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Thai zoodle soup with chicken
Thai zoodle soup with chicken
463kcal Per person
28g Protein
31g Carbs
25g Fat
10g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 1 ¼ cup water (296 ml)
- 4 ounces diced tomatoes (112 g)
- ½ tablespoon red curry paste (10 g)
- 3 ounces chicken breast (84 g)
- 1 zucchini
- 1 ½ fluid ounce coconut milk (45 ml)
Preparing this recipe
- Finely chop the onion and mince the garlic. Wash the carrot and slice it. Dice the bell pepper.
- Heat the oil in a soup pot. Add the onion and garlic and sauté for 2 minutes. Add the carrot and bell pepper and cook for a minute. Add boiled water, diced tomatoes and curry paste to the pot.
- Place the whole chicken breast in the pot and let it cook with the soup. Cook for about 15 minutes.
- Meanwhile, use a spiralizer to make zucchini noodles and place them in a deep plate or bowl.
- Remove the chicken from the pot with a fork and shred it using two forks. Add the chicken back to the soup along with the coconut milk. Stir, heat for a minute and then turn off the heat.
- Add the soup to the bowl with zucchini noodles and serve immediately. Season with pepper and salt to taste.
Requisites:
- Spiralizer or julienne peeler
Tip van FitChef
1. This zucchini noodle soup with chicken is even more delicious with fresh cilantro and/or lime juice. If you don't like cilantro, try some fresh parsley.
2. If you don't have a spiralizer, you can also shave the courgette into thin slices with a julienne peeler.
