Thai chicken soup with zucchini noodles is a spicy, savory way to warm up your evening. The aroma fills the whole house and invites everyone to the table.
Recently I’ve been obsessed with Thai flavors — basil, lemongrass, chili, ginger, and lime. I’ve been incorporating them into everything from stuffed peppers and lettuce wraps to baked chicken wings and bright salad dressings. Eventually I wanted to turn those bold flavors into a comforting soup.
The heart of this Thai chicken soup is the broth. I make it in a slow cooker to extract maximum flavor, but a regular stockpot works well too. The key is cooking low and slow so the broth reduces and intensifies, balancing savory chicken notes with fragrant aromatics.
I aimed to keep the dish light and nutritious, so I replaced traditional pasta with zucchini noodles. The zoodles soak up the broth beautifully, adding a fresh, tender texture without weighing the soup down.
If you have a spiralizer, it makes quick work of the zucchini; I use a Paderno model I like. If you don’t, you can julienne the zucchini with a knife or use the coarse side of a box grater to create long strands. Grated noodles will be slightly thinner but will still absorb the broth and taste wonderful.
To serve, I borrow a cue from pho and finish each bowl with fresh basil, thin slices of jalapeño, and a dab of sambal oelek for heat. Let guests customize their bowls so everyone can adjust the brightness and spice to their liking.
This Thai Chicken Soup with Zucchini Noodles is simple to prepare, full of fresh ingredients, and ideal for a cozy weeknight meal. The broth can be made ahead and refrigerated or frozen, and the zucchini noodles are best added just before serving so they stay tender-crisp. Garnish generously with herbs and chilies, and enjoy a light, flavorful bowl that showcases the best of Thai-inspired home cooking.