This nourishing Thai Curry Chicken Zoodle Soup is full of flavor with zucchini noodles, chicken thighs, green curry paste, coconut milk and fresh Thai basil making it a low carb and paleo favorite!
Add 1 tablespoon sesame oil (reserve the other tablespoon) to stock pot and place over medium-high heat. Add chicken thighs and generously season with salt and pepper. Brown both sides of the chicken thighs. You don’t need to cook the chicken all the way. You just need to brown it because it will cook in the broth. Once browned, transfer chicken to a plate and set aside.
While the chicken is cooking, mince the garlic, grate the ginger and slice the green onions separate the green and white parts. Peel and slice the carrot. Remove the seeds and stem from the bell pepper and thinly slice. Spiralize the zucchini and set aside.
In the same pot, add the remaining tablespoon of sesame oil. Immediately add in minced garlic, white part only of the green onions, grated ginger (or ginger paste) sauté for a few minutes. Add in the sliced carrots and bell pepper. Saute another 3 minutes, then add in the turmeric, cayenne pepper (if using), coconut milk, chicken broth, chili paste and coconut aminos. Add the chicken thighs back to the pot. Bring to a boil, then reduce heat and simmer for 25 minutes.
After 25 minutes, add the zucchini noodles to the pot. Use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Add back in the chicken along with the fish sauce and simmer for 5-10 more minutes or until zucchini noodles are tender but avoid overcooking.
Pour into bowls. Garnish with chopped basil, the green parts of the green onion, lime wedges and sliced Thai chilis.