Chicken Thai Zoodle Soup (Low Carb, Dairy Free) | Oregon Valley Farm

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Chicken Thai Zoodle Soup (Low Carb, Dairy Free)

Chicken Thai Zoodle Soup (Low Carb, Dairy Free) from Oregon Valley Farm

If you love Thai food, you will love this soup! You can absolutely do this with or without the zoodles (spiralized zucchini) or you could even use something like shirataki noodles which are low carb and made from the konjac yam. Don’t let the jalapeño scare you; the soup is not spicy! The flavor is delicious and this makes for one of those soups that feels like a comfort food.

Notice you use chicken bone broth in this recipe. We made our own. Bone broth is different than regular “broth” or “stock” because of the cooking time. Rather than cooking bones with or without meat and added veggies and herbs and spices for a short duration, it is cooked for a good 24 hours. The goal is to extract gelatin and other compounds and minerals such as collagen, glucosamine, amino acids, electrolytes and more that are not released from the bones with shorter cooking durations.

There is a reason many cultures have bone broth as a staple in their diet! If you read the above, then you obviously are aware of just how nutrient dense bone broth is. What it can do for your immune system, your cellular health, keeping your electrolytes balanced (something people often struggle with and don’t realize that’s what their symptoms are pointing to); not to mention the awesomeness of collagen on your skin, hair, joints, gut health, etc.

Yes, you can use regular broth or stock, but why would you?? I love using bone broth in delicious recipes like this because I am just not one to drink bone broth by itself in a mug (although I know plenty of people who do and love it!).


  • 1 tbsp coconut oil
  • 1/4 medium onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth
  • 13.5 ounces canned coconut milk (always go for FULL FAT!)
  • 1 medium red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced
  • 2 tbsp fish sauce
  • 1/4 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges


1. In a large sauce pan, heat the coconut oil over medium heat until melted. Add the onions and sauté until just translucent, about 5 minutes.

2. Stir in the jalapeño, curry paste and garlic. Sauté about 1 minute. Add the chicken bone broth and coconut milk; whisk until well combined.

3. Bring to a boil, then reduce the heat to medium and add the red pepper, chicken and fish sauce. Simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.

4. Serve by adding zoodles to the bottom of the soup bowls and pour the soup over (the heat of the soup will soften the zoodles). Serve with a squeeze of lime!

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