This paleo and low carb Thai Chicken Soup with Zucchini Noodles is a comforting and delicious Keto recipe. It’s easy to make and only takes 20 minutes from start to finish!
Is it possible to be addicted to a kitchen gadget? I don’t mean addicted to kitchen gadgets in general; that’s a pretty common addiction, especially among the food blogger set. I readily admit that I am among the many hordes and hordes of home cooks afflicted with “kitchen gadgetitis”, the compulsive purchasing of interesting new kitchen gadgets, despite overflowing drawers and shelves. Chances are, a great many of you have this same affliction. It’s a disease, my friends, and it isn’t your fault. The first step in getting help is admitting you have a problem. Unless you don’t want help and are perfectly happy with the status quo. I certainly don’t want help. I want to enjoy the pretty, shiny new gadgets in all their kitchen-y glory. And then I want to go buy some more.
But this time, I wonder if it’s possible to become addicted to one single kitchen gadget? The sort of thing where it’s so fun to use, you find yourself making excuses to use it over and over again. You really don’t need to use it in the recipe you’re planning to make for dinner, but you go ahead and do it anyway. Because you just want to see it in action one more time. And then one more time after that. And maybe just one more and then you will stop. You swear you will stop. But you don’t, you can’t, it’s just too fun to use!
I’d say that if any kitchen gadget could inspire addiction like this, the Spiralizer would probably rank at the top of the list. You’ll know what I mean if you’ve ever stood there at your kitchen counter turning the crank and watching the fun noodle-shaped veggie slices that result. You do one zucchini and get quite a giggle out of it, especially the somewhat phallic-looking zucchini core that results. Then you do another zuke, and another, and soon you have a huge pile of spirally low carb zucchini noodles taking over your counter. But you can’t stop, won’t stop, because it’s simply too much fun. You find yourself eyeing every fruit and vegetable in the house, wondering how that would fare on your spiral cutter. Really, it’s a sickness.
If you simply want to make this soup without a spiralizer, you can. Just julienne your zucchini into long thin strips or into matchsticks. They may not be all spirally but it will still taste great!
Also try this Gluten-Free Chicken Tortilla Soup from My Gluten-Free Kitchen. Use low carb tortillas or leave them off altogether for a lower carb option.
- 1 tbsp coconut oil
- 1/2 onion chopped
- 1 jalapeño chopped
- 1 1/2 tbsp green curry paste
- 2 cloves garlic minced
- 6 cups chicken bone broth such as Pacific Foods
- 1 15- ounce can coconut milk full fat
- 1 red pepper thinly sliced
- 1 pound chicken breasts or thighs thinly sliced against the grain
- 2 tbsp fish sauce use Red Boat for paleo
- 1/2 cup chopped cilantro
- 2 medium zucchini spiralized
- 1 lime cut into 8 wedges
In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
Serve each with a squeeze of lime.
Serves 8. Each serving has 8.91 g of carbs and 1.62 g of fiber. Total NET CARBS = 7.29 g.
Food energy: 271kcal
Saturated fatty acids: 12.49g
Total fat: 14.92g
Calories from fat: 134
Total dietary fiber: 1.62g