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Zucchini Noodle Thai Curry Soup

Zucchini Noodle Thai Curry Soup: A Quick, Creamy Delight

A creamy, spicy Zucchini Noodle Thai Curry Soup that’s quick to make and full of flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups vegetable stock homemade enhances taste
  • 3 tablespoons curry paste adjust spice level to preference
For the Protein
  • 2 cups shredded chicken can be swapped for prawns or mushrooms
For Topping and Texture
  • 4 cups zucchini noodles add just before serving
  • to taste scallions freshly sliced for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, combine 4 cups of vegetable stock and 3 tablespoons of curry paste. Place the pot over medium heat and stir until the curry paste fully dissolves. Bring to a gentle simmer for about 5 minutes.
  2. Stir in 2 cups of shredded chicken (or your chosen protein) and cook for 8–10 minutes, until the chicken is heated through and tender.
  3. Adjust the spice level by adding more curry paste or a pinch of chili flakes. Let it simmer for another 2 minutes.
  4. Add 4 cups of zucchini noodles to the hot soup. Stir gently and cook for 2–3 minutes until just tender yet slightly crisp.
  5. Ladle the soup into bowls and top with freshly sliced scallions. Enjoy hot!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best results, let the broth simmer longer to deepen flavors. Add zucchini noodles just before serving to maintain their texture. Adjust curry paste according to spice tolerance.

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