spiralizing recipes - soups - thai chicken noodle soup

thai chicken noodle soup

This soup features three flavors that define Thai cuisine, coconut, chili, and lime.



4 servings

Prep time

25-30 minutes




2760 mg

Dietary fiber

4.2 g

Total fat

17.1 g

Total carbs

27.4 g


25.1 g


  • ½ cup zucchini noodles, spaghetti cut

  • 2 boneless, skinless chicken breasts cut into bite-size pieces

  • 5 cups chicken broth

  • 1 cup coconut milk (can use low-fat)

  • 2 jalapeno peppers, seeded and chopped finely

  • 2 large cloves garlic, chopped

  • 1 ½ inch piece ginger root, grated

  • 1 Tbsp. lime zest

  • ¼ cup fresh lime juice

  • 4 Tbsp. fish sauce (I use Red Boat)

  • 2 cups shiitake mushrooms, sliced

  • 2 cups baby spinach leaves

  • 2 Tbsp. chopped cilantro


  • Combine the chicken broth, jalapeno, garlic, ginger, lime juice and zest and 3 Tbsp. fish sauce in a medium sauce pan and bring to a simmer.
  • Add the noodles and cook for one minute or until tender. Use tongs to remove the noodles. Place in a bowl and cover to keep warm.
  • Add the mushrooms to the simmering broth. Simmer for another four minutes, then add the chicken and the coconut milk.
  • Continue to simmer until the chicken is cooked through.
  • Add the spinach and stir until the leaves get limp, then add the chopped cilantro and remaining tablespoon of fish sauce.
  • Divide the cooked noodles into four bowls and pour the soup over the noodles.


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