Paleo Miki Noodle Soup
Warm, hearty, and packed with nourishing ingredients, Paleo Miki Noodle Soup is a wholesome twist on the classic Filipino comfort dish. Crafted with zucchini noodles instead of traditional wheat-based pasta, this gluten-free and low-carb recipe is perfect for those embracing a paleo lifestyle. Tender bites of chicken thighs, vibrant carrots, and crunchy cabbage simmer in a savory chicken broth infused with garlic, onion, and rich umami notes from fish sauce. Finished with fresh spring onions for a burst of flavor, this one-pot wonder is as satisfying as it is healthy. With its quick prep and balanced profile, it’s the perfect weeknight meal to cozy up with.
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Recipe Information
Ingredients
- 3 medium zucchini (for noodles)
- 500 grams boneless chicken thighs
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 large carrot, sliced
- 100 grams cabbage, shredded
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 2 stalks spring onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Spiralize the zucchinis using a spiralizer to create paleo-friendly noodles. Set aside.
Cut the chicken thighs into bite-sized pieces. Set aside.
In a large pot, heat coconut oil over medium heat. Add minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3 minutes.
Add the chicken pieces to the pot and cook until they are browned on all sides, around 5 minutes.
Add the sliced carrots and cook for another 2 minutes.
Pour in the chicken broth and fish sauce. Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer. Add the shredded cabbage and cook for 10 minutes, or until the vegetables are tender.
Stir in the zucchini noodles and cook for an additional 2-3 minutes until the noodles are just tender but still firm.
Season the soup with salt and black pepper according to taste.
Ladle the soup into bowls and garnish with chopped spring onions before serving.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7549 mg | 328% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 27.6 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4187 mg | 89% | |
*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.
