Main courses
Low-carb Khao Soi with chicken and konjac noodles
Red curry paste, curry powder and turmeric form the readily available Khao soi spice base.
55 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 600 g chicken thigh piecesboneless
- 400 g full fat coconut milk
- 30 g Mae Ploy red curry paste
- 2 g curry powder
- 1.5 g turmeric
- 500 g chicken broth
- 400 g KoRo prepared konjac noodles
- 30 g Squid Brand fish sauce
- 15 g lime juice
- 4 g Foodin erythritol
- 100 g pickled mustard cabbagerinsed
- 50 g shallotssliced
Method
- Fry the curry paste, curry powder and turmeric in a pot on low heat for a minute.
- Add coconut milk and mix. Add chicken and chicken stock. Bring to a boil.
- Simmer under the lid for about 30 minutes until the chicken is fully cooked and tender.
- Season with fish sauce, lime juice and erythritol.
- Rinse and drain the noodles. Dry fry in a pan for a few minutes and divide into bowls.
- Place the chicken on the noodles and pour the hot broth over it. Finish with shallots and mustard cabbage.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 5.35 g
- Total carbohydrates (incl. fibre and polyols)
- 10.69 g
- Protein
- 32.08 g
- Fat
- 21.05 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full fat coconut milk · A suitable GI value was unavailable for this ingredient.
- chicken broth · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- konjac noodles replace traditional noodles. The sugar content of curry paste and pickled cabbage varies.
- The nutritional values are indicative.