This broth … oohhh this broth. Every spoon is spicy, creamy, salty, and refreshing, and if I could drink it with a straw, I would.

Although I like every kind of soup when the weather gets cold, there is something about a spicy soup that I really love. I think they feel incredibly comfortable when the spicy heat warms from the inside.


This soup is very adaptable depending on the desired sharpness. If you’re a fan of heat, I recommend using hot curry paste and adding extra chili peppers, while anyone who’s more sensitive should stick to mild curry paste.

For protein, I have included chicken schnitzel in the recipe, but this can easily be substituted for shrimp or mushrooms if you are vegan.

Do not hurry with the broth. Make sure the flavors are just right before adding the chicken, herbs and zucchini noodles. The noodles should only be cooked in the broth for a few minutes before serving so that they do not become soggy and fall apart.

The leftovers are kept in the fridge for a few days. So this is a great soup that you can prepare in large quantities and then have lunch for a few days. If you freeze this soup, I would recommend omitting the zucchini noodles and adding them just a few minutes before serving.


Thai Curry Noodle Soup

preparation time
10 mins

cooking time
15 minutes

total time
25 min

Diet: Dairy Free, Gluten Free / Grain Free, Nut Free, Paleo, Refined Sugar Free, SCD, Ganz30
Servings: 3


1 tbsp olive oil
1 onion finely diced
3 garlic cloves finely diced
2 tablespoons of ginger finely diced
3 tablespoons red curry paste
4 cups chicken or vegetable broth
1 can of coconut milk (400ml)
1 teaspoon fish sauce (to be replaced with coconut aminos / soy sauce to get vegan)
2 tablespoons lime juice
2 cups shredded chicken (about 2 chicken breasts) (mushrooms vegan exchange)
2 courgettes spiraled (about 5 cups of Zoodles)
1/4 cup chopped shallots
2 red chili peppers, cut into thin slices
2 tablespoons Thai basil


Heat the olive oil in a large saucepan over medium heat. Add the onion cube, garlic and ginger and sauté for 5 minutes until the onion is tender.

Add the curry paste, stir and let cook for 2 minutes before adding the broth, coconut milk, fish sauce, lime juice and minced chicken.

Simmer the broth for 5 minutes before adding the zucchini noodles, scallions and half of the sliced red chili peppers. Cook the zucchini in the broth for 1 minute before removing from the heat (do not let it cook over and mushy).

Spread on the bowls and cover with the remaining slices of red chili peppers and Thai basil.

Leave a Reply