Bowl of Coconut Curry Chicken Zoodle Soup - Amy Myers MD®
Indulge in the comforting and flavorful Coconut Curry Chicken Zoodle Soup, a gluten free twist on traditional chicken noodle soup. Packed with the bold flavors of curry, lemongrass, and lime, this dish combines tender chicken, zoodles, and nutrient-rich coconut milk for a gut-healthy, immune supporting meal.

There’s nothing like a hot bowl of soup on a chilly winter evening. Whether you’re feeling under the weather or simply want to spice it up in the kitchen, this Coconut Curry Chicken Zoodle Soup will wow your tastebuds and satisfy you when hunger strikes!

This spin-off of traditional Thai curry features a bold flavor combination with an added nutritional boost. The lemongrass, curry, and lime create such a delicious aroma. You’ll think you’re dining in an authentic Asian cuisine restaurant! I also add a scoop of my Chicken Bone Broth Collagen to support a healthy gut and immune system. Get ready to cozy up to a mouthwatering and health-enhancing meal any night of the week.

Ingredients to make Coconut Curry Chicken Zoodle Soup - Amy Myers MD®

Zoodles

If you haven’t heard of zoodles before, they’re key to making the perfect gluten free chicken noodle soup. Also called zucchini noodles, zoodles are thin strips of zucchini that offer a similar texture to noodles without the inflammatory ingredients! This makes them ideal for many soups, curries, or pasta alternative dishes. 

Zoodles are a great low carb noodle alternative. Derived from delicious zucchini squash, they present numerous health benefits. One benefit of zucchini is their rich vitamin and mineral content. Did you know one cup of cooked zucchini contains a whopping 26% of your daily vitamin C needs? It also has vitamin A. Both act as potent antioxidants, fighting off free radical damage that ages your cells and contributes to inflammation. They’re also a rich source of B vitamins, which support DNA and cellular repair.  

You can either buy zoodles or make them yourself. Either way, make sure to only use organic varieties for this gluten free chicken noodle soup. If you’re making them yourself, you can use either a grater, a spiralizer, or a mandolin to create those long, thin strands. You may also need to place them in a strainer to let any excess water drip out. 

Spiraled carrots and zucchini for the Coconut Curry Chicken Zoodle Soup - Amy Myers MD®

Coconut Curry Chicken

If you’ve been hesitant to try curry, don’t be. Curry dishes are anything but boring! This coconut curry chicken elevates your wellness thanks to exotic spices such as curry, lemongrass, and turmeric. Turmeric is a vibrant orange root that contains the active compound curcumin. Research finds curcumin can help support a healthy inflammatory response in the body. Lemongrass grows naturally in areas of Asia

Curry powder is a blend of several different spices. In addition to turmeric, it can include ginger, garlic, mustard seed, and cinnamon. Some varieties also include cloves, fennel seed, and black pepper. This warming and pungent spice blend adds diverse flavor to many Indian dishes. Many of these spices also contain antioxidant compounds, which may encourage healthy heart function. Studies show spices such as cinnamon and cloves may also support healthy blood sugar levels. 

What about curry dishes? These often include a blend of meats, vegetables, and spices. A cream base is also used, such as coconut milk. I recommend using full fat milk for this coconut curry chicken zoodle soup. Coconut milk contains caprylic and capric acid. These medium-chain triglycerides (MCT) support a healthy gut microbiome. They may also support healthy metabolism. 

Coconut Curry Chicken  for the Zoodle Soup - Amy Myers MD®

Chicken Bone Broth

Traditional chicken noodle soups use a broth base to incorporate all the flavors together. This coconut curry chicken zoodle soup goes above and beyond with my Chicken Bone Broth Collagen. Adding three scoops to this gluten free chicken zoodle soup packs a nutrient-dense punch to this chicken curry dish.

Forget the added fillers and artificial flavors found in other chicken broths. Each scoop of my Chicken Bone Broth Collagen contains 11 grams of pure, USDA certified organic bone broth collagen powder. I only source organic, pasture raised chickens to ensure premium quality. It’s also 100% non-GMO!

