (do not drain)
• Other Ingredients:
• 5 cups unsalted chicken stock, (or broth *SEE NOTES BELOW)
• 4 oz jar red curry paste (*SEE NOTES BELOW)
• 1 tbsp olive oil
• 1/2 tbsp minced garlic
• 1 tbsp lightly dried ginger, (or 2 tbsp freshly grated)
• 2 tbsp low-sodium soy sauce
• 1 tbsp lightly dried basil (or 2 tbsp freshly chopped)
• 1 tbsp lightly dried cilantro (or 2 tbsp freshly chopped)
• 1 14 oz. can full-fat coconut milk
• Zest of 1 lime
• 2 limes, (1 squeezed and 1 sliced for garnishment)
• 1-1 1/2 tsp salt, (more or less - to taste)
• 1/4-1/2 tsp black pepper, (more or less - to taste)
• Garnishments:
• freshly chopped basil or cilantro
• red pepper flakes
• crushed peanuts
• chopped green onions

Instructions:

1. Heat 1 tablespoon of olive oil in a large stock pot (or Dutch oven) over medium-high heat. Season chicken breast with salt and pepper, to taste. Place the chicken breast into the pot to brown on both sides 2-4 minutes. Time will be dependent on how thickly cut the breasts are. Internal temperature should read 165 degrees F using a meat thermometer. Remove to plate and cover to keep warm.
2. Add 1 tablespoon of olive oil to the pot to warm. Once heated, add carrots, peppers, and onions (not green onions). Sauté 3-4 minutes, or until the onions are translucent. Add minced garlic and ginger. Cook 30-60 seconds.
3. Add red curry paste, stock, tomatoes, soy sauce, basil, cilantro, and mushrooms. Stir well. Season with salt and pepper, to your taste preference (see notes below on sodium).
4. Bring to a boil then reduce heat to medium-low and gently simmer for 8-10 minutes. Shred chicken using two forks.
5. Add coconut milk, lime juice, lime zest, chopped green onions, and zoodles. Add shredded chicken back to re-warm. 
6. Allow to cook 2-3 minutes, or until the zoodles have reached desired doneness. Keep in mind, they will continue to cook in the broth as it cools.
7. Serve garnished with green onions, red pepper flakes, freshly chopped basil and/or cilantro, and a lime wedge.

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