Keto Rice Noodle Soup

Warm, nourishing, and completely keto-friendly, this Keto Rice Noodle Soup is a flavorful twist on the classic comfort dish. Featuring tender shredded chicken, aromatic garlic and ginger, and zucchini spiralized into delicate "noodles," this low-carb soup is as satisfying as it is guilt-free. Simmered in a savory mix of chicken broth, coconut aminos, and fish sauce, the broth is rich, umami-packed, and perfectly seasoned. Garnished with fresh cilantro, scallions, and a touch of sesame oil, every spoonful delivers vibrant, wholesome flavors. Ready in just 50 minutes and perfect for those following a keto or low-carb lifestyle, this versatile dish can be customized with a squeeze of lime or a dash of red chili for added zest. Whether you're looking for a hearty dinner or an impressive meal-prep option, this soup is sure to become a staple in your keto recipe repertoire!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 cups chicken broth
• 1 pound boneless chicken thighs
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 3 cloves garlic
• 1 inch piece fresh ginger
• 3 medium zucchini
• 2 stalks scallions
• 1 whole lime
• 0.5 cup fresh cilantro
• 1 whole red chili pepper
• 1 teaspoon sesame oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing the aromatics: mince the garlic cloves and peel and slice the ginger into thin pieces.

Step 2

In a large pot, add the chicken broth and bring it to a gentle simmer over medium heat.

Step 3

Add the chicken thighs to the pot along with the coconut aminos, fish sauce, garlic, ginger, sea salt, and black pepper. Simmer for about 20 minutes or until the chicken is cooked through and tender.

Step 4

While the chicken is simmering, spiralize the zucchini into noodles using a spiralizer or julienne peeler, and set them aside.

Step 5

Slice the scallions thinly and chop the cilantro. Slice the red chili pepper thinly, removing the seeds if a milder spice level is desired.

Step 6

Once the chicken is cooked, remove it from the broth and shred it using two forks.

Step 7

Return the shredded chicken to the broth. Add the zucchini noodles to the pot and let them cook for about 2-3 minutes until they are just tender.

Step 8

Stir in the sliced scallions, chopped cilantro, and sesame oil. Taste the soup and adjust the salt and pepper according to your preference.

Step 9

Serve hot, garnished with fresh lime wedges and sliced red chili pepper for an added kick.

Nutrition Facts

Serving size	(2234.7g)

Amount per serving	% Daily Value*
Calories	1261.2

Total Fat 61.6g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 393.1mg	0%
Sodium 11092.7mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 9.7g	0%
Total Sugars 54.0g
Protein 113.4g	0%

Vitamin D 0IU	0%
Calcium 316.6mg	0%
Iron 11.7mg	0%
Potassium 3647.3mg	0%

*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: 42.7%

Protein: 34.9%

Carbs: 22.3%