Spicy Thai Chicken Zoodle Soup

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts

• Produce

  • 3 Garlic cloves
  • 1 tsp Ginger
  • 5 Scallions
  • 1 Scallions and thinly sliced red bell peppers
  • 2 cups Snow peas, fresh
  • 1 Thai chili, Dried
  • 1 Yellow squash, medium
  • 1 Zucchini, medium

• Canned Goods

  • 4 cups Chicken stock
  • 2 tsp Green curry paste

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on fashionablefoods.com

Description

Ingredients

• 1 Tablespoon Coconut Oil
• 2 Chicken Breasts, cut into thin bite-sized pieces
• Salt & Pepper
• 2 Cups Fresh Snow Peas, roughly chopped
• 1 Teaspoon Freshly Grated Ginger
• 3 Garlic Cloves, finely minced
• 5 Scallions, very thinly sliced
• 4 Cups Chicken Stock
• 2 Teaspoons Green Curry Paste
• 1 Dried Thai Chili, cut in half
• 1 Medium Zucchini, spiralized into noodles
• 1 Medium Yellow Squash, spiralized into noodles
• Additional Scallions and Thinly Sliced Red Bell Peppers, for garnish

Directions

• Heat the coconut oil over medium-high heat. Season the chicken pieces liberally with salt and pepper and add them to the hot pan. Allow the chicken to cook, untouched, for a minute or two and then start moving it around the pan. Add in the snow peas and sauté with the chicken for a minute or two until it’s crisp-tender. Remove the chicken and snow peas to a bowl and set aside. Add the ginger, garlic, and scallions to the pan and sauté for 30 seconds. Pour in the chicken stock and then stir in the green curry paste. Add in the thai chili and bring the broth to a low simmer for about 10 minutes. To assemble the bowls, start by placing a handful of both the zucchini and squash noodles into your soup bowl. Top the zoodles with some of the chicken/snow pea mixture. Ladle some of the broth over top. Garnish the soup with additional scallions and red bell pepper. Enjoy!