Low Carb Banh Canh
Experience the vibrant flavors of Vietnam with this Low Carb Banh Canh recipe, a delightful twist on the classic Vietnamese noodle soup. Featuring shirataki noodles as a low-carb alternative, this dish balances hearty protein—tender chicken breast and succulent shrimp—with a rich coconut milk-infused broth. Aromatic garlic, onion, and fish sauce create a savory base, while julienned carrots add a touch of natural sweetness. Simmered in chicken stock and finished with fresh cilantro and green onion, this gluten-free and keto-friendly soup is perfect for those seeking comfort food without compromising on health. Ready in under an hour, it’s a flavorful, guilt-free meal that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 300 grams Shrimp, peeled and deveined
- 200 grams Chicken breast, thinly sliced
- 4 tablespoons Fish sauce
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1000 milliliters Chicken stock
- 200 milliliters Coconut milk
- 1 medium Carrot, julienned
- 2 tablespoons Cilantro, chopped
- 3 stalks Green onions, thinly sliced
- 0.5 teaspoons Black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Rinse the shirataki noodles under cold running water for a few minutes to remove their natural smell. Drain thoroughly and set aside.
In a large pot over medium heat, add olive oil and sauté the minced garlic and chopped onion until fragrant and translucent, about 3-4 minutes.
Add the thinly sliced chicken breast to the pot and cook until lightly browned on all sides.
Pour in the chicken stock and bring the mixture to a boil.
Lower the heat to medium and add the fish sauce, coconut milk, black pepper, and salt. Stir well to incorporate the flavors.
Add the julienned carrot and let the broth simmer for about 10 minutes until the carrot becomes tender.
Add the shrimp to the pot and cook until pink and fully cooked, approximately 4-5 minutes.
Introduce the drained shirataki noodles to the pot, allowing them to warm through with the broth's flavors for about 2 minutes.
Taste the broth and adjust seasoning if necessary.
Ladle the Banh Canh into bowls and garnish with chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 8538 mg | 371% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 27.8 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2238 mg | 48% | |
*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.
