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Spicy Chicken Soup is a lightened up version of your favorite Asian Chicken Noodle Soup using zucchini noodles. A spicy chicken broth is paired with chicken, carrots, fresh cilantro and green onions, Sriracha, lime juice and fresh ginger. This soups packs a lot of flavor into one bowl of soup.
I have been into my spiralizer lately. You probably know my Asian Cucumber Noodle Salad that I share on my Facebook page a lot. Many of you make that one from time to time. That salad is the perfect light lunch or side dish.
I happen to think that salad would pair really well with today’s Spicy Chicken Soup. Both of these dishes pack a lot of flavor and healthy ingredients and use some of my favorite Asian inspired flavors. One of my older recipes on my site, this Spicy Asian Chicken and Noodle Soup, is what inspired today’s soup.
I love Asian inspired soups, especially when they have a spice in them and are loaded up with garnishes, like fresh cilantro and green onions, sprouts and lots of Sriracha. If you like chicken soups you also might like this Chicken Tortellini Soup, Slow Cooker Moroccan Chicken Soup, Chicken Potato Soup Recipe or this Chicken Lentil Soup Recipe.
Recipe Ingredients
This soup packs in lots of great ingredients, especially immunity boosting ones.
- Ginger
- Chicken
- Garlic
- Carrots
- Zucchini
- Red Curry Paste
- Soy Sauce
- Lime Juice
- Chicken broth
How Do You Make Spicy Chicken Noodle Soup?
In a large pot heat the sesame oil {or cooking oil of your choice} over medium high heat.
Step 1. Add Garlic, Ginger and Chicken: Add the garlic and ginger and sauté for 30-40 seconds. Add the chicken and sauté for another 4 minutes.
Step 2. Add Broth, Soy Sauce and Thai Red Curry Paste: Add the chicken broth, soy sauce and Thai red curry paste and simmer for about 15 more minutes, or until the chicken is cooked.
Step 3. Add Remaining Ingredients: Add the matchstick carrots, Sriracha and lime juice and cook for an additional 2 minutes.
Step 4. Spiralize Zucchini: While the soup cooks spiralize your zucchini into noodles. Set aside.
Add salt and pepper to the soup as needed. Remove from the heat.
Step5. Add Zoodles: In each soup bowl place a handful of the zucchini noodles. Serve the soup in each bowl and garnish with cilantro, green onion, jalapeños, lime wedges and additional Sriracha for more spice.
More Soup Recipes
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Spicy Chicken Soup
Ingredients
- 1 Tablespoon sesame oil , {or other cooking oil}
- 2 cloves garlic , minced
- 1 Tablespoon ginger, minced
- 2 chicken breasts, cubed {or try using cooked rotisserie chicken, shredded to save time}
- 4 cups chicken broth, low sodium
- 1 teaspoon soy sauce, low sodium
- 1 1/2 teaspoons Thai red curry paste
- 1 cup carrots , cut into matchsticks, {or you can grate 2 or 3 carrots}
- 3 teaspoons Sriracha, 2 teaspoons for less spice
- 1 tablespoon lime juice, fresh
- Salt and pepper to taste
- 2 medium zucchinis, spiralized
- cilantro, Freshly chopped
- Green onion, chopped
- Jalapeños, chopped
- Lime wedges, to garnish
- Sriracha, to garnish
Instructions
- In a large pot heat the sesame oil {or cooking oil of your choice} over medium high heat. Add the garlic and ginger and sauté for 30-40 seconds.
- Add the chicken and sauté for another 4 minutes.
- Add the chicken broth, soy sauce and Thai red curry paste and simmer for about 15 more minutes, or until the chicken is cooked. Add the matchstick carrots, Sriracha and lime juice and cook for an additional 2 minutes.
- While the soup cooks spiralize your zucchini into noodles. Set aside.
- Add salt and pepper to the soup as needed. Remove from the heat. In each soup bowl place a handful of the zucchini noodles.
- Serve the soup in each bowl and garnish with cilantro, green onion, jalapeños, lime wedges and additional Sriracha for more spice.
Notes
- You can make this vegetarian by using vegetable broth and adding tofu {leaving out the chicken}.
- Try adding other vegetables like snow peas, Bok choy or other greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you need a cold busting soup this is for you!
Hi Julia, thank you so much for this recipe! It was so easy and very flavorful. It worked great for lunch as I had the raw carrots and zoodles in a separate bowl and poured the reheated broth on top. After adding all the toppings, they were cooked enough for me. Thank you again!
You are welcome and I am so glad you like it! It is one of my go-tos as we head into cold weather.
Hi Julia, I tried many pasta recipes with zucchini but never used them in a soup instead of noodles. I love when I find some easy and healthy recipes. Definitely gonna try this and I think I’m gonna spice it up a little bit more. I don’t have a spiralizer so do you have some advice how to make zoodles without it? Heloise
I love using zoodles in soups to help lighten it up. I hope you like it! You could try a julienne peeler which would make more of matchsticks instead of spiral noodles but would still work! And yes, the more spice the better!
Julia, that looks wonderful! I love soups of all kinds – brothy, creamy, thick, thin – I could live on soup. And this one is perfect for next week.
Thank you! I could live on soups too. I eat so many of them. I hope you like this one.