I know, I know, enough with the Asian! Well, I am sorry to say, but you will never get me to stop my Asian food fettish! I just love it way too much. And maybe I have taken it a little too far with my knew love for my spiralizer....
BUT before you chalk this one up as your typical curry or "fad-dy" zoodle nonsense, DON'T! I promise, this dish is different than you think! It's different than I thought it would be, in a good way which is hard to beat because I was expecting a smooth, exotic, curry and coconut curry and instead, what I got was an Asian twist on chicken noodle soup....or at least, that's the way I'm telling it.
I don't think I can accurately describe to you how this soup tastes because it's unlike anything I had ever tasted and it was NOT what I was expecting to created this wonderful soup. When you make it, don't think curry, think more along the lines of a chicken soup. It is warm and comforting and...mmmmmm, yummy.
K, this soup isn't cooked with the zoodles (zucchini noodles) in, the hot soup is made and then ladled over the fresh zoodles and this way they get slightly tender instead of slimy and mushy....kind of like the Vietnamese soup, Pho. (Which, if you haven't had, you need to try it!!!) You also need to serve it lime wedges/lime juice, which you only add right as you're serving it.
If you have leftovers, store the soup and zoodles separately so that the zoodles don't get overcooked when you warm it up.
BUT before you chalk this one up as your typical curry or "fad-dy" zoodle nonsense, DON'T! I promise, this dish is different than you think! It's different than I thought it would be, in a good way which is hard to beat because I was expecting a smooth, exotic, curry and coconut curry and instead, what I got was an Asian twist on chicken noodle soup....or at least, that's the way I'm telling it.
I don't think I can accurately describe to you how this soup tastes because it's unlike anything I had ever tasted and it was NOT what I was expecting to created this wonderful soup. When you make it, don't think curry, think more along the lines of a chicken soup. It is warm and comforting and...mmmmmm, yummy.
K, this soup isn't cooked with the zoodles (zucchini noodles) in, the hot soup is made and then ladled over the fresh zoodles and this way they get slightly tender instead of slimy and mushy....kind of like the Vietnamese soup, Pho. (Which, if you haven't had, you need to try it!!!) You also need to serve it lime wedges/lime juice, which you only add right as you're serving it.
If you have leftovers, store the soup and zoodles separately so that the zoodles don't get overcooked when you warm it up.
Thai Chicken Zoodle Soup
Time: 30 min Serves:6
Ingredients
Instructions
Time: 30 min Serves:6
Ingredients
- 1 T coconut oil
- 1/2 onion, chopped
- 1 lb chicken, chunked
- salt and pepper
- 2 T green curry paste
- 1 T sriracha
- 2 cloves garlic
- 4 c chicken broth
- 2 c water
- 1 can (13.5 oz) coconut milk
- 1 red pepper, sliced into thin strips
- 2 T fish sauce
- 1/2 c chopped cilantro
- 2 medium zucchinis, spiralized (zoodles)
- Lime wedges
Instructions
- Heat coconut oil in a large pot/wok over medium high heat. Add onion and chicken and stir-fry until onion is translucent and chicken is tender, 5-7 min. Season lightly with salt and pepper
- Add curry paste, sriracha and garlic to chicken and onions and mix to combine. Let cook for 1-2 min.
- Add chicken broth, water and coconut milk and bring to a boil. Reduce heat to medium and add red peppers and fish sauce. Let that simmer for 5-7 min for flavor development.
- Add cilantro. Fill bowls halfway full with zoodles, ladle soup over zoodles and serve with fresh lime wedges.