40 minutes
A flavorful and spicy Thai coconut chicken soup served with zucchini noodles, perfect for a warming and healthy meal.
tablespoons
Medium Onion, chopped
each
Jalapeño Pepper, chopped
each
Thai Green Curry Paste
tablespoons
Garlic, minced
cloves
cups
Full-Fat Coconut Milk, canned
0 oz
Bell Pepper, thinly sliced
each
Boneless Skinless Chicken Breasts Or Thighs, thinly sliced
0 lb
tablespoons
Fresh Cilantro, chopped
cups
Medium Zucchini, spiral-sliced into noodles
each
Lime, cut into 8 wedges
each
1. Heat Coconut Oil
Heat a tablespoon of coconut oil in a large saucepan over medium heat until it’s melted and shimmering.
2. Cook Onion
Add the chopped onion and cook it for about 5 minutes, stirring occasionally, until it becomes translucent and soft.
3. Add Jalapeño, Curry Paste, and Garlic
Stir in the chopped jalapeño, Thai green curry paste, and minced garlic. Sauté these for about a minute until they become aromatic.
4. Combine Broth and Coconut Milk
Pour in the chicken broth and the full-fat coconut milk, whisking until fully combined. Bring this mixture to a gentle simmer.
5. Add Bell Pepper, Chicken, and Fish Sauce
Once it’s simmering, add the thinly sliced red bell pepper, chicken, and fish sauce. Let these ingredients simmer for about 5 minutes, or until the chicken is fully cooked and opaque.
6. Stir in Cilantro
Remove the saucepan from the heat and stir in the freshly chopped cilantro.
7. Serve with Zucchini Noodles and Lime
Divide the spiral-sliced zucchini noodles among eight soup bowls. Ladle the hot soup over the zucchini noodles. Serve with lime wedges on the side.
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