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Spicy Chicken Soup

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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. 

Spicy Chicken Soup in bowl


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 healthy 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.

Spicy Chicken Soup with noodles

One of the best things about a soup like this Spicy Zucchini Soup is how customizable it is.

If you like your soups to have more sweetness, squeeze extra lime in.

I love citrus in my soups like in this Lemon Chicken Orzo Soup.

If ginger if your thing grate a little extra in.

For me this soup is all about the vegetables and the zoodles.

I love the matchstick carrots, fresh cilantro and green onion paired with the zoodles.

Spicy Chicken Soup with noodles in plate

If you have a spiralizer, zoodles are so easy to make.

It literally takes about 1 minute and you have a big bowl of healthy noodles.

They also work great in salads and pastas.

If you love pasta but are trying to eat a little healthier try tossing your zoodles in pesto with fresh tomatoes and mozzarella cheese.

It is heavenly!

Spicy Chicken Soup with carrots

Look how beautiful those zoodles are!

And the kids think they are super fun to eat, making meal time exciting for them.

My kids like helping me spiralize vegetables…they think it is some sort of fun game.

If it helps get them excited about eating more vegetables and learning more about cooking then I am all about it.



This soup packs in lots of healthy ingredients, especially immunity boosting ones. 

  • Ginger

  • Chicken

  • Garlic 

  • Carrots

  • Zucchini

  • Red Curry Paste

  • Soy Sauce

  • Lime Juice

  • Chicken broth

Spicy Chicken Soup with spoon

If you like this recipe check out other vegetable noodle recipes:

Sesame Sweet Potato Noodles // The Organic Dietitian

Lemon Garlic Zucchini Noodles // Kirbie’s Cravings

Spiralized Greek Salad // Pretty Providence








Spicy Chicken Soup with noodles

Spicy Chicken Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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.


For the soup:

  • 1 Tablespoon sesame oil {or other cooking oil}
  • 2 garlic cloves, minced
  • 1 Tablespoon minced fresh ginger
  • 2 chicken breasts, cubed {or try using cooked rotisserie chicken, shredded to save time}
  • 4 cups low sodium chicken broth
  • 1 teaspoon low sodium soy sauce
  • 1 1/2 teaspoons Thai red curry paste
  • 1 cup matchstick carrots {or you can grate 2 or 3 carrots}
  • 3 teaspoons Sriracha (2 teaspoons for less spice)
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 2 medium zucchinis, spiralized


  • Freshly chopped cilantro
  • Green onion, chopped
  • Jalapeños, chopped
  • Lime wedges
  • Sriracha


  1. 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.
  2. While the soup cooks spiralize your zucchini into noodles. Set aside.
  3. 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.


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.

{Disclosure: There are affiliate links in this post. I make small earnings through any purchases made through these links. Thanks for supporting A Cedar Spoon.}

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