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    Spiralized Thai Chicken Vegetable Soup

    clock-icon30 minutes
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    Pixicook editorial team

    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.

    Ingredients for Spiralized Thai Chicken Vegetable Soup

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Breast, cooked and shredded

    0 lb

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Coconut Milk

    cups

    Substitute chevron-down

    Zucchini, spiralized into noodles

    each

    Substitute chevron-down

    Carrot, julienned

    each

    Substitute chevron-down

    Bell Pepper, thinly sliced

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Ginger, grated

    tablespoons

    Substitute chevron-down

    Lemongrass, pounded and chopped

    stalks

    Substitute chevron-down

    Fish Sauce

    tablespoons

    Substitute chevron-down

    Lime Juice

    0 from 1 lime

    Substitute chevron-down

    Brown Sugar

    tablespoons

    Substitute chevron-down

    Green Onions, sliced for garnish

    each

    Substitute chevron-down

    Fresh Cilantro, chopped, for garnish

    0 oz

    Substitute chevron-down

    Red chili flakes, optional

    to taste

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    How to Make Spiralized Thai Chicken Vegetable Soup

    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.

    Pitfalls and tips

    Balanced Flavors

    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.

    Aromatics First

    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.

    Bloom the Curry Paste

    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.

    Vegetable Texture

    Add spiralized carrots and sliced bell peppers towards the end of the cooking process to retain their crunch and vibrant color.

    Quality of Ingredients

    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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