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Thai Soup with Zoodles

I know it’s summer. And it’s beyond hot in Alabama. But nothing screams “good healthy food” like a vegetable soup with homemade bone broth, and fantastic flavors. I almost made a regular ol’ chicken soup but then thought about my latest favorite cookbook, Everyday Paleo Thai Cuisine. Sarah Fragoso has a wonderful soup that I devoured in 3 servings. It is THAT good!

This recipe is traditionally made with glass noodles which are made from mung beans. I’m not the biggest fan of those and Sarah offered the suggestion of using vegetable noodles or “zoodles”. Since I now have a spiralizer and I’m not afraid to use it like I am a mandolin, I went with zucchini noodles. And this was a big hit. The meatballs were easy to make as the broth was simmering and I loved the addition of the chile oil to add a layer of heat.

If you want this recipe, grab the book!

thai soup~


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