Go Back
Thai chicken soup


This version of Thai Chicken Soup uses "zoodles," spiralized zucchini noodles, instead of standard wheat or rice based noodles. This version is virtually gluten free, low in carbs and keto friendly.


  • Spiralizer


  • 4 cups Chicken broth
  • ½ cup Coconut milk full fat, canned
  • 2 Tbsp Thai Red Curry Paste
  • 2 Tbsp Olive Oil extra virgin
  • ½ Red Onion diced
  • 3 Green onions chopped
  • 1 Red Bell Pepper sliced
  • 4 oz Snow Peas
  • 4 oz Bean Shoots
  • 1 Zucchini spiralized
  • 1 Lime quartered
  • 8 oz Cooked chicken breast shredded
  • 1 oz Cilantro chopped


  • In a large pot, heat the oil and add red and green onions. Cook for a minute or so (until softened) and add curry paste and bell pepper.
  • Cook for another minute or two and add chicken broth.
  • Bring to the boil and then simmer gently for 15 minutes.
  • Add snow peas, bean shoots and chicken. Simmer for another 5 minutes.
  • Add Zucchini and simmer for 2 minutes.
  • Add coconut milk, stir and then take off the heat. Serve with a wedge of lime and a sprinkle of cilantro. Enjoy!