logo

Welcome to Thrive

THRIVE is a collaborative platform of conventional, integrative, & functional medicine practitioners coming together in one setting to provide personalized healthcare to clients.
Working Hours
Monday - Friday 8:00AM - 5:00PM EST

Cart

M - Th 8a - 5p, F 8a - 4p, Sa 10a - 1p, Su - Closed

(704)-390-7150

6401 Carnegie Blvd, Suite 2A, Charlotte, NC 28211

Top

Paleo Thai Chicken Zoodle Soup

Thrive Carolinas / Uncategorized  / Paleo Thai Chicken Zoodle Soup

Paleo Thai Chicken Zoodle Soup

Craving healthy Thai food without all the sugar and carbs? This rich and spicy low carb soup will warm you up.

Thanks to our friends at All Day I Dream About Food for sharing the recipe with us.

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth such as Pacific Foods
  • 1 15- ounce can coconut milk (full fat)
  • 1 red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced against the grain
  • 2 tbsp fish sauce (use Red Boat for paleo)
  • 1/2 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges

Instructions

  1. In a large saucepan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
  2. Stir in jalapeño, curry paste, and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
  3. Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
  4. Serve each with a squeeze of lime.

Recipe Notes

Serves 8. Each serving has 8.91 g of carbs and 1.62 g of fiber. Total NET CARBS = 7.29 g.
Food energy: 271kcal
Saturated fatty acids: 12.49g
Total fat: 14.92g
Calories from fat: 134
Cholesterol: 51mg
Carbohydrate: 8.91g
Total dietary fiber: 1.62g
Protein: 24.42g
Sodium: 837mg
To cut back on the sodium intake and provide a vegan or vegetarian option, substitute mushroom soy sauce for fish sauce, veggie broth for the base and tofu or jackfruit for protein!

 
Share
Stephen Fogg

No Comments

Post a Comment