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Chicken Curry Soup

Prep time 15 min
Cook time 14 min
Total time 29 min

Prep time 15 min
Cook time 14 min
Total time 29 min


I 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

Serves 7

5 Green Zucchinis

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 cloves Garlic, minced

2 teaspoons fresh ginger, crushed

2½ cups shredded cooked chicken breast

5 Green Onions, thinly sliced

3 cups baby spinach

½ cup fresh cilantro, chopped

2 limes, sliced into wedges


Wash and peel the green skin from zucchini. Run through a spiral slicer to create long, thin noodles. Set aside.


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.


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.


Divide the zucchini noodles into 7 bowls. Pour the chicken soup mixture over the noodles and serve with lime wedges. Enjoy!


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

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