Spicy Zucchini Noodle Soup

Honestly, this recipe was experimental. One day I was craving “maggi” style curry noodles but did not want the carbs from the regular noodles and thought I should give zucchini a try. It turned out amazing.. spicy, flavorful, and lots of veggies. By the time I reached the end of the bowl I was full 🙂 Again.. all just veggies and water!

This is a very simple recipe. But it is SPICY. You may change up the ingredients, add/remove, as you wish 🙂


  • Large zucchini (1, spiralized)
  • Broccoli (frozen, microwave thawed)
  • Greens (Central Market’s power greens, a handful)
  • Garlic (3 cloves, minced)
  • Cayenne powder (1/4 tsp or as preferred)
  • Curry powder (1 tsp)
  • Water (1.5 cups)
  • Soy sauce (1 tsp)
  • Sriracha sauce (1/2 tsp or as preferred)
  • Sesame oil (1/2 tsp)
  • Chicken cubes (optional)
  • Red pepper flakes (optional)

Serving(s): 1 – 2


  1. In a pan, sauté zucchini noodle in a little bit of sesame oil until it begins to release some water. I usually sauté mine for about 2-3 minutes in medium-high heat or until the noodles are not “raw” and too crunchy. Set the noodles aside in your noodle bowl.
  2. Pour out any zucchini water.
  3. On the same pan, add sesame oil and throw in garlic. Fry garlic until slightly brown and add in broccoli. Mix and sauté well for about 3-5 minutes. Add red pepper flakes if preferred.
  4. Once the broccoli is well done place it aside in your noodle bowl along with your zucchini noodles.
  5. Time for the soup! In a sauce pan, boil water. Make sure the water comes to a full boil before adding spices.
  6. Add cayenne powder, curry powder, soy sauce, and sriracha sauce. Mix well and wait for the soup to come to a boil. Add chicken cubes if preferred. Let it simmer for about 3-5 minutes.
  7. Pour the soup over your noodles, add a fried or boiled egg and serve!

Good to know:

  • Soy sauce, chicken cubes and sriracha contain salt. Saltiness also differs with brands. You may need to go in an make adjustments to the soup.
  • As mentioned earlier, this soup is spicy. If yours turns out too spicy, you can always just add more water to lighten it up and save the excess soup for later!

UPDATE: I remade these noodles few days ago, but this time with ground turkey. Visit Ginger-Spiced Squash Zoodle Soup for the instructions on how to season the ground turkey. The recipe has ground beef, but I used the exact same ingredients for the turkey 🙂


Hopefully you enjoy this noodle soup as much as I did! Definitely one of my favorites 🙂

Stay beautiful from within..

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