Sour, sweet, creamy and tangy.
Quick to make with the use of rotisserie chicken.
370 calories & 7.5 net carbs per portion
While the recipe calls for coconut milk you can also use coconut cream.
Most low carb noodle options will work for this recipe, Shirataki noodles, zucchini noodles, kelp noodles are all delicious options. We love a thin noodle shape for this recipe however any thickness will work.
2 tbsp coconut oil
2 oz (55g) onion
3.5 oz (100g) mushroom
3.5 oz (100g) peppers
1 tbsp fresh ginger, finely minced
1 tbsp fresh garlic, finely minced
2 tbsp Thai green curry paste
Fresh/dried chili flakes (optional)
2 cups (500ml) chicken broth
14 oz (400g) coconut milk
1.5-2 tbsp fish sauce
3 tablespoons fresh lime juice
½ teaspoon turmeric
7 oz (200g) Rotisserie/cooked chicken
You can substitute red curry paste for the green curry paste, although it will alter the taste slightly.
Add more curry paste, lime or fish sauce to suit your taste. You can even add some Erythritol to bring out the sweetness.
You can also add more vegetables to bulk out this dish, keeping in mind it might affect the amount of carbs.
Makes 4 servings
1 Slice the onion, mushrooms and peppers. Finely mince or grate the garlic and ginger.
2 Add 2 tbsp of coconut oil into a pan and add the onion, garlic and ginger. Also add chili to taste, keeping in mind that the curry paste might already have chili in it. Cook for 2-4 minutes until fragrant.
3 Add the peppers, mushroom and 2 tbsp green curry paste. Cook for 5-10 minutes.
4 Add all of the rest of the ingredients, except for the noodles and coriander. Simmer for 15 minutes.
5 Check the taste of the soup and add more lime, fish sauce or chili.
6 Cook the noodles according to their instructions.
7 Add the noodles and chopped coriander to the pan. Allow to sit for a few minutes before serving.