Low Carb Keto-Friendly Thai Red Curry Noodle Soup
Shirataki noodles in a creamy coconut Thai red curry soup
Servings: 2
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.