Low Carb Spicy Thai Chicken Noodle Soup


I’m having a ton of fun with spiralizer and since I’m on a Thai kick lately and this delicious Spicy Chicken Noodle Soup recipe with Zucchini noodles is guaranteed to please both family and friends! It combines the classic flavors you know while adding a kick of spice. Spiralizers are the latest trend in cooking tools, and there’s a good reason for it. They turn boring chopped vegetables into coils of fun. I love to spiralize veggies. They are a creative way to eat extra veggies. They are low carb and make your dishes colorful and flavorful.

Zucchini noodles make this chicken soup fun soup to eat, but it’s the heady Thai flavored broth that we drank to the last drop. This broth is infused with red pepper flakes, fish sauce, soy sauce (tamari if you eat gluten-free), a splash of fresh lime and chopped cilantro. It’s a spicy combination with a kick. If you do not have a spiralizer, then you can buy spiralized zucchini at your local grocery store.

At just a few hundred calories per bowl, this lively chicken soup is definitely on my make-again list. There’s always bits of leftover beef or pork I could chop into the pot. Shrimp would be great too.

Spicy Thai Chicken and Zucchini Noodle Soup
Print Recipe
It takes just a handful of ingredients to make this colorful Thai chicken and zucchini noodle soup.
Servings Prep Time
4 10
Cook Time
4 hours
Servings Prep Time
4 10
Cook Time
4 hours
Spicy Thai Chicken and Zucchini Noodle Soup
Print Recipe
It takes just a handful of ingredients to make this colorful Thai chicken and zucchini noodle soup.
Servings Prep Time
4 10
Cook Time
4 hours
Servings Prep Time
4 10
Cook Time
4 hours
Ingredients
  • 1 pound cooked boneless chicken diced or shredded
  • 3 cups chicken stock
  • 1 1/2 tsp red pepper flakes or more if you like it hot
  • 1 1/2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 cup water
  • 2 cups spirilized zucchini
  • 4 green onions chopped
  • 1 cup carrots chopped
  • 1 cup cauliflower chopped or pulverized into rice (can buy cauliflower rice at your local grocery store)
  • 1/2 cup kale chopped
  • 1/2 cup cilantro
  • 1 1/2 tbsp lime juice
Servings:
Instructions
  1. In a slow cooker, combine cooked chicken, chicken broth, water, red pepper flakes, soy sauce, fish sauce, carrots, cauliflower, and kale
  2. Slow cook on low for about 3-3.5 hours
  3. Add the zucchini noodles, green onions, cilantro and lime juice
  4. Continue cooking for another 30 minutes
Recipe Notes

Nutrition Facts
Serving Size 4
Servings Per Container 1

Amount Per Serving
Calories 250 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 1.4g 7%
Trans Fat g
Cholesterol 75mg 25%
Sodium 928mg 39%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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