Thai-Inspired Red Curry Chicken Zoodle Soup
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The Defined Dish · by Alex

Thai-Inspired Red Curry Chicken Zoodle Soup

NUTRITION · PER SERVING—
CAL 26%·PRO 54%
CARBS 19G14% OF CAL
6G FIBER2G OTHER11G TOTAL SUGAR
FAT 40G70% OF CAL
29G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai-inspired red curry soup with zucchini noodles, mushrooms, and bok choy in a coconut broth with lemongrass and ginger. Aromatic and light with complex flavors.

mainthaisoupdairy freegluten free
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Nutrition & ingredients

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 2 large shallots (finely diced)
  • 1 red bell pepper (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt, (plus more as needed (this will serve as the base for the whole soup))
  • 1/2 teaspoon freshly ground black pepper
  • 1 –3 Thai chiles (thinly sliced (adjust to taste))
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 2 13-oz cans full-fat, unsweetened coconut milk
  • 2 teaspoons fish sauce
  • 1 tablespoon coconut aminos
  • 2 stalks lemongrass (halved lengthwise and lightly bruised)
  • 1 lb boneless (skinless chicken breasts, thinly sliced against the grain)
  • 2 baby bok choy (cut into 2-inch pieces)
  • 4 oz shiitake mushrooms (thinly sliced)
  • 1/2 cup fresh cilantro leaves (plus extra for garnish)
  • 2 large zucchini (spiralized)
  • 1 lime (cut into wedges (for serving))
PREP
—
SODIUM
1798MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.