Low Carb Curry Noodle Soup
Dive into a comforting bowl of Low Carb Curry Noodle Soup, a vibrant and flavorful meal that’s both nutritious and satisfying. Perfect for those seeking a keto-friendly twist on a classic, this soup features tender chicken pieces simmered in a rich, aromatic broth made with red curry paste, creamy coconut milk, and fragrant spices like garlic and ginger. Spiralized zucchini "noodles" replace traditional pasta, keeping it light and gluten-free while still hearty. Packed with fresh veggies like red bell peppers and mushrooms, and finished with a zesty kick of lime and fish sauce, this recipe is a one-pot wonder that’s ready in just 45 minutes. Garnish with cilantro and jalapeño for an extra burst of freshness and spice, and enjoy a low-carb comfort food that doesn’t skimp on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Chicken breast, boneless and skinless
- 1 tablespoon Coconut oil
- 0.5 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Red curry paste
- 4 cups Chicken broth
- 1 can (14 oz) Coconut milk, unsweetened
- 2 medium Zucchini, spiralized
- 1 medium Red bell pepper, sliced
- 1 cup Button mushrooms, sliced
- 1 whole Lime, juiced
- 1 tablespoon Fish sauce
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Jalapeño, sliced (optional)
Instructions
Begin by preparing the chicken breast. Cut it into bite-sized pieces and season with salt and black pepper.
In a large pot over medium heat, melt the coconut oil. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste to the pot and mix well, allowing the spices to blend for about 1 minute.
Pour in the chicken broth, followed by the coconut milk. Stir to combine and bring the mixture to a gentle simmer.
Add the chopped chicken pieces to the soup, allowing them to cook through for about 10 minutes.
Introduce the sliced red bell pepper and mushrooms into the pot, cooking for an additional 5 minutes.
Carefully add the spiralized zucchini noodles, ensuring they are submerged in the liquid. Cook for just 2-3 minutes until tender yet firm.
Stir in the lime juice and fish sauce, then adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls, garnish with fresh cilantro, and top with sliced jalapeño if desired for extra heat.
Serve hot and enjoy your healthy, low-carb curry noodle soup!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3460 mg | 74% | |
*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.
