Whole30 Curry Noodle Soup

Warm up mealtime with this vibrant and comforting Whole30 Curry Noodle Soup, a perfect blend of bold flavors and wholesome ingredients. This dairy-free and gluten-free recipe combines creamy coconut milk, aromatic red curry paste, and tender chicken with nutrient-packed veggies like spiralized zucchini, carrots, and red bell peppers. The fresh burst of lime juice and cilantro adds a zesty finish, while fish sauce deepens the umami flavors, making every spoonful irresistible. Ready in just 40 minutes, this one-pot wonder is perfect for busy weeknights and meal prep, offering a nourishing, Whole30-compliant option that doesn’t skimp on taste. Ideal for lovers of healthy comfort food with a flavorful twist!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

In a large pot or Dutch oven, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 4-5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the red curry paste, stirring constantly for 2 minutes to let the flavors meld.

Step 5

Pour in the chicken broth and coconut milk, and bring the mixture to a simmer.

Step 6

Add the chicken pieces to the soup and cook for 10 minutes, ensuring the chicken is cooked through.

Step 7

Stir in the julienned carrots and sliced red bell pepper, and continue to simmer for 5 minutes, until the vegetables are tender.

Step 8

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.

Step 9

Remove the pot from heat and stir in the chopped cilantro and green onions.

Step 10

Ladle the curry noodle soup into bowls and serve immediately.

Nutrition Facts

Serving size	(3294.7g)

Amount per serving	% Daily Value*
Calories	1519.4

Total Fat 47.5g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 390.1mg	0%
Sodium 11737.0mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 14.9g	0%
Total Sugars 77.5g
Protein 158.6g	0%

Vitamin D 0IU	0%
Calcium 424.8mg	0%
Iron 10.8mg	0%
Potassium 5019.0mg	0%

*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.

Source of Calories

Fat: 27.6%

Protein: 41.0%

Carbs: 31.3%