Keto Rice Noodle Soup
Indulge in the fusion of wholesome flavors with this Keto Rice Noodle Soup, a low-carb twist on a classic comfort dish. Perfect for those following a keto lifestyle, this recipe swaps traditional rice noodles for fresh zucchini spiralized into tender strands, simmered in a fragrant chicken broth infused with garlic, ginger, coconut aminos, and fish sauce. Tender, shredded chicken thighs add hearty protein, while scallions, cilantro, and a touch of sesame oil bring vibrant freshness and depth to each bowl. With just 20 minutes of prep time and 30 minutes of cooking, this gluten-free and keto-friendly soup is ideal for a quick, nourishing meal. Serve it piping hot with fresh lime wedges and thinly sliced red chili for a refreshing citrus burst and a hint of spice!
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Recipe Information
Ingredients
- 4 cups chicken broth
- 1 pound boneless chicken thighs
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 3 cloves garlic
- 1 inch piece fresh ginger
- 3 medium zucchini
- 2 stalks scallions
- 1 whole lime
- 0.5 cup fresh cilantro
- 1 whole red chili pepper
- 1 teaspoon sesame oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the aromatics: mince the garlic cloves and peel and slice the ginger into thin pieces.
In a large pot, add the chicken broth and bring it to a gentle simmer over medium heat.
Add the chicken thighs to the pot along with the coconut aminos, fish sauce, garlic, ginger, sea salt, and black pepper. Simmer for about 20 minutes or until the chicken is cooked through and tender.
While the chicken is simmering, spiralize the zucchini into noodles using a spiralizer or julienne peeler, and set them aside.
Slice the scallions thinly and chop the cilantro. Slice the red chili pepper thinly, removing the seeds if a milder spice level is desired.
Once the chicken is cooked, remove it from the broth and shred it using two forks.
Return the shredded chicken to the broth. Add the zucchini noodles to the pot and let them cook for about 2-3 minutes until they are just tender.
Stir in the sliced scallions, chopped cilantro, and sesame oil. Taste the soup and adjust the salt and pepper according to your preference.
Serve hot, garnished with fresh lime wedges and sliced red chili pepper for an added kick.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 977 mg | 21% | |
*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.
