Thai Chicken Zoodle Soup

The weather is finally getting colder and feeling like winter here in NJ. With the new year I've devised a new meal planning scheme and Sundays are Soup Sundays!

This soup was even better than I thought it was going to be. The combination of the sweet coconut milk with the slight spice of the green curry paste is just delightful.

I got a spiralizer a few months back and I love using it. Adding the zucchini noddles to this soup is a great way to watch the carbs and calories. You can absolutely add regular noodles if you are not a fan of zucchini, but I urge you to give it a try!

1 Tbs coconut oil

1/2 onion, chopped

1 1/2 Tbs green curry paste

2 cloves garlic

6 cups chicken broth

1 15oz can coconut milk, full fat

1 red pepper, thinly sliced

1 lb chicken (I used boneless, skinless thighs for more flavor), chopped

2 Tbs oyster sauce

2 zucchini

Cilantro

1 Lime

In a large saucepan, heat coconut oil over medium heat. Add the onion and saute for about 5 minutes.

Grate in the garlic and add the green curry paste and stir until fragrant, a minute or two.

Add the chicken broth and coconut milk. Bring to a boil.

Reduce to a simmer and add the red pepper, chicken, and oyster sauce. Simmer until chicken is cooked through, about 5 to 10 minutes.

In the meantime, cut or spiral the zucchini into noodles and set aside.

Once the soup is done, place the "noddles" in the bottom of the bowl and then add the soup to the bowl. Top the soup with cilantro and then squeeze some lime juice over the dish.