Whole30 Curry Noodle Soup
Dive into a bowl of comforting, flavor-packed **Whole30 Curry Noodle Soup**, a perfect balance of rich, creamy broth and nourishing vegetables. This wholesome recipe combines aromatic spices like garlic, ginger, and red curry paste with tender chicken, vibrant zucchini noodles, and fresh herbs for a healthy twist on traditional curry-inspired soups. Made with full-fat coconut milk and infused with lime juice and fish sauce, every spoonful is a tantalizing mix of bold, tangy, and savory flavors. Ready in just 40 minutes, this dairy-free, gluten-free, and Whole30-compliant dish is ideal for a quick weeknight dinner or meal prep. Serve it piping hot, and let the fragrant combinations warm you from the inside out! Keywords: Whole30 soup, curry noodle soup, zucchini noodles, dairy-free curry.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 6 cups chicken broth
- 1 can, full-fat (13.5 ounces) coconut milk
- 1 pound, cut into bite-sized pieces chicken breast
- 2 medium, julienned carrot
- 1 large, thinly sliced red bell pepper
- 2 spiralized into noodles zucchini
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 cup, chopped fresh cilantro
- 2 chopped green onions
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Add the red curry paste, stirring constantly for 2 minutes to let the flavors meld.
Pour in the chicken broth and coconut milk, and bring the mixture to a simmer.
Add the chicken pieces to the soup and cook for 10 minutes, ensuring the chicken is cooked through.
Stir in the julienned carrots and sliced red bell pepper, and continue to simmer for 5 minutes, until the vegetables are tender.
Add the spiralized zucchini noodles, fish sauce, lime juice, salt, and black pepper. Allow the soup to simmer for another 2-3 minutes, just until the zucchini noodles are tender but not mushy.
Remove the pot from heat and stir in the chopped cilantro and green onions.
Ladle the curry noodle soup into bowls and serve immediately.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 11737 mg | 510% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 77.5 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5019 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
