Low Carb Curry Noodle Soup

Warm, creamy, and packed with bold flavors, this Low Carb Curry Noodle Soup is the perfect comfort food for those looking to enjoy a hearty meal without compromising on health. Made with tender chicken, vibrant red curry paste, and fragrant coconut milk, this soup is loaded with nutrient-rich vegetables like spiralized zucchini, red bell pepper, and mushrooms. The zoodles keep the dish light and low-carb while still delivering that satisfying noodle-like texture. A splash of lime juice and a hint of fish sauce tie the flavors together, while fresh cilantro and optional jalapeño slices add a refreshing finish. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights and meal preps. It's gluten-free, dairy-free, and brimming with aromatic spices that make every bowl irresistibly delicious!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium Chicken breast, boneless and skinless
• 1 tablespoon Coconut oil
• 0.5 medium Onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Red curry paste
• 4 cups Chicken broth
• 1 can (14 oz) Coconut milk, unsweetened
• 2 medium Zucchini, spiralized
• 1 medium Red bell pepper, sliced
• 1 cup Button mushrooms, sliced
• 1 whole Lime, juiced
• 1 tablespoon Fish sauce
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 small Jalapeño, sliced (optional)

Directions

Step 1

Begin by preparing the chicken breast. Cut it into bite-sized pieces and season with salt and black pepper.

Step 2

In a large pot over medium heat, melt the coconut oil. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the red curry paste to the pot and mix well, allowing the spices to blend for about 1 minute.

Step 5

Pour in the chicken broth, followed by the coconut milk. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Add the chopped chicken pieces to the soup, allowing them to cook through for about 10 minutes.

Step 7

Introduce the sliced red bell pepper and mushrooms into the pot, cooking for an additional 5 minutes.

Step 8

Carefully add the spiralized zucchini noodles, ensuring they are submerged in the liquid. Cook for just 2-3 minutes until tender yet firm.

Step 9

Stir in the lime juice and fish sauce, then adjust seasoning with additional salt and pepper if necessary.

Step 10

Ladle the soup into bowls, garnish with fresh cilantro, and top with sliced jalapeño if desired for extra heat.

Step 11

Serve hot and enjoy your healthy, low-carb curry noodle soup!

Nutrition Facts

Serving size	(2386.9g)

Amount per serving	% Daily Value*
Calories	734.1

Total Fat 29.8g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 127.5mg	0%
Sodium 5450.0mg	0%
Total Carbohydrate 50.2g	0%
Dietary Fiber 12.6g	0%
Total Sugars 25.3g
Protein 73.9g	0%

Vitamin D 33.5IU	0%
Calcium 262.4mg	0%
Iron 10.3mg	0%
Potassium 3459.5mg	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: 35.1%

Protein: 38.7%

Carbs: 26.3%