Speedy Thai Curry Soup with Zoodles

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

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Prep Time
10 min
Cook Time
15 min
25 min


  • 1 zucchini
  • 2 tsp coconut oil
  • 12 oz boneless chicken breast or thigh
  • 1/8 tsp salt and pepper
  • 13.5-oz can coconut milk
  • 2 cups water
  • 3-4 tsp red curry paste
  • 1 tbsp fish sauce
  • 1 cup sliced red bell pepper


1. Secure zucchini into a spiral maker and turn crank to create noodles. 

2. In a large saucepan on medium-high, heat coconut oil. 

3. Season chicken with ⅛ tsp salt and pepper and cook, stirring, until browned, about
5 minutes. 

4. Add 1 13½-oz can coconut milk and 2 cups water and bring to a boil. 

5. Stir in 3 to 4 tsp red curry paste and 1 tbsp fish sauce; simmer 2 to 3 minutes. 

6. Add 1 cup sliced red bell pepper and 1 cup zucchini noodles, or to taste, and return to boil, until pepper and zoodles are soft and heated through, 2 to 3 minutes.