Paleo Thai Chicken Zoodle Soup

13 20 342
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Paleo Thai Chicken Zoodle Soup
Health Rating


1 tbsp Butter, unsalted
1/2 onion(s) Sweet onion (chopped)
1 medium pepper(s) Jalapeno pepper (chopped)
1 1/2 tbsp Green curry paste
2 clove(s) Garlic (minced)
6 cup Bone broth, Organic (chicken based)
1 can(s) (15oz) Coconut milk (full fat)
1 medium pepper(s) Red bell pepper (thinly sliced)
454 gm Chicken thighs, boneless, skinless (thinly sliced against the grain)
2 tbsp Fish sauce ('Red Boat' brand is good for paleo)
1/2 cup Cilantro (coriander) (chopped; or parsley)
2 medium Zucchini (spiralized)
1 fruit Lime (cut into 8 wedges)


  1. In a large sauce pan, heat butter over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
  2. Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer with the lid on until chicken is cooked through, about 5 minutes. Stir in cilantro.
  3. To serve, ladle soup over the zoodles. The heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
  4. Serve each with a squeeze of lime.

Nutrition Facts

Per Portion

Calories 342
Calories from fat 198
Calories from saturated fat 146
Total Fat 22.0 g
Saturated Fat 16.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.1 g
Cholesterol 60 mg
Sodium 814 mg
Potassium 628 mg
Total Carbohydrate 12.6 g
Dietary Fiber 1.8 g
Sugars 5.5 g
Protein 23.4 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.8
Vegetables 1.8

Energy sources