This Thai chicken zucchini noodle soup is a fast and easy Instant Pot recipe that will be loved by the whole family. This whole30 compliant soup is made with plenty of vegetables and juicy chicken thighs and an absolute must for meal prep and one pot recipes.
A Thai chicken zucchini noodle soup utilizing your spiralizer!
I've got such a delicious and fun recipe for you to try. It's perfect for a weeknight meal or you can take it with you as leftovers.
I've even frozen some to defrost and reheat at a later time-- it's super versatile! The fresh lime juice and red curry paste kick up the flavor profile a ton, and there is so much umami that comes from the bit of fish sauce in the ingredient list.
If you prefer your zucchini noodles with a bit of crunch, don't add them into the chicken zucchini noodle soup until the very end!
If you're into sweet potato noodles or spiralized parsnips (or whatever veggie you want), feel free to swap out the zoodles for them instead.
What I'm trying to say is this: the veggies you add into this soup aren't concrete ingredient suggestions. If you want to be explore and be adventurous with whatever it is you like or have on hand in the refrigerator, go for it!
Well, the time has finally come for us to head to Kauai for our first vacation with Sophie!
We are leaving our house at 3am tomorrow and heading to San Diego for our flight. I am a bit nervous about how Sophie will adapt to being on the plane (yes, I've heard horror stories!)
We figure though, if it's the worst 6 1/2 hours ever, chances are we'll never see any of those people again. Phew. Unless they are on our return flight, HA!
Since sleep training her, she has settled into such a wonderful routine, and I'm curious how well she will nap in a carrier or snuggled in our arms.
She hasn't fallen asleep on us since she was about a month old. She's always preferred having her own space, so we'll see what happens. I'm just grateful and excited we have the opportunity to take her with us!
More soup recipes like this:
Dairy Free Cream of Mushroom Soup
Whole30 Instant Pot Seafood Gumbo
Instant Pot Stuffed Pepper Soup
Instant Pot Chicken Tortilla-less Soup
I love how little you have to do with elbow grease when you are using an Instant Pot. It'll cook your meat perfectly for you, you can saute your veggies directly inside, and it cooks the soup- duh.
This wonderful soup is a one pot meal with very little clean up, so it's a winner at our house. I know I'll be making it in batches many more times to come.
I think I may try adding some fresh mushrooms next time and snap peas-- give it even more Thai vibes, you know what I mean?
If you are prepping and cooking this recipe during a Whole30, don't be shy and reheat this chicken zucchini noodle soup for breakfast. In my opinion, it is leftovers that make the best breakfast meals around.
After all, how many times can we eat some type of combination of bacon and eggs- ya feel?
I had the opportunity to recruit Tim as my hand model for this shoot, and look how good he looks. HA!
He spends the majority of the time messing with me when I'm trying to get an action shot with him doing something. But after a solid 10-12 minutes, we'll have one photo I can use.
Such a wonderful little helper he is.
Alright, let's talk more about this fabulous Thai chicken zucchini noodle soup, shall we? Sure, you can make it on the stovetop as well.
I'd recommend cooking the chicken separately until it reaches 165 degrees Fahnreheit internally and shredding it. Then, I would add it into the soup at the very end.
We like to get crazy with spices in our kitchen and in the recipes I create, so I decided to finely chop up some fresh Thai chiles and add those into the soup as well.
Well, let's get to it!
I know you are ready for an easy-to-make and even easier to eat flavorful chicken zucchini noodle soup recipe that is healthy and absolutely delicious.
You get to rest and relax after just a few minutes here and there of prep work. Thank you, Instant Pot! 🙂
Thai Chicken Zucchini Noodle Soup
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion diced
- 6 garlic cloves minced (see notes)
- 1" piece fresh ginger peeled & minced (see notes)
- 3 tablespoons red curry paste
- 1 lime juiced
- 1/2 teaspoon fish sauce
- 3 cups bone broth- Find Here! or chicken broth
- 15 ounces fire roasted tomatoes canned
- 1 1/2 pounds boneless skinless chicken thighs
- 1 yellow bell pepper sliced
- 1 head of cauliflower chopped into florets
- 4 carrots sliced
- 15 ounces full fat canned coconut milk roughly 1 can
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 3-4 large zucchinis spiralized
- sea salt to taste
- black pepper to taste
Instructions
- On the Instant Pot, select the sauté function and add the oil. Once the oil is simmering (roughly 1 minute), add in the diced onion. Sauté for 3 minutes until slightly tender. Add in crushed garlic and ginger and sauté again, stirring frequently for a few more minutes. You will want the onion to be very soft, nearly translucent and browning in areas.
