Green Curry Zucchini Noodle Soup
with chicken and broccoli
Finish up our coconut milk from earlier this week in this comforting green curry noodle soup. Filled with tender chicken and crunchy broccoli and zoodles, this is a winning weeknight combination. If you're looking for other veggies to noodle-fy try carrots instead of zucchini!
- Chicken breasts, skinless & boneless - 1 lb , sliced
- Fish sauce - 1 Tbsp + 2 Tbsp
- Stevia - pinch + 1/4 tsp
- Zucchini - 3/4 lb , spiralized
- Broccoli - 1 lb , chopped
- Oil, cooking - 1 1/2 Tbsp
- Green curry paste - 2 Tbsp
- Coconut milk - 1 cup
- Stock, chicken - 4 cups
- Limes - 1/2 , sliced into wedges
Marinate chicken - Slice chicken breasts into 1/2” / 1.3cm thick pieces. Toss with first parts of fish sauce and first part of Stevia and tenderize with a fork. (Can be done up to 1 day ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
Broccoli - Chop into bite-sized pieces. (Can be done up to 4 days ahead)
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Heat a wok over medium-high heat. Add oil and then chicken (and all the marinade) to heated oil. Cook until golden on the outside, 4 to 5 minutes. Transfer chicken to a plate, leaving any juices behind.
Add broccoli to wok and toss until broccoli soaks up all the chicken juices. Next add second parts of fish sauce and Stevia, plus curry paste, coconut milk and chicken stock. Bring to a boil and then add zucchini noodles and return chicken to broth. Remove from heat.
Ladle broth and filling into your largest soup bowls. Serve with lime wedges!