Low Carb Asian Noodle Soup
Satisfy your cravings for comforting, slurp-worthy broth without the carb overload with this Low Carb Asian Noodle Soup! Featuring shirataki noodles as the star, this keto-friendly recipe is infused with fragrant garlic, zesty ginger, and a deeply savory base made from low-sodium chicken broth and a splash of soy sauce or tamari. Tender chicken breast, colorful veggies like red bell pepper, bok choy, and mushrooms, and a hint of heat from chili paste create a balanced, hearty soup that's ready in just 45 minutes. Garnished with fresh cilantro, green onions, and a squeeze of lime, this flavorful bowl comes together as a healthy, nourishing meal that’s perfect for weeknights. Whether you're looking for a low-carb dinner idea or a cozy gluten-free option, this Asian-inspired noodle soup will quickly become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces Shirataki noodles
- 1 pound Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 6 cups Low sodium chicken broth
- 2 tablespoons Soy sauce or tamari
- 1 Red bell pepper, julienned
- 2 cups Bok choy, chopped
- 1 cup Mushrooms, sliced
- 4 Green onions, sliced
- 1 Lime, cut into wedges
- 0.5 cup Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
- 1 teaspoon Chili paste or hot sauce
Instructions
Rinse and drain the shirataki noodles well, then soak them in hot water for a few minutes, drain again and set aside.
Heat olive oil in a large pot over medium heat. Add minced garlic and ginger, stirring frequently for about 2 minutes until fragrant.
Add the chicken breast to the pot and cook for about 4-5 minutes on each side, or until well-browned.
Once browned, remove the chicken from the pot and set aside to cool slightly, then slice thinly.
Pour the chicken broth into the pot and bring to a simmer.
Add soy sauce or tamari, red bell pepper, bok choy, mushrooms, and half of the green onions to the broth. Simmer for 10 minutes or until vegetables are tender.
Add the sliced chicken back into the pot along with the shirataki noodles. Heat through for an additional 5 minutes.
Season the soup with salt, black pepper, and chili paste or hot sauce to taste.
Ladle the soup into bowls and garnish with remaining green onions, fresh cilantro, and lime wedges. Serve immediately.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 8287 mg | 360% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.5 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 716 mg | 55% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4446 mg | 95% | |
*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.
