Curry Zoodle Soup

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Portfolio | Sep, 12 2022

Curry Zoodle Soup

curry zoodle soup

Soup season is here! Time for oodles and doodles of “zoodle” soups! A zoodle is a zucchini noodle, and it creates a perfect base for this zesty veggie curry zoodle soup! Each of these ingredients is strategically selected to reduce inflammation and improve your health, one soothing bite at a time! Feel free to double (or triple!) this curry zoodle soup recipe, as it makes for a super easy meal to heat up and serve in seconds!

Ingredients:

  • 2 tbsp avocado or coconut oil
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 1-2 tbsp fresh ginger, minced
  • 3 tbsp red curry paste
  • 2 limes, juiced
  • 1/2 tsp fish sauce
  • 3 cups chicken bone broth (or vegetable broth)
  • 15oz fire-roasted tomatoes 
  • 2lbs chicken breast (optional, leave out for vegan option)
  • 1 yellow bell pepper, sliced
  • I head cauliflower, chopped into florets
  • 4 carrots, sliced
  • 15oz full-fat coconut milk
  • 1 tsp Himalayan sea salt
  • 1/2 tsp black pepper
  • 1 tbsp turmeric 
  • 4 large zucchinis, spiralized 

Directions:

  • Optional- In a small space pan cover chicken breasts with water and allow to simmer until cooked through about 12-14 minutes. Remove chicken from water and shred using two forks, set aside
  • While the chicken is simmering, heat the oil and add onion. Saute for a few minutes until transparent. 
  • Add minced garlic and ginger and continue to saute until fragrant for a few minutes
  • Add in curry paste, lime juice, fish sauce, broth, tomatoes, bell pepper, cauliflower, carrots, and optional chicken. Bring soup to a simmer and allow to simmer for at least 30 minutes (until vegetables are tender but not mushy)
  • Stir in zoodles and give a good stir to soften
  • Enjoy topped with green onions, red pepper flakes, or cilantro!