Low Carb Spicy Noodle Soup
Indulge in the bold flavors of this Low Carb Spicy Noodle Soup, a vibrant and healthy twist on traditional noodle soups. Packed with fresh, nutrient-dense ingredients like spiralized zucchini noodles, shiitake mushrooms, and spinach, this recipe is perfect for those seeking a hearty, low-carb meal. A warming broth infused with garlic, ginger, red chili flakes, and sambal oelek delivers a fiery kick, while coconut aminos add a touch of savory depth. Optional shredded chicken enhances the protein content, making it ideal for satisfying cravings without compromising your dietary goals. Ready in just 35 minutes, this quick yet nourishing recipe is perfect for busy weeknight dinners. Garnished with fresh cilantro, green onions, and a squeeze of lime, each bowl offers zesty brightness with a spicy edge. Keto-friendly and gluten-free, this soup will become your go-to for comfort food with a healthy spin!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Red chili flakes
- 5 cups Chicken or vegetable broth (low sodium)
- 2 tablespoons Coconut aminos (or low-sodium soy sauce)
- 1 tablespoon Sambal oelek (chili paste)
- 2 medium Zucchini, spiralized into noodles
- 1 cup Shiitake mushrooms, sliced
- 1 cup Cooked chicken breast, shredded (optional)
- 2 cups Spinach leaves, fresh
- 2 Green onions, sliced
- 2 tablespoons Fresh cilantro, chopped
- 4 Lime wedges
- to taste Salt and pepper
Instructions
In a large pot, heat olive oil over medium heat.
Add minced garlic, grated ginger, and red chili flakes. Sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring to a simmer.
Stir in coconut aminos and sambal oelek. Taste and adjust for spice level if needed.
Add sliced shiitake mushrooms and cook for 5 minutes to soften.
If using cooked shredded chicken, add it to the pot and simmer for an additional 5 minutes.
Stir in spiralized zucchini noodles and fresh spinach leaves. Cook for 2-3 minutes, just until the zucchini noodles are tender but not mushy.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with sliced green onions and chopped fresh cilantro.
Serve with lime wedges on the side for squeezing over the soup to add brightness.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 20.5 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 311 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3185 mg | 68% | |
*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.
