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Keto Vietnamese Chicken Noodle Soup 🍲

Published: · Updated: by · 2 Comments

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Get ready to enjoy a delicious low-carb meal with our Keto Vietnamese Chicken Noodle Soup! This tasty dish brings together the rich flavors of Vietnam and the healthy benefits of a keto diet. Full of flavorful spices and juicy chicken, it's a great choice for a quick and satisfying dinner on a busy weeknight.

Keto Vietnamese Chicken Noodle Soup in bowl with a plate of toppings to the side

This Keto Vietnamese Chicken Noodle Soup recipe is sponsored by our friends at Pacific Foods. Thank you for supporting the brands that make Cast Iron Keto recipes possible. 

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Preparation and cooking overview

Making this keto Vietnamese chicken noodle soup is easy and takes just 40 minutes. Start by frying shallots and garlic, and then put them aside. Next, put all the spices, white pepper, lemongrass, and ginger in the pot. Add the Pacific Foods Organic Chicken Bone Broth and water, and let it simmer. Add the chicken and cook it for 25 minutes. After that, shred the chicken and place it over shirataki noodles in bowls. Add your favorite toppings, and your tasty soup is ready to enjoy!

Chef's note

Get ready to make your Vietnamese chicken noodle soup even more delicious! Experiment with flavors by adding a little fish sauce or lime juice for a tangy taste. If you want to try different meats, use juicy shrimp or soft beef slices. And for some extra crunch and spice, add toasted sesame seeds or a small amount of sriracha sauce. Enjoy making the soup truly your own!

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍲 Ingredients for this keto Vietnamese chicken noodle soup recipe

  • 1 tablespoon avocado oil
  • 1 teaspoon coriander seeds
  • 2 star anise
  • 2 cardamom pods
  • 1 teaspoon white pepper
  • 1 piece lemongrass, crushed
  • 1" piece of ginger, thinly sliced
  • 4 cups Pacific Foods Organic Chicken Bone Broth
  • 2 cups water
  • 1 ½ pound chicken breasts
  • 2 packages of shirataki noodles, optional
  • Salt to taste

Fried shallots and garlic

  • 3 tablespoons avocado oil
  • 1 small shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • Pinch of salt

Toppings

  • 2 tablespoons cilantro
  • 2 tablespoons mint
  • 2 green onions, thinly sliced
  • 1 cup mung bean sprouts
  • 2 serranos, thinly sliced
  • 1 lime, cut into wedges

Ingredient substitutions

If you're missing some ingredients or have preferences, here's what you can do:

  • Lemongrass: Use grated lemon zest in your soup. It gives a similar bright taste.
  • White pepper: Black pepper is an option, but it's stronger, so use a little less.
  • Star anise: Use half as many anise seeds, and it will taste quite similar.
  • Chicken breasts: Other chicken cuts like thighs or drumsticks work. Just change the cooking time.
  • Serranos: Jalapeños are milder but a good replacement. Use the amount that suits your taste for spice.
  • Mung bean sprouts: Try soybean sprouts; they're crunchy and add a nutty flavor too.

Additional ingredients

Want to make this easy Vietnamese soup even tastier? Here are some optional add-ins that still keep it keto-friendly:

  • Fish sauce: This sauce adds a rich taste. Just find a brand that's low in sugar and carbs.
  • Coconut aminos: Need a soy-free option? Try coconut aminos. They're a little sweet but don't add extra carbs.
  • Mushrooms: Shiitake or cremini mushrooms give an earthy flavor and nice texture.
  • Bok choy: This green vegetable adds a mild taste and lots of nutrients without many carbs.
  • Red chili flakes: For a spicy kick, sprinkle some of these into the soup. They blend well with the other flavors.
  • Fried shallots and garlic being scooped out of a cast iron Dutch oven with a slotted spoon
  • Keto Vietnamese Chicken Noodle Soup in bowl with a plate of toppings to the side

Cooking tools required

To make this chicken soup, you'll need the following tools:

  • 5-quart Dutch oven
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Ladle
  • Bowl

Tools substitute options

  • Dutch oven: Use a large soup pot or a stockpot as a replacement for a Dutch oven. Just make sure it has a capacity of at least 5 quarts to accommodate the ingredients.
  • Slotted spoon: Use a regular spoon and a colander or sieve to remove the fried shallots, garlic, or any other solids from the soup.

How to make Keto Vietnamese Chicken Noodle Soup: step-by-step guide

Cooking methods

  • Pan-frying
  • Simmering

Preparation steps

  1. Gather all the ingredients.
  2. Thinly slice the shallot, garlic cloves, ginger, green onions, and serranos.
  3. Crush the lemon grass and cut the lime into wedges.
  4. Prepare the mung bean sprouts.
  5. Chop the cilantro and mint for topping.

