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Now that the weather is starting to turn just the tiniest bit chilly, it’s time for soup! There’s nothing quite like a cozy bowl of soup to warm you up from the cold, especially if there are noodles in it.

I’m all about the fall weather, now that it’s the middle of September. I mean, I love summer, but I really, really love fall. Give me all the cozy, all the sweaters, and ALL the pumpkin spice. Hmm, would pumpkin spice soup taste good? I imagine it would be really really tasty: roasted pumpkin with all those warming spices sounds amazing.

Also amazing is this slightly spicy, super creamy, coconutty Thai red curry noodle soup. This soup is super simple to make thanks to store bought curry paste. Store bought curry paste is truly a kitchen lifesaver. It adds so much flavor to everything. It’s something Mike and I always have in our fridge, tucked away in case of emergencies.

The best part about this recipe is that it’s super easy to divide it into two so that Mike can have a carb-full regular noodle soup while I can have it with super low-carb keto friendly shirataki noodles.

Have you guys had shirataki noodles yet? Are you on the keto train or thinking about maybe consuming less carbs in your life? If so, you need to try shirataki! For those who don’t know, shirataki/konnyaku is a traditional Japanese food made from a type of yam. They don’t have much flavor, instead taking on the flavor of what you cook them in. I love them! The rest of the world seems split, but trust, me, if you have them prepared right, they are just as good as noodles. Maybe even better because they’re zero carbs.

Happy cozy souping :)

Low Carb Keto-Friendly Thai Red Curry Noodle Soup

Shirataki noodles in a creamy coconut Thai red curry soup

Serves 2

4.67 from 3 votes

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

• 1 tbsp coconut or olive oil
• 3 boneless skinless chicken thighs cut into bite sized pieces
• 1 tbsp Thai red curry paste
• 1.5 cups no sodium chicken broth
• 1 can coconut milk
• 1 package shiritaki noodles I used the tofu fettuccini
• sliced red onions to serve
• chopped cilantro to serve
• lime wedges to serve
• jammy eggs if desired

Instructions

• In a pot, heat up the oil over medium high heat. Add the chicken and cook until brown and cooked through, flipping as needed. Stir in the curry paste and fry briefly.
  
• Add the chicken broth and coconut milk. Simmer for 10 minutes, then taste and adjust seasoning if needed.
  
• Rinse off the shirataki noodles and add to the pot.
  
• Serve topped with red onions, cilantro, lime, and an egg, if desired. Enjoy hot!
  

Notes

The red curry paste I use is Aroy-D. I love Aroy-D coconut milk and curry paste. It has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, kafir lime, coriander, and cumin – essentially what you’d put in a homemade curry paste.