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Low-Carb Thai Chicken Noodle Soup

4.8 stars, average of 25 ratings

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Have you ever tried Thai Chicken & Noodle Soup? This deliciously tangy, spicy and hearty soup will keep you warm on cold fall and winter days. And unlike the more traditional recipe, this low-carb soup skips the grains and uses zero-carb kelp noodles instead.

Recipe Tips

We are using bone-in, skin-on chicken thighs because they will make this soup a lot more flavorful than boneless, skinless chicken. Instead of the thighs you can use chicken carcasses like I did here.

You can even use shrimp in place of the chicken, if you like. Just add them in the last 2-3 minutes of cooking. In this variation you could either use chicken stock or fish stock instead of the water.

Don't have the Instant Pot? If you don't have an Instant Pot, simply cook this soup in any pressure cooker or on the stove.

If you're using a pressure cooker, cook the chicken on high pressure for 30 minutes. If you don't have either, you can use a large pot and simply cook the soup on the stove. The chicken will take 45 to 60 minutes to cook under a lid on medium-low heat.

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Hands-on Overall

Serving size 2 cups/ 480 ml

Allergy information for Low-Carb Thai Chicken Noodle Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 cups/ 480 ml)

Net carbs6.7 grams
Protein17.9 grams
Fat21.3 grams
Calories289 kcal
Calories from carbs 9%, protein 25%, fat 66%
Total carbs8.4 gramsFiber1.8 gramsSugars2.3 gramsSaturated fat16.6 gramsSodium977 mg(42% RDA)Magnesium71 mg(18% RDA)Potassium565 mg(28% EMR)

Ingredients (makes 6 servings)

  • 450 g chicken thighs (1 lb)
  • 1.5 L water
  • 2 tbsp virgin coconut oil (30 ml)
  • 1 medium yellow onion (110 g/ 3.9 oz)
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 small red chilli pepper
  • 1 lemongrass
  • 2 tbsp fish sauce (30 ml)
  • 1 can coconut milk (400 ml/ 13.5 fl oz)
  • 4 tbsp fresh lime juice (60 ml)
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1 tsp sea salt, or to taste
  • 1 1/2 cups sliced brown mushrooms or Asian mushrooms (108 g/ 3.9 oz)
  • 1 1/2 cups broccoli florets (136 g/ 4.8 oz)
  • 1 pack kelp noodles (340 g/ 12 oz)
  • 2 tbsp chopped fresh cilantro or spring onion
  • Optional to serve: fresh chillies and lime wedges


  1. Start by making the chicken stock and cooking the chicken. Place the chicken in your Instant Pot. Add 1.5 L of water and cover with the lid. Turn the valve to Sealing and cook on the Poultry setting. Cook until the program has finished and then let the steam escape naturally.
  2. When done, use tongs to remove the chicken from the Instant Pot. Pour the stock in a saucepan and set aside. Shred the meat off the bones. Discard the skin and bones (or freeze and use to make bone broth).
    Note: Check recipe tips above if you don't have an Instant Pot. Low-Carb Thai Chicken Noodle Soup
  3. Chop the onion, garlic, ginger and chillies. Cut the lemongrass in half lengthwise. Slice the mushrooms and chop the broccoli. Low-Carb Thai Chicken Noodle Soup
  4. Wipe clean your Instant Pot to cook the aromatics. Set your Instant Pot to Sauté. Grease with olive oil and add the onion, garlic, ginger, chillies and lemongrass. Cook for 3-5 minutes.
  5. Add the fish sauce, coconut cream, lime juice, turmeric powder, black pepper, salt, mushrooms, broccoli and reserved chicken stock.
  6. Bring to a boil over a high heat. Once boiling, reduce to medium and cook for 5 to 8 minutes, until the mushrooms and broccoli are crisp-tender. Low-Carb Thai Chicken Noodle Soup
  7. Switch off the Instant Pot and add the kelp noodles and shredded chicken. Discard the lemongrass. Low-Carb Thai Chicken Noodle Soup
  8. Serve hot with freshly sliced chillies, cilantro (coriander) and lime wedges. To store, let it cool down and refrigerate for up to 4 days. This soup can also be frozen for up to 3 months. Low-Carb Thai Chicken Noodle Soup

Ingredient nutritional breakdown (per serving, 2 cups/ 480 ml)

Net carbsProteinFatCalories
Chicken thighs (with skin, bone-in, raw), without drippings
0 g14.8 g3.1 g91 kcal
Water, still
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g4.5 g40 kcal
Onion, brown (yellow), raw
1.2 g0.2 g0 g7 kcal
Garlic, fresh
0.6 g0.1 g0 g3 kcal
Ginger root, fresh
0.2 g0 g0 g1 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g0 kcal
Lemongrass, fresh
0.2 g0 g0 g1 kcal
Fish sauce
0.2 g0.3 g0 g2 kcal
Coconut milk (full-fat, unsweetened)
1.8 g1.3 g13.6 g125 kcal
Lime juice, fresh
0.6 g0 g0 g2 kcal
Turmeric, spices (dried, ground)
0.1 g0 g0 g1 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Mushrooms (brown), fresh
0.7 g0.5 g0 g4 kcal
Broccoli, broccolini, fresh
0.9 g0.6 g0.1 g8 kcal
Kelp noodles (seaweed noodles)
0 g0 g0 g3 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Total per serving, 2 cups/ 480 ml
6.7 g17.9 g21.3 g289 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

I had some left over chicken soup and wanted to change it up a bit. I bought the additional ingredients needed for your recipe and was able to have that soup on the table in no time. I used one small chilli pepper but the soup was quite spicy. Perfect for my taste but probably too much for little kids. Will do half of the chilli next time, but otherwise it was super delicious! I also used rice (not keto) instead of kelp noodles but will try it with kelp noodles next time. Thanks!

Thanks for all the amazing swap suggestions!