Shirataki Noodles Recipe Thai Curry Chicken Soup

Shirataki Noodles Recipe Thai Curry Chicken Soup in bowl with squeeze of lime, garlic, and thai chilies

This warming, moderately spicy Thai Curry Chicken Soup Shirataki noodles recipe started out as plain old homestyle chicken soup.  It was a rainy day and I was staying in and craving warm comfort foods.  Chicken noodle soup sounded so so good however, I had just returned from Whole Foods market with a bunch of exotic ingredients for Thai food including coconut milk, Thai yellow curry, Thai Chilies and an abundance of fresh organic vegetables.  I decided to experiment and see what kind of low carb, satisfying, Shirataki Noodles recipe I could come up with.

I’ve often shared that I like to cook with ingredients on hand and that many of my unique recipes are created with a little “accidental inspiration” and a desire not to waste my beautiful organic vegetables.  In lieu of more commonly used Thai vegetables, I used what I had in the refrigerator which was:  carrots, cauliflower florets, and celery.  I really enjoy the flavors in this veggie combination and it worked really well for this recipe, but feel free to use different vegetables in your own creation.

Some welcome additions or vegetable substitutions to add to your soup, might be summer squash like zucchini, tomatoes, or even a little minced Kale.  Thankfully, I had staples like ginger, chicken broth, and garlic around.  A squeeze of lime and some fresh cilantro finished off my Thai Curry Chicken soup perfectly.  Adding angel hair (which I cut loosely into a fideo) to the soup turned it into a delicious low carb noodle soup and Shirataki Noodles recipe.

You will notice that I offer substitutions for some of the ingredients that are traditionally used in Thai cooking in this recipe.  I do this because I want to offer you a traditional Thai soup recipe but know that it won’t necessarily hurt the flavors in the recipe if you substitute a few of the more exotic ingredients for ones that are more readily available at your own local grocery store.  It is my experience that not every grocery store will have Fish Sauce or Thai Chilies stocked but they probably have soy sauce and red pepper flakes.  The best places to buy some of the more exotic Thai recipe ingredients such as the Thai Yellow Curry used in this recipe is Whole Foods, at an Asian market, or online if you live in an area that doesn’t have a lot of selection or grocery stores.

I hope you enjoy my latest Shirataki noodles recipe;  Thai Curry Chicken Soup.  It is Low Carb, Paleo and uses Gluten free ingredients.  Shirataki Noodles Recipes are delicious as part of any weight loss or healthy eating plan.

 Thai Curry Chicken Soup  (Shirataki Noodles Recipe)

 IngredientsShirataki Thai Curry Chicken Soup Recipe ingredients Coconut Milk, Thai Yellow Curry, Thai Chilies, and Garlic on Gold background with lemon

1 pound chicken (I prefer chicken breast), cut into small, thin slices

1 package Shirataki rice or angel hair

3 cups of chicken broth (Reserve 1/4 cup for cooking with the chicken)

3 cups coconut milk (Regular coconut milk actually tastes creamier and better than the light coconut milk in my photo)

1 tablespoon Thai Yellow Curry (Feel free to add a little more if you like)

1/2 cup celery, minced

1/2 cup carrot, sliced

1/2 cup cauliflower florets, cut small

2 tablespoons fresh cilantro

1 Thai Chili (Substitute red pepper flakes) minced (warning, Thai chilies are HOT)

2 tablespoons Fish Sauce (Substitute soy sauce or Bragg’s liquid aminos)

2 tablespoons toasted sesame oil

1 tablespoon ginger, minced

3 tablespoons green onions, minced

2 clove of garlic, crushed and minced

2  one inch stalks fresh lemongrass or 1/2 teaspoon lemongrass paste

1/4 teaspoon Stevia (or to taste) for a touch of sweetness

Squeeze of lime to taste, serve as garnish

Salt and pepper to taste


Prepare your vegetables and rinse and dry roast Shirataki noodles.  Remember to dry roast for just 30 seconds or less so as not to dry out your noodles.  Dry roast just until they squeak when pressed in the pan.  Combine broth (reserve 1/4 cup for cooking with the chicken, coconut milk, fish sauce, Thai Curry paste, and spices in a sauce pan and bring to a boil.  Reduce heat and simmer for 10 minutes.  While the soup is on, saute chicken in sesame oil until lightly brown.  Deglaze the pan with 1/4 cup of chicken broth. Add in your chicken and vegetables and 2 tablespoon green onions to the soup and simmer for an additional 10-15 minutes.  Serve with a squeeze of lime and garnish with fresh cilantro and green onions.

Makes 4-6 servings

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