This savory base creates the perfect balance for this coconut curry chicken zoodle soup. Not only does it balance out the sweet and citrus notes of the lime and lemongrass. It also integrates the warmth of the curry powder with the sweet citrusy taste of the coriander. Basically, it’s a must-have in this recipe!

Adding a scoop of Chicken Collagen Bone Broth to the Coconut Curry Chicken Zoodle Soup - Amy Myers MD®

How To Make Coconut Curry Chicken Zoodle Soup

Star by heating the avocado oil up in a large pot. Add the diced onion and sauté for about three to four minutes. Then, add the garlic, ginger, and turmeric to the pot. Follow with the curry powder and coriander. Sauté everything together for another two minutes. You’ll soon notice how fragrant the kitchen becomes!

Next, add the halved lemongrass stalk and sea salt. Pour in three cups of filtered water and three scoops of Chicken Bone Broth Collagen to the pot and stir to combine. You can use a whisk for this part if you need to. A wooden or stainless steel spoon works too. Once you mix all the ingredients, pour in the coconut milk and lime juice. Give it a good stir to incorporate all the flavors together. It should start to look creamy now. 

Gently place the prepared chicken breasts into the pot with the rest of the ingredients. Cover the pot and simmer for about 20-25 minutes. This will help cook the chicken thoroughly. After about 25 minutes, remove the cooked chicken breasts and set them to the side to cool. 

While the chicken cools, add the diced celery, spiralized carrots, and zucchini to the soup base. Cook for about five minutes. You want the vegetables to be tender but not mushy. Grab a couple of forks and shred the cooked chicken up. Then, add it all back to the pot and stir to combine. 

This chicken zoodle soup is now ready to serve. Feel free to garnish with fresh chopped cilantro and lime wedges. Enjoy!

Bowl of Coconut Curry Chicken Zoodle Soup - Amy Myers MD®
How else can you benefit from the health benefits of bone broth? Try taking a mug of my Chicken Bone Broth Collagen at the office or on the go in a heated thermos!

Coconut Curry Chicken Zoodle Soup

Course
Lunch, Dinner
Servings
4-6
Prep Time
10 minutes
Cook Time
40 minutes
Categories
Paleo

Ingredients

  • 2 tbsp avocado oil 
  • 1/2 large white onion
  • 1 tbsp chopped fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp turmeric
  • 2 tsp mild curry powder
  • 1 teaspoon roasted ground coriander
  • 1 lemongrass stick, cut in half
  • 1 tsp sea salt
  • 3 scoops Chicken Bone Broth Collagen
  • 3 cups filtered water
  • 2 cans full-fat coconut milk
  • 1 lime, juiced
  • 3 celery stalks, diced
  • 1.5 lbs raw organic chicken breast
  • 3 carrots, peeled spiralized 
  • 2 large zucchini, spiralized
  • 1/4 cup chopped fresh cilantro
  • Lime slices for garnish

Directions

  1. Warm the avocado oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. 
  2. Stir in the garlic, ginger, turmeric, curry powder, and coriander. Sauté for another 1-2 minutes until fragrant.  
  3. Add the halved lemongrass stalk, sea salt, Chicken Bone Broth Collagen, and water to the pot. Stir to incorporate the flavors. 
  4. Pour in the coconut milk and lime juice, stirring until the soup base is creamy and well combined.  
  5. Nestle the chicken breasts into the soup base. Cover the pot and simmer over medium heat for about 20-25 minutes, or until the chicken is cooked through and tender.  
  6. Remove the chicken breasts and set them aside to cool slightly. 
  7. Add the diced celery, spiralized carrots, and zucchini, cooking for an additional 5 minutes until the vegetables are tender but not mushy.  
  8. Meanwhile, shred the cooked chicken using two forks. Add the shredded chicken back into the pot and stir to combine.  
  9. Ladle the curry chicken noodle soup into bowls, ensuring each serving gets a good mix of chicken, spiralized veggies, and fragrant broth. 
  10. Garnish generously with fresh chopped cilantro and a few slices of lime for a burst of color and flavor. 
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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