Tip-Toe Into Keto: Thai Chicken Zoodle Soup!

It’s that time of year in the Blue Ridge Mountains…one day it’s a temperate 60 degrees, the next it’s a horrific, chilly-to-the-bone evening. The older I get, the more I realize I’m not a “winter” or a “summer” person…I’m more of a “unless I’m totally comfortable, I hate it” kind of person. Don’t get me wrong–I would much rather be in the cool breeze of winter than the unbearable heat of summer, and I have spent many a winter season with my fair share of snow.

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A typical winter scene in Boone, NC (this pic was taken in January 2009)

Ok, so I’m getting off track a little bit here, but I just want it to be clear: I ain’t no whimp when it comes to the cold.

That being said, when it is a little chilly, I like to warm up with hot food. Revolutionary, right? No one has ever though of that before!

Jokes! Although hot food is a must-have when the temperatures drop, something that is new to me is the craving for soups. I’ve never craved soup before in my life, but for the past few months I can’t get enough. French onion, creamy tomato, a mushroom sherry masterpiece from Cúrate I tried during Asheville Restaurant Week–mmm! Craig is not much of a soup-eater, so I knew to satisfy both my craving and his stomach, I’d have to wow him with something tasty. Which is exactly what this healthy soup turned out to be!

Not only is this recipe delicious, it’s pretty keto and with a few alterations, easily-made paleo or even vegetarian/vegan. Here’s what you’ll need:

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup dry white wine, such as a sauvignon blanc
  • 1 15-ounce can coconut milk, full fat
  • 1 red pepper, thinly sliced
  • 1 pound chicken breasts, cut into pieces against the grain
  • 2 tbsp soy sauce
  • 1/2 cup chopped cilantro
  • Salt & pepper, to taste
  • 1 medium zucchini, spiralized (to serve two folks, multipel zucchini to feed more bellies)

Now what?

  1. Your first step is to buy a spiralizer because it is literally God’s gift to those trying to eat low-carb. Once you have accomplished this, use your spiralizer to prepare your zucchini. Once you have your curly noodles, put them in a strainer and rinse them throughly. With the zoodles still in the strainer, place the strainer in a larger bowl. From there, toss in a MODERATE (don’t over do it!) amount of salt. Grab a paper towel or dish cloth and press down on the zoodles in the strainer. This will sweat out your zoodles and make them less starch-y. You should sweat them out for at least 30 minutes. Psst–there’s other methods to sweating out zucchini as well!
  2. Season the chicken breast with salt & pepper.
  3. While those zoodles sweat, prepare thy soup! Start by heating the olive oil in a large pot over medium-high heat. Once the oil is hot, toss in your onion and saute for 5 minutes, until they are fragrant and translucent.
  4. Add the jalapeño, curry paste, and garlic. The curry paste will stick to the other ingredients in the pot–but don’t sweat it (get it? Zoodle humor!). Wait about a minute until everything starts smelling real good.
  5. Add the chicken broth, wine, coconut milk, and stir it all in until well-combined and looking like a real base to a soup! This needs to come to a boil.
  6. Once you’re boiling, toss in the chicken, red peppers, and soy sauce in there. This will calm the bubbles down, but once they’re back…bring the pot down to a simmer. Add salt & pepper throughout as needed to kick the flavors over the edge. Let everything simmer for about 10 minutes (the alcohol in the wine will need to cook down). After the 10 minutes pass, toss and mix the cilantro into the soup.
  7. As your soup simmers, put your zoodles in two bowls (try to be fair and split them evenly!). After your soup is done, you will pour the concoction over the zoodles. This will make the zoodles nice & tender! Yum!

I added chili oil for an extra kick (also, I am really into the flavor of chili oil these days) and paired it with a fizzy water. Delicious!

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Oh yeah!

This recipe was adapted from one of my absolute favorite blogs, All Day I Dream About Food! Check out their original recipe here.

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