Thai Chicken Soup with Zoodles
Love Affair with Zoodles!
Have you fallen in love with zoodles the way I have? Even the name is adorable! In fact, spiralized veggies are just, plain old FUN and a great way to build a strong antioxidant base in your diet. Eating healthfully can and should be fun and YUMMY!
I started my zoodle love affair by buying spiralized veggies at my local supermarket. They were expensive… And it was difficult to find organic veggies spiralized. So I bought my very own spiralizer! Here’s the one I bought:
I got in on Amazon and I LOVE it!
With the cool October air and my new spiralizer in hand, I thought there would be nothing more comforting than to make a soup!
I wanted something interesting, though, not just your everyday, run-of the-mill, soup….Something, well, a little exotic! So I came up with a ‘Nina version’ of Thai Chicken Noodle Soup; mine made with zoodles, so I could play with my new toy.
Here’s How to Put it Together
First, spriralize the zucchini. This spralizer comes with 4 blades plus a juicing attachement; it’s got lots of options. I chose the wider ‘fettucine’ blade for my ‘zoodles’.
Slice the veggies; place them in prep bowls. This method of cooking is called: mise en place. It’s French for: ‘put it in place’. It just keeps things a little more organized and makes it easier when moving food from the prep area to the stove. These are the bowls I got – I love them! Not only do they keep me organized with prep but they double as soup or breakfast bowls. I got them on Amazon
The veggies I included were a large, red pepper, mushrooms, spring onions, sugar snap peas and grated carrots. For herbs, I chose basil and cilantro. You can use just about any veggie combination you like.
Next, cube the chicken. I used boneless, skinless, chicken breast because I happened to have it in the house but boneless, skinless chicken thighs will work just fine as well. Sprinkle the chicken with about a half teaspooon of sea salt.
Next, start the cooking 🙂
Preheat a soup pot over medium-high heat. You’ll know that the pot is ready when you place your hand about an inch from the pan’s surface and feel heat radiating from it. Add about a tablespoon of coconut oil.
Coconut oil is great for sautéing, by the way! It’s got a pretty high smoke point of 375 degrees Fahrenheit. Using fats at the right temperature is really important for optimum health. You can learn more about the smoke point of fats in my blog post: Trans Fats? Types Of Fat, The Smoke Point Of Fats & Why It’s All Important>
Next, add the chicken; sauté until light golden. Using a slotted spoon; transfer the chicken to a clean plate and set aside.
Next, add the green onions and red pepper; sauté about a minute. Add the sugar snap peas and mushrooms; sauté a minute or two. Lastly, stir in the grated carrots.
Next, pour the chicken broth and coconut milk into the pot; stirring as you pour. Stir in the fish sauce, ginger, garlic and white pepper.
Using a microplane, zest a lime into the pot. Slice the lime in half and squeeze the juice into the pot; give the pot a good stir.
That little bit of lime will give th soup something unique yet fresh.
Cover the pot for about 5 minutes to simmer. Lastly, stir in the cilantro and basil.
Done! A healthy, one-pot dinner that’s DELICIOUS! Give it a try – here’s a link to the step-by-step recipe:
Thai Chicken Soup with Zoodles