Chicken Curry Zoodle Soup
with mushrooms and cabbage
Curry paste is one of our pantry essentials. With just a few more ingredients, you have a hearty comforting dish that tastes restaurant-worthy.
Smarts: This week we use coconut milk in Monday's mashed butternut squash, this soup, and Thursday's smoothie to make sure we don't waste anything.
Tags
Ingredients
Chicken Curry Zoodle Soup:
- Chicken breasts, boneless & skinless - 1 lb, sliced
- Fish sauce - 1 Tbsp + 2 Tbsp
- Garlic - 3 cloves, sliced
- Shallots - 1 bulb, sliced
- Coleslaw mix or cabbage - 10 oz, sliced
- Mushrooms, brown or shiitake - 1/2 lb, sliced
- Zucchini - 3/4 lb, spiralized or peeled
- Oil, cooking - 1 Tbsp
- Curry paste, red - 1 to 2 Tbsp
- Coconut milk - 1 1/3 cups
- Chicken stock - 3 cups
- Stevia - 1/4 tsp
- Cilantro - 8 stems, leaves of
- Limes - 1/2, sliced into wedges
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
387
Just a moment...
% Daily Value
Total Fat
23g
35%
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Saturated Fat
15g
77%
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Trans Fat
0g
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Cholesterol
76mg
25%
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Sodium
1789mg
75%
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Total Carbohydrate
16g
5%
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Dietary Fiber
3g
11%
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Sugars
7g
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Protein
33g
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Prep
- Chicken - Slice into strips. Season with first part of fish sauce and tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Shallots / Cabbage (if not pre-sliced) / Mushrooms - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
- ‘Cook’ zucchini noodles - For spiralized noodles, place a microwave-safe colander into a large bowl (or really, just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until it reaches a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. For peeled zucchini, place into a colander and sprinkle with salt. The salt will soften the noodles.
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Make
- Heat a wok over medium-high heat. Add cooking oil and then garlic and shallots to heated oil. Saute for ~1 minute, until fragrant.
- Next add chicken and saute until golden, 2 to 3 minutes.
- Fold in cabbage and mushrooms and saute for another 2 to 3 minutes.
- Add curry paste, coconut milk, chicken stock, second part of fish sauce, and Stevia to wok. Bring to a boil and then simmer for 4 to 6 minutes.
- While soup is cooking, pick off cilantro leaves and slice limes into wedges.
- Taste and season with more fish sauce if it’s not savory enough or curry paste if it’s not fragrant enough.
- Divide zucchini noodles into bowls. Ladle soup over veggie noodles and serve with cilantro and lime wedges.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
387
Just a moment...
% Daily Value
Total Fat
23g
35%
Just a moment...
Saturated Fat
15g
77%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
76mg
25%
Just a moment...
Sodium
1789mg
75%
Just a moment...
Total Carbohydrate
16g
5%
Just a moment...
Dietary Fiber
3g
11%
Just a moment...
Sugars
7g
Just a moment...
Protein
33g
Just a moment...
Reviews
Ratings
84 reviews
The flavors were great - but this dish was way to salty for me. I'm going to need to find a low-sodium fish sauce.
0 Helpful