- Add in curry paste, lime juice, fish sauce, broth, tomatoes, chicken, bell pepper, cauliflower, and carrots. Secure the lid attachment and make sure the seal is turned to "sealing". Select "pressure" and make sure it reads "high pressure" and set the manual time to 12 minutes.
- Manually release the pressure and move the seal to "venting". Be careful doing this-- you will want to use a pair of tongs and a kitchen towel as the steam will come out very aggressively. Once the pressure has all been released, open the lid and remove the chicken thighs. Transfer to a cutting board and shred with two forks. Add back into the soup and stir in the canned coconut milk and seasonings. Taste for more salt and pepper if necessary.
- Add in the zucchini noodles and give everything a nice, big stir. Serve immediately with green onions, red pepper flakes or fresh Thai chiles and cilantro. Enjoy!
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Can this soup be frozen?
Hi can I use oyster sauce instead of fish sauce? And can I make it with shrimp instead of chicken?
Hi! I've never had oyster sauce but that's not a good sub for fish sauce in my opinion, no... you can totally use shrimp if you'd like though.
Flavorful, filling and full of heathy veggies. Definitely a repeat!
Such a healthy and delicious meal. The whole family loved it. I felt it lacked some heat.
Hi! That's an awesome recipe thanks! Just thought I'd let you know that you forgot to mention the oil in the ingredients. 🙂
So yum! Super healthy and tasty to boot!
Hi! This looks delicious, and I can’t wait to try it. In the beginning of the post, you mention fish sauce, but I don’t see it in the recipe. How much did you use, and when should I add it? Thanks!
How embarrassing! 1/2 teaspoon with the
Can you give me an idea how spicy this soup is? I plan to make it but would reduce the amount of Thai curry paste if it is very spicy. We go for mild. Thanks!
Hi there. The Thai curry paste isn't spicy, just flavorful. 🙂
Thanks for sharing! Does it keep long?
I would say 5-7 days in the fridge!
This looks so good! What a great way to make a soup more filling!
This soup is fantastic!! My husband and I are on rounds 7(me) and 3(him) of Whole30 and I am always looking for new recipes. I came across this soup in Pinterest but I am a vegetarian/pescatarian so I added veggie broth, shrimp instead of chicken and some red pepper flakes. It was so good!! I don’t have an instant pot so I made it in a Dutch oven and worked perfectly. It is very satisfying and filling. When I first read cauliflower, I thought that was an interesting add but it turned out perfect and the starch in it definitely works in this soup. I will absolutely make this again.
It makes me SO happy to hear that you were able to make these substitutions to accommodate your diet and that it turned out lovely still. I'm so glad you tried it... you'll have to try my seafood gumbo next!
My husband makes an amazing pot of seafood(shrimp, lump crab meat, and crawfish) gumbo! I’ve been trying to get him to make one without the roux for Whole30 forever.
Ah I hope you love it!!!
Were you able to find whole 30 fish sauce? Thanks!
Yes! I'd recommend grabbing Red Boat Fish Sauce! 🙂
Hi! Will the veggies be mushy if they’re cooked for the whole 12 min on high pressure?
I didn't really experience that, no.
Hi, I'd love to make this- it looks absolutely delicious. If i want to use chicken breasts instead of thighs, do i need to adjust the time?
Hi there. Sorry, it took me so long to reply. Breasts could take a few minutes longer in the instant Pot, yes. Add 2 minutes!
It doesn't say when to add the chicken..
Hi. It actually says: "add back into the soup" after I talk about shredding it with two forks 🙂
If you cooked this in the crockpot do you think you should wait to add the coconut milk in at the end as well? Or add it all in the beginning with everything else. I plan on adding the zoodles in about 20 minutes before serving to soften them a little
I think I would wait! 🙂
Do you have the calorie information?
I don't, but you can absolutely plug the recipe into my fitness pal in order to get it!
Can this recipe be made in a crockpot?? It looks delicious but I don’t have an instant pot 😩😩😩
Absolutely!!!!! Low and slow 🙂
If i made this in a crock pot would you add everything (except the zucchini noodles?) at the same time? You said low settings but for how many hours would you recommend?
Hi! I would do 6 or 8 hours. And stir in the zucchini noodles at the end (last 30 mins)
Hi! How much curry paste do we add. It doesn't say in the ingredients.
Hi- so sorry about that, but it does say 3 tablespoons between the onion and lime!
Hi, I would love to make this! Will you update with the recipe or is it saved somewhere else?
Hi! I'm so sorry. I set it to "public" before I finished the blog post & recipe card. It will be up tomorrow evening-- thanks so much for your patience and bringing this to my attention!