"The Everyday Ketogenic Kitchen" Cookbook Author, Carolyn Ketchum made a Spicy, Thai Chicken and Zoodle Soup! She also showed Tra'Renee how to make "zoodles"...which are zucchini noodles. Carolyn has a Book Event next Tuesday, October 3rd @ 7 o'clock at the Barnes & Noble @ the Clackamas Town Center Mall.
Thai Chicken Zoodle Soup
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Dairy-Free, Egg-Free, Nut-Free, Paleo, Easy
I have a passion for Thai food. There is something about the combination of ginger, lemongrass and chilies that delights my senses. This soup is light but still satisfying, with all that wonderful spicy Thai flavor.
- 1 tablespoon coconut oil
- ¼ onion, chopped
- 1 jalapeno, chopped
- 1 ½ tablespoons Thai green curry paste
- 2 cloves garlic, minced
- 6 cups chicken broth (p. 000)
- 1 15-ounce can coconut milk
- 1 red pepper, thinly sliced
- 1 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tablespoons fish sauce
- ½ cup chopped cilantro
- 2 medium zucchini, spiralized
- 1 lime cut into 8 wedges
1. In a large saucepan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
2. Stir in the jalapeno, curry paste, and garlic and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk and whisk until fully combined. Bring to a simmer.
3. Add the red pepper, chicken, and fish sauce and simmer until the chicken is cooked through, about 5 minutes. Remove from heat and stir in the chopped cilantro.
4. Divide the zucchini noodles among 8 soup bowls and ladle the soup over; the heat of the soup will make the noodles tender.
5. Serve each with a squeeze of lime.
If you are not serving all the soup at once, only use enough zucchini noodles for each bowl you are serving. They will keep well in a covered container for a day or two.
- Calories: 277
- Fat: 20.34g
- Protein: 18.21g
- Carbs: 6.64g
- Fiber: 1.16g