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.
The best part about this recipe is that it’s super easy to divide it into two so that Mike can have a carb-full regular noodle soup while I can have it with super low-carb keto friendly shirataki noodles.
Have you guys had shirataki noodles yet? Are you on the keto train or thinking about maybe consuming less carbs in your life? If so, you need to try shirataki! For those who don’t know, shirataki/konnyaku is a traditional Japanese food made from a type of yam. They don’t have much flavor, instead taking on the flavor of what you cook them in. I love them! The rest of the world seems split, but trust, me, if you have them prepared right, they are just as good as noodles. Maybe even better because they’re zero carbs.