Cooking instructions

  1. Heat 3 tablespoons of avocado oil in a 5-quart Dutch oven over medium-low heat. Once hot, fry the shallot and garlic until crispy, about 3 minutes. Watch carefully so they don't burn. Use a slotted spoon to remove them to a plate, keeping the oil in the Dutch oven.
  2. Add the remaining tablespoon of avocado oil to the reserved oil in the Dutch oven. Turn the heat to medium. Once hot, add the coriander, star anise, and cardamom to the pot. Cook for 1 minute.
  3. Add the white pepper, lemongrass, and ginger. Cook for another minute.
  4. Pour in the Pacific Foods Organic Chicken Bone Broth and water, and bring it to a simmer.
  5. Once simmering, add the chicken to the pot, cover, and cook for 25 minutes.
  6. After 25 minutes, remove the chicken and shred it. Taste the soup for salt and add more if needed.
  7. Place the prepared shirataki noodles in bowls (optional) and top with the chicken.
  8. Use a slotted spoon to strain out the soup solids, then ladle the broth over the chicken and noodles.
  9. Top with the chopped cilantro, mint, and other desired toppings, and serve. Enjoy your delicious keto-friendly Vietnamese chicken noodle soup!

Chef's pro tip

When making this soup, don't hurry the simmering process. It might be tempting to cook it faster, but the slow cooking is what makes the flavors mix so well. The herbs and spices need time to blend into the broth, giving the soup its special taste. So, be patient and let it simmer gently. Your tastebuds will thank you for the extra time!

What to serve with the keto Vietnamese chicken noodle soup?

Enjoy this chicken noodle soup as a stand-alone dish, or pair it with other side dishes for a complete meal. Here are some examples:

  • Keto-friendly spring rolls: Prepare keto-friendly spring rolls filled with fresh vegetables, herbs, and your choice of protein. 
  • Brussels sprouts salad: Serve this refreshing Brussels Sprouts Salad alongside the soup to balance the soup's richness with a burst of freshness.
  • Charred broccoli: Pair the soup with Charred Broccoli for a more nutritious and well-rounded meal.
  • Keto-friendly kimchi: Serve it with a side of keto-friendly kimchi for an extra layer of complexity to your meal.

How to make it healthier

You can make this low carb chicken noodle soup even healthier by following these tips:

  • Use organic chicken: Choose high-quality organic chicken breasts.
  • Try vegetable noodles: Replace shirataki noodles with spiralized zucchini to lower carbs, and add more veggies.
  • Add fresh herbs: More cilantro, mint, and green onions boost flavor and nutrition.
  • Include more vegetables: Add bell peppers, mushrooms, or baby bok choy for extra fiber and nutrients.

Time-saving tips

  • Cook the chicken breasts in an Instant Pot: If you have an Instant Pot or pressure cooker, use it to cook the chicken breasts super quickly.

What can I prepare ahead of time?

  • Pre-slice and chop vegetables: Cut the shallot, garlic cloves, green onions, and serranos early. You can also chop cilantro and mint for the toppings. Keep them in separate containers in the fridge until you need them.
  • Crush lemongrass and slice ginger: Do this ahead of time and store them in a sealed container or small zip-top bag in the fridge.
  • Get toppings and garnishes ready: Clean and prepare the mung bean sprouts, slice lime into wedges, and have cilantro and mint ready for garnishing. 

Storage and reheating instructions

Storage tips

  • In the refrigerator: First, let the soup cool completely. Next, put it in an airtight container or separate it into individual servings. You can keep it in the fridge for up to 3-4 days.
  • In the freezer: If you want to freeze the soup, it's a good idea to leave out the noodles, as they might get mushy when you thaw them. Put the soup in airtight containers or freezer bags, and store it for up to 3 months.

Reheating best practices

  • In the microwave: For a single serving, use a microwave-safe bowl and cover it with a lid or plate that's also safe for the microwave. Cook on high for 2-3 minutes or until it's hot all the way through.
  • On the stove: Transfer the soup into a saucepan. Warm it over medium heat until it starts to simmer gently, stirring now and then.

A note of caution: It's not a good idea to reheat the soup more than once, as it can change the way it tastes.

Keto Vietnamese Chicken Noodle Soup in bowl with a plate of toppings to the side

Recipe wrap-up and conclusion

You've now got everything you need to create a delicious bowl of Keto Vietnamese Chicken Noodle Soup! With the ingredients, substitutions, and tips in hand, you're all set to enjoy this comforting and flavorful meal.

Remember, this soup can be customized to your taste preferences, and you can make it as simple or complex as you like. So go ahead and gather your ingredients, follow the steps, and enjoy the warm and satisfying taste of homemade soup. Happy cooking!

Frequently asked questions

Heat the chicken noodle soup until thoroughly warmed, typically for about 5-7 minutes on medium heat. Stir occasionally to ensure even heating.

The number of carbs in a homemade chicken noodle soup bowl can vary based on the specific ingredients and quantities used. However, a typical homemade chicken noodle soup can have around 10-15 grams of carbs, depending on the type and amount of noodles or other carbohydrate sources.

Yes, absolutely! If you prefer a grain-free option, you can omit the shirataki noodles altogether and enjoy the flavorful broth with the shredded chicken and toppings. The soup will still be delicious and satisfying.

Absolutely! This soup is great for meal prep. Once cooked, allow the soup to cool and store it in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat it on the stovetop or in the microwave.

You can easily adjust the spiciness of the soup to your preference. Reduce or omit the serranos or other spicy ingredients if you prefer a milder flavor. If you enjoy more heat, add additional serranos or a dash of hot sauce. 

Pho can be made low carb by using low-carb broths, such as homemade or store