Low-Carb Red Thai Curry Soup with Carrot Zoodles and (Soup-)Chicken

 

 

 

 

Here we go with another one of my favorite Thai inspired recipes with a eco-conscious laying hen chicken twist. This is also one of my go to recipes if I want a healthy, low-carb dinner with very little calories: I opted for carrots and Shirataki Noodles instead of classic Noodles. Shirataki Noodles are konjac yam based and super light in calories (ca. 16 kcal / 100g!) and carbs, so you can use them to substitute a variety of noodles if you’re in for a light and healthy meal.

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Shirataki Noodles after being washed with cold water.

The estimated nutrition values per portion (1/4 of the recipe below) are:
350 kcal
23g protein
23g carbs
16g fat

If you want to go for more carbs or more protein, you can just substitute some of the zoodles with regular ramen noodles or add a hard-boiled egg. Also, if you want a vegan option, just leave off the chicken (and egg of course), and substitute the chicken broth with a vegetable broth – everything else is vegan.
Let’s get started!

Ingredients (4 people):
1 tablespoon of coconut fat
3 cloves of garlic, finely chopped
20g of fresh ginger, finely chopped
4-6 tablespoons of red curry paste
300g of chicken (I used the soup-chicken meat as a eco-conscious option)
1.4 liters of chicken broth (I used leftover broth from the soup-chicken)
3 tablespoons of oyster sauce
2 pieces of lemon gras (chopped in half and lightly squashed with a mortar)
1-2 tablespoons of soy sauce (light)
2 tablespoons of lime juice
1/2 tablespoon caster sugar
400ml coconut cream (light)
8-12 carrot noodles (zoodles: if you don’t have a zoodle maker – I have this one – you can always make “noodles” with a peeler, it will just take a little longer)
2 packets of Shirataki Noodles
1-2 red chilis, chopped
1 bunch of coriander
15g of peanuts, coarsely chopped

Preparation:
Heat the coconut fat in large pot, add the garlic, ginger, and red curry paste and sautée while stirring constantly for about 3-5 minutes. Deglaze with the chicken broth. Add the coconut cream, oyster sauce, and soy sauce and let the mixture come to a boil. Add the lemongrass, a pinch of sugar and half of the red chilis. Reduce the heat and let everything simmer for 15-20 minutes (covered). Take out the lemongrass.

While the pot is simmering, make your carrot zoodles in your zoodle maker or by peeling the carrots into thin long slices. Take the Shirataki Noodles and wash them thoroughly with cold water. If you like your carrots firm to the bite, you can mix the zoodles and the shirataki noodles and distribute them into bowls for plating up, otherwise just add the carrots to the broth for the last 1-2 minutes to get them a little softer.

Now, depending on what kind of chicken meat (if any) you use, the next step is slightly different. If you use white chicken meat (breast, chopped into 1-2 cm cubes), you add the chicken to the broth and let it simmer for 5 minutes, with dark chicken meat (thighs) for 15-20 minutes until the chicken is tender. If, like me, you use the precooked soup-chicken meat, you just add the chicken and shortly bring to the boil and simmer for 1 minute. Add the lime juice and season everything to taste.

Pour the hot broth into the bowls with your zoodles and Shirataki Noodles, garnish with coriander, chili and peanuts – and enjoy!

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