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