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Thai Chicken Soup with Zucchini Noodles

Ingredients

  • 2 lbs skinless boneless chicken breasts or thighs
  • 1 large fresh lime or lemon the juice of
  • 2 Tbsps avocado oil unrefined coconut oil, or olive oil
  • 1 large sweet yellow onion finely diced
  • 4-5 cloves fresh garlic minced
  • 1 Tbsp fresh ginger minced
  • 2 sweet bell peppers diced
  • 2 cups sliced mushrooms
  • 3 cups chicken bone broth
  • 1 14.5 oz jar tomato sauce, or chopped tomatoes with juice
  • 1 14.5 oz can unsweetened organic coconut milk
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 3 medium zucchini spiralized
  • A small bunch of fresh cilantro leaves stems removed.
  • 1 red chili sliced to garnish
  • fresh lime wedges to garnish

Instructions

  • Heat your oil in a large stockpot over medium high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit.
  • Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
  • Next add in the bone broth, tomato sauce, mushrooms, and season with a pinch of sea salt and pepper.
  • Bring everything to a boil, then reduce to a LOW simmer.
  • Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
  • Carefully remove chicken from broth and shred with forks, then add it back into the pot.
  • Stir in your coconut milk, fresh lime juice, zucchini noodles, and cilantro leaves.
  • Simmer for additional 2-3 minutes, just until zucchini is heated through.
  • Ladle into bowls, top with chopped fresh cilantro, chili peppers, and cilantro leaves if desired.