Experience the essence of Thailand with a healthy twist on a comforting classic. This soup combines the warmth of chicken broth with the zest of fresh vegetables and the novelty of zucchini noodles.
30 minutes
Experience the essence of Thailand with a healthy twist on a comforting classic. This soup combines the warmth of chicken broth with the zest of fresh vegetables and the novelty of zucchini noodles.
Chicken Breast, cooked and shredded
0 lb
cups
cups
Zucchini, spiralized into noodles
each
Carrot, julienned
each
Bell Pepper, thinly sliced
each
Garlic Clove, minced
each
Fresh Ginger, grated
tablespoons
Lemongrass, pounded and chopped
stalks
tablespoons
0 from 1 lime
tablespoons
Green Onions, sliced for garnish
each
Fresh Cilantro, chopped, for garnish
0 oz
Red chili flakes, optional
to taste
to taste
to taste
1. Prep the Aromatics
In a large pot over medium heat, sauté garlic, ginger, and lemongrass until fragrant, about 1-2 minutes.
2. Simmer the Soup Base
Add chicken broth, coconut milk, fish sauce, lime juice, and brown sugar to the pot. Bring to a simmer, then season with salt, pepper, and red chili flakes (if using).
3. Cook the Vegetables
Add the carrot and red bell pepper to the soup. Let them simmer until they are just tender, approximately 5 minutes.
4. Add Chicken and Zoodles
Reduce the heat to low and add the cooked shredded chicken and spiralized zucchini noodles. Cook for an additional 2-3 minutes, or until the zucchini noodles are tender but still al dente.
5. Garnish and Serve
Remove the pot from heat. Discard the lemongrass stalk. Ladle the soup into bowls and garnish with green onions and cilantro. Serve hot.
Thai cuisine is all about balancing salty, sweet, sour, and spicy flavors. Taste as you go and adjust the fish sauce, brown sugar, lime juice, and curry paste to achieve a harmonious balance.
Start by gently sautéing your onions, garlic, and ginger in coconut oil until they're translucent and fragrant. This will create a flavorful base and infuse the oil with aromatic compounds, which will carry through the entire dish.
Add the Thai red curry paste to the sautéed aromatics to toast it slightly. This helps to deepen the flavors in the paste and release its essential oils, which will give the soup a more complex flavor profile.
Add spiralized carrots and sliced bell peppers towards the end of the cooking process to retain their crunch and vibrant color.
Invest in high-quality chicken broth and coconut milk, as these are the backbone of your soup. A richer, more flavorful broth will significantly enhance the final dish.
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