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Three bowls of zoodle soup shown with soup spoons.
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Thai Red Curry Soup with Chicken, Zoodles and Sweet Potato

This Thai inspired soup is loaded with chicken, sweet potatoes, and fun-to-eat zoodles. It's a great Whole30 approved soup, full of satiating fats, protein, and lots of veggies. All the flavor without added sugar or processed ingredients!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: Thai
Servings: 6 servings
Calories: 265kcal


  • 1 tablespoon avocado oil or sub olive oil
  • 3 cloves garlic minced
  • 3 tablespoons ginger grated
  • 1/2 teaspoon turmeric
  • 2 cups vegetable broth or chicken broth
  • 1/4 cup SunButter No Sugar Added
  • 2 tablespoons Thai red curry paste *makes a very spicy soup - add less if needed
  • 1 pound chicken breasts cubed or thinly sliced
  • 1 large sweet potato peeled and cubed
  • 1 14 ounce can coconut milk full fat
  • 1 red bell pepper cut in thin strips
  • 1 cup red onion thinly sliced
  • 3 tablespoons coconut aminos or 1 1/2 tablespoons tamari or soy sauce
  • 2 tablespoons fresh lime juice
  • 1 zucchini about 6 cups zoodles (1 very large zucchini)
  • cilantro chopped, to garnish, optional
  • green onions chopped, to garnish, optional


  • Heat a large soup pot or dutch oven over medium heat, and add in avocado oil, garlic, ginger, and turmeric. Saute the aromatics for about 5 minutes until softened.
  • Into the pot, add a splash of the vegetable broth, along with the red curry paste and SunButter. Whisk to create a creamy paste, and then add the chicken, sweet potatoes, and the rest of the vegetable broth. Allow to simmer until the chicken is cooked and the sweet potatoes are softened, about 15 minutes.
  • Add the red peppers, onions, and coconut milk, and bring back to a simmer. Season the soup with coconut aminos and lime juice. Season the broth with sea salt, if necessary, to taste. Allow the vegetables to soften for about 5 minutes.
  • While the soup is cooking, use a spiralizer to make zoodles. If you don't have a spiralizer, use a vegetable peeler to create long strands of zucchini, or just chop the zucchini to keep it simple.
  • Add zoodles to bowls, and top with hot soup to serve. Garnish with cilantro and green onions, if desired.



Use the best quality coconut milk.  In SE Asia, coconut milk is sold in paper cartons (if not fresh!), and the taste is a lot sweeter and richer than what we are used to. If you love coconut milk based curry dishes, buy Thai coconut milk in cartons on Amazon or from a local Asian import store.
Find a good Red Curry Paste. I love this brand because it has clean ingredients and a wonderful flavor. It is spicy, however! If you'd like a more mellow spice, try this curry paste. You might also want to start with half the amount in the recipe and add a bit more to taste. Another option is to add about a tablespoon of coconut sugar to offset the spice.
Keep your Zoodles fresh and prevent them from getting watery. Zucchini releases a lot of water when cooked, so the best way to keep it from getting watery is to keep it fresh. I like to add the zoodles to the bowls, and add hot soup on top of them, so they retain a crisp texture. This is also a great tip if you are making this for meal prep. Keep your zoodles separate until ready to serve!


Calories: 265kcal | Carbohydrates: 24g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 607mg | Potassium: 665mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9703IU | Vitamin C: 38mg | Calcium: 55mg | Iron: 2mg