Description
A delicious and satisfying Thai-inspired noodle soup that fits into a keto lifestyle.
Ingredients
Scale
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 pound chicken breast, sliced
- 1 cup zucchini noodles
- ½ cup bell peppers, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup cilantro, chopped
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the red curry paste and stir until well combined.
- Pour in the coconut milk and bring to a simmer.
- Add the chicken and cook until no longer pink, about 5-7 minutes.
- Add the zucchini noodles, bell peppers, fish sauce, garlic, and ginger; simmer for an additional 3-5 minutes.
- Stir in lime juice and cilantro just before serving.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Adjust the spice level by adding more or less red curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg