THAI CHICKEN SOUP – WITH ZOODLES!
Everyone loves chicken soup – the rich, nourishing broth, the tender chicken bites (can you say RO-TISS-ER-EE? Time and money saver!)
Homemade or good canned chicken stock and a few aromatics can either transform to comforting and classic Chicken and Dumplings or with a completely different combination of vegetables and spices it becomes this slightly spicy, healthy and satisfying chicken soup with fun “zoodles” and a nod to the delicious dishes native to Thailand.
WHAT ARE THE FLAVORS IN THAI FOOD?
- SALTY: fish sauce, shrimp paste.
- SPICY: chilies, red pepper
- SOUR: lime, tamarind.
- SWEET: palm sugar, fruits.
- Every dish in Thai cuisine incorporates at least two of these – sometimes all four. One flavor may be dominant, but the others will be there too, like notes in a chord. That’s what makes Thai food so interesting.
WHAT ARE THE SPICES USED IN THAI COOKING?
- Sweet Basil
- Chiles are also a mainstay and play a major role in an endless assortment of spice, hot and some very hot curries
WHAT ARE “ZOODLES” AND HOW DO I MAKE THEM?
Zoodles are just zucchini that has been run through a spiralizer. A spiralizer is a kitchen gadget that turns foods – mostly vegetables – into corkscrew curly “noodles.” Although this recipe utilizes zucchini, you can process carrots, potatoes and other squashes as well.
Vegetables processed this way really offer lots of texture and flavor to dishes while keeping the calories low.
Spiralizers are widely available, reasonable and offered at many price points.
Kids love the spiralizing vegetables and may even get picky eaters to take a chance on something green and new.
THAI CHICKEN ZOODLE SOUP
- 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!
This is a really, really delicious soup. If you are curious about Thai food, this is a great place to start. Chicken soup is familiar enough that most people wouldn’t hesitate to try it, and if you are an adventurous cook and diner, this will be a recipe that will find a place in your collection of favorites.