Low Carb Nigerian Okro Soup
Delight in the vibrant and nutritious flavors of **Low Carb Nigerian Okro Soup**, a health-conscious twist on a beloved West African dish. This hearty soup combines fresh, tender okra with succulent chicken breast, aromatic garlic and ginger, and nutrient-packed spinach or kale for a comforting yet guilt-free meal. Cooked in rich palm oil and infused with traditional spices like crayfish and chili pepper, this recipe delivers authentic Nigerian taste in every bite while keeping carbs low. Perfect for busy weeknights, it’s ready in under an hour, with easy-to-follow steps that ensure a satisfying, flavorful soup every time. Serve hot and savor bold, wholesome flavors that bring a taste of Nigeria to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Fresh okra
- 250 grams Chicken breast
- 100 grams Spinach or kale
- 3 tablespoons Palm oil
- 2 tablespoons Crayfish
- 1 teaspoon Ground chili pepper
- 1 medium Onion
- 2 Garlic cloves
- 1 inch Ginger
- 1 Beef bouillon cube
- 500 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Begin by thoroughly washing the okra. Slice off the tops and then slice into thin rounds. Set aside.
Chop the chicken breast into bite-sized pieces. Mince the garlic, ginger, and onion.
In a large pot, heat the palm oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 3-5 minutes.
Stir in the chopped chicken breast and cook until the chicken is no longer pink on the outside, about 5-7 minutes.
Add the sliced okra to the pot, followed by the crayfish, ground chili pepper, salt, and black pepper. Stir well to combine.
Dissolve the beef bouillon cube in a small amount of the water and add it to the pot.
Pour in the remaining water, stir, and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for 20 minutes, allowing the flavors to meld and the okra to become tender.
Chop the spinach or kale and add it to the soup during the last 5 minutes of cooking. Stir to incorporate.
Taste the soup and adjust seasoning as needed before serving hot.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4217 mg | 183% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2625 mg | 56% | |
*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.
