Paleo Asian Noodle Soup

Nutriscore Rating: 76/100

Warm, comforting, and fully paleo-friendly, this Paleo Asian Noodle Soup is a wholesome twist on a classic favorite. Featuring tender zucchini noodles ("zoodles") instead of traditional pasta, this dish is a flavorful, low-carb alternative that brims with nutrient-rich ingredients. A fragrant fusion of garlic, ginger, and coconut aminos creates a savory broth loaded with tender chicken, vibrant baby spinach, and earthy mushrooms, all simmered to perfection. Finished with fresh cilantro and a squeeze of lime, this soup is both light yet satisfying, perfect for a healthy lunch or dinner. Ready in under an hour and packed with protein and veggies, it’s the ultimate one-pot meal to keep you cozy.

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 large zucchini
• 4 cups bone broth
• 0.25 cup coconut aminos
• 1 inch piece, peeled and sliced ginger
• 3 cloves, minced garlic
• 3 stalks, sliced green onions
• 1 cup, sliced mushrooms
• 1 large, julienned carrot
• 2 cups baby spinach
• 1 pound, sliced chicken breast
• 1 tablespoon fish sauce
• 1 cut into wedges lime
• 0.5 cup, chopped fresh cilantro
• 2 tablespoons olive oil
• 0.5 teaspoon red chili flakes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

11 steps

1. Spiralize the zucchini to create zucchini noodles and set aside.

2. In a large pot, heat the olive oil over medium heat.

3. Add the sliced chicken breast and cook until lightly browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.

4. In the same pot, add the ginger, garlic, and white parts of the green onions. Sauté for 2 minutes until fragrant.

5. Add the sliced mushrooms and carrots to the pot and cook for an additional 4 minutes, stirring occasionally.

6. Pour in the bone broth, coconut aminos, fish sauce, red chili flakes, salt, and black pepper. Stir well and bring to a simmer.

7. Let simmer for 10 minutes to allow the flavors to meld.

8. Return the cooked chicken back to the pot along with the baby spinach. Stir until the spinach is wilted, about 1-2 minutes.

9. Add the zucchini noodles and cook for an additional 2-3 minutes until the noodles are al dente.

10. Remove from heat and stir in the chopped cilantro.

11. Serve the soup hot, garnished with the remaining green onion tops and lime wedges on the side for squeezing.

Nutrition Facts

1 serving (2522.0g)

Calories		1440
% Daily Value*
Total Fat		50.2 g	64%
	Saturated Fat	10.4 g	52%
	Polyunsaturated Fat	0.1 g
Cholesterol		386 mg	129%
Sodium		4590 mg	200%
Total Carbohydrate		59.6 g	22%
	Dietary Fiber	14.5 g	52%
	Total Sugars	33.0 g
Protein		191.9 g	384%
Vitamin D		0.9 mcg	5%
Calcium		410 mg	32%
Iron		11.8 mg	66%
Potassium		4485 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.

Source of Calories

Fat: 451 cal (31.0%%)

Protein: 767 cal (52.7%%)

Carbs: 238 cal (16.4%%)