Chicken Curry Soup

Curry soup recipeI love this flavorful recipe for Chicken Curry Soup. It looks, and feels, like regular noodles but these are in fact guilt-free zucchini noodles!

While this recipe is written as chicken soup, you could easily use leftover turkey as the protein, you know since it’s the day after Thanksgiving and all 🙂

Chicken Curry Soup
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 7

  • 5 zucchini
  • 1 Tablespoon coconut oil
  • 3 shallots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tablespoon red curry paste
  • 1½ teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • Pinch of white pepper
  • 3 garlic cloves, minced
  • 2 teaspoons fresh ginger, crushed
  • 4 cups chicken broth
  • 1 (13.66oz) can coconut milk, full fat
  • 2½ cups shredded, cooked chicken breast
  • 5 green onions, thinly sliced
  • 3 cups fresh baby spinach leaves
  • ½ cup fresh cilantro, chopped
  • 2 limes, sliced into wedges

  1. Wash and peel the green skin from zucchini. Run through a spiral slicer to create long, thin noodles. Set aside.
  2. In a soup pan, heat the coconut oil over medium-high. Add the shallots, bell pepper, curry paste, curry powder, turmeric, coriander, white pepper, garlic and ginger. Saute for 5 minutes, stirring constantly.
  3. Add the broth to the pan, and mix well. Add the coconut milk; reduce heat to low and simmer for 5 minutes. Stir in the chicken breast, onions, spinach and cilantro. Cook for another 4 minutes.
  4. Divide the zucchini noodles into 7 bowls. Pour the chicken soup mixture over the noodles and serve with lime wedges. Enjoy!

Calories: 254     Fat: 12     Carbohydrates: 31     Sugar: 4     Sodium: 413     Fiber: 5     Protein: 11    

curry soup 2 copy 1.35.50 PM


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