A Hug in a Bowl: 30-Minute Red Curry Chicken Soup
Craving pure comfort on a chilly day? This Red Curry Chicken Zoodle Soup is your answer. It’s a rich, fragrant broth loaded with tender chicken and vibrant zucchini noodles that comes together in just 30 minutes. The best part? It freezes beautifully, so you can meal prep a batch for wholesome, soul-warming lunches ready in minutes, any day of the week.
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
Ingredients
• ¼ cup / 55 g coconut oil, or ¼ cup / 60 ml avocado oil
• 2 cloves garlic, minced
• 1 2-inch / 5-cm piece fresh ginger root, peeled and minced
• 1 pound / 455 g boneless, skinless chicken thighs, cut into small cubes
• 2 cups / 475 ml chicken bone broth
• 1 cup / 240 ml full-fat coconut milk
• ⅓ cup / 80 g red curry paste
• 1 teaspoon finely ground sea saltFor Serving:
• 2 medium zucchinis, spiral sliced
• 3 green onions, sliced
• ¼ cup / 15 g fresh cilantro leaves, chopped
Instructions
1. Heat the oil in a large saucepan over medium-low heat. Add the garlic and ginger and cook until fragrant, about 2 minutes.2. Add the chicken thighs, broth, coconut milk, curry paste, and salt. Stir to combine, cover, and bring to a light simmer over medium-high heat. Once simmering, reduce the heat and continue to simmer for 15 minutes, until the flavors meld.3. Divide the spiral-sliced zucchinis among 4 bowls and top with the curry soup. Sprinkle with the green onions and cilantro before serving.
Nutritional Information
• Per 1¼-cup / 300-ml serving:Calories: 567Total Fat: 40.3 gSaturated Fat: 27.2 gCarbohydrates: 11.3 gNet Carbs: 9.8 gProtein: 40 gSodium: 168 mgCholesterol: 101 mg
Pro Tips
• & Variations
• Pressure Cooker Method: Use the sauté mode to cook the garlic and ginger. Add the remaining soup , seal, and cook on high pressure for 10 minutes. Allow a natural pressure release before serving.
• Meal Prep & Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 1 month. Thaw frozen soup in the fridge before reheating.
• Make it AIP-Friendly: For an Autoimmune Protocol compliant version, simply omit the red curry paste from the recipe.
• Reheating: To reheat, microwave a single serving for 2 minutes or gently warm in a saucepan over low heat for 5 minutes until heated through.
FAQ
Q: Is red curry paste spicy
A: The spice level of red curry paste varies by brand, but it generally has a moderate heat. For a milder soup, start with less paste and add more to taste. For extra spice, you can add a pinch of red pepper flakes.
Q: Can I use regular noodles instead of zucchini noodles
A: Absolutely. While zucchini noodles make this a great low-carb and keto-friendly soup, you can easily substitute them with cooked rice noodles, ramen, or even udon. Simply add your cooked noodles of choice to the bowl before ladling the hot soup over them.
Q: How do I freeze this red curry chicken soup
A: This soup freezes beautifully. For the best texture upon reheating, freeze the soup base without the zucchini noodles, green onions, or cilantro. Allow the soup to cool completely, then store it in airtight, freezer-safe containers for up to 1 month. Thaw and reheat, then serve over fresh zoodles and garnishes.
Q: Can I use chicken breast instead of thighs
A: Yes, you can use boneless, skinless chicken breast. Cut it into small, bite-sized cubes and follow the recipe as written. Chicken thighs are recommended for a richer flavor and more tender texture, but chicken breast is a great leaner alternative.
