Name: Low Carb Chicken Panang Curry Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, thinly sliced; 2 tbsp avocado oil or coconut oil; 2 tbsp Panang curry paste; 1 (13.5 oz) can full fat coconut milk; 2 cups chicken broth; 1 tbsp fish sauce; 1 tsp coconut sugar or brown sugar substitute; 1 bell pepper, thinly sliced; 1 zucchini, spiralized or sliced into noodles; 1 package shirataki noodles (or other low carb noodle alternative), drained and rinsed; 1 tbsp lime juice; Fresh Thai basil or regular basil, for garnish; Chopped cilantro, for garnish; Optional: sliced red chili or chili flakes for heat

Why You’ll Love Low Carb Chicken Panang Curry Noodle Soup Recipe

This recipe brings the bold and aromatic flavors of Thai cuisine to your kitchen in a low-carb, nutrient-dense form. It’s the ultimate comfort food with a spicy, creamy broth and satisfying noodles without the carb overload. Perfect for those following keto or low-carb lifestyles, this soup is ready in just 30 minutes and is packed with protein and healthy fats to keep you full and energized. The blend of curry paste, coconut milk, and fresh herbs creates a restaurant-quality experience right at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast or thighs, thinly sliced
2 tbsp avocado oil or coconut oil
2 tbsp Panang curry paste
1 (13.5 oz) can full fat coconut milk
2 cups chicken broth
1 tbsp fish sauce
1 tsp coconut sugar or brown sugar substitute
1 bell pepper, thinly sliced
1 zucchini, spiralized or sliced into noodles
1 package shirataki noodles (or other low carb noodle alternative), drained and rinsed
1 tbsp lime juice
Fresh Thai basil or regular basil, for garnish
Chopped cilantro, for garnish
Optional: sliced red chili or chili flakes for heat

Directions

Heat avocado oil in a large pot or Dutch oven over medium heat.
Add Panang curry paste and sauté for 1–2 minutes until fragrant.
Stir in the sliced chicken and cook until lightly browned on all sides.
Pour in coconut milk and chicken broth, then add fish sauce and coconut sugar. Stir to combine.
Add sliced bell pepper and bring the soup to a simmer. Let cook for 10–12 minutes until the chicken is fully cooked and the flavors have melded.
Add zucchini noodles and shirataki noodles to the pot. Cook for another 2–3 minutes until heated through.
Stir in lime juice and adjust seasoning as desired.
Serve hot, garnished with Thai basil, cilantro, and optional chili slices or flakes.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Swap: Try shrimp, tofu, or thinly sliced beef instead of chicken.
Veggie Boost: Add mushrooms, spinach, or bean sprouts for more nutrients and texture.
Spice Level: Adjust the curry paste amount or add extra chili flakes for more heat.
Broth Base: For a lighter version, use light coconut milk or more broth.
Low-Sodium: Use low-sodium chicken broth and adjust fish sauce to taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you can add a splash of broth or water when reheating. To reheat, warm gently on the stovetop over medium heat or microwave in 1-minute increments until hot, stirring occasionally.

FAQs

What is Panang curry?

Panang curry is a type of Thai red curry that is slightly sweeter and richer, often made with peanuts and coconut milk.

Can I use regular noodles instead of low carb?

Yes, rice noodles or egg noodles can be used, but they will increase the carbohydrate content.

What are shirataki noodles?

Shirataki noodles are low-carb, low-calorie noodles made from the konjac yam. They’re often used in keto and low-carb recipes as a pasta substitute.

Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free since it uses coconut milk instead of cream or milk.

Is this soup freezer-friendly?

It’s best eaten fresh or refrigerated. Shirataki and zucchini noodles may not freeze well, as their texture can degrade.

How do I make this soup spicier?

Add more curry paste, sliced red chilies, or a dash of chili oil for extra heat.

Can I make this soup vegetarian?

Yes, simply omit the chicken and fish sauce. Use tofu or extra vegetables and a plant-based fish sauce substitute.

What can I use instead of Panang curry paste?

You can substitute with red curry paste, but the flavor will be slightly different and less rich.

Is this recipe keto-friendly?

Yes, it’s low in carbs, high in fat, and moderate in protein—ideal for ketogenic diets.

Can I use dried herbs if I don’t have fresh basil or cilantro?

Fresh herbs are preferred for flavor and aroma, but dried herbs can be used in a pinch. Use sparingly and add during cooking to enhance flavor.

Conclusion

This Low Carb Chicken Panang Curry Noodle Soup delivers all the warm, bold, and creamy flavors of Thai curry in a healthy and satisfying way. Whether you’re watching your carbs, following a keto diet, or just want something cozy and nourishing, this recipe is a delicious go-to. With customizable ingredients and quick prep time, it’s a weeknight winner that doesn’t skimp on flavor.