Thai Chicken Zucchini Soup

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 90.2

Total Fat: 4.5 g
Cholesterol: 10.5 mg
Sodium: 337.0 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.7 g
Protein: 4.8 g

View full nutritional breakdown of Thai Chicken Zucchini Soup calories by ingredient

Introduction

Delicious creamy light spice soup Delicious creamy light spice soup

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 10

Ingredients

3.0 medium Carrots, raw

3.0 clove Garlic

1.0 tsp Ginger Root

0.5 medium (2-1/2" dia) Onions, raw

3.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips

2.0 cup, sliced Zucchini

3.0 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

2.0 tbsp Extra Virgin Olive Oil

2.0 tbsp red curry paste

1.0 tsp Salt

25.0 grams Cilantro, raw

0.5 cup signature select fire roasted tomatoes

0.34 cup thai kitchen coconut milk

6.0 ounces Chicken Breast (cooked), no skin, roasted

Directions

In pot saute onion, carrots and peppers in oil, cook about 3 minutes. Add garlic and ginger, til brown. Add broth, tomatoes, curry paste, salt, bring to boil. Then simmer 10 minutes. Shred or chunk chicken breast, add to broth. Then add coconut milk, zucchini (shredded or zoodles), and 1/4 - 1/2 c lime juice if desired. Simmer 3 - 5 minutes. Top with cilantro.

Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user THAINKATHY.