Keto Thai Egg Noodle Soup

Keto Thai Egg Noodle Soup is a flavorful and aromatic dish that combines tender egg noodles with a rich coconut broth, fresh herbs, and a hint of spice. This low-carb version captures the essence of traditional Thai cuisine while remaining keto-friendly.

Ingredients

• Egg noodles (Shirataki or Konjac) - 200g
• Coconut milk - 400ml
• Chicken broth - 300ml
• Chicken breast, thinly sliced - 200g
• Thai red curry paste - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, grated - 1 tablespoon
• Lime juice - 2 tablespoons
• Fresh cilantro, chopped - 2 tablespoons
• Green onions, sliced - 2 tablespoons
• Red bell pepper, julienned - 50g
• Salt - to taste
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. Rinse the egg noodles under cold water and set aside.
2. In a large pot, heat a little oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
3. Add the sliced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
4. Stir in the Thai red curry paste and cook for another minute to release the flavors.
5. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
6. Add the rinsed egg noodles and julienned red bell pepper to the pot, stirring gently to combine.
7. Simmer for an additional 5-7 minutes until the noodles are heated through and the bell pepper is slightly tender.
8. Season with lime juice, salt, and pepper to taste.
9. Serve hot, garnished with fresh cilantro, sliced green onions, and chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Low in carbs, making it suitable for ketogenic diets.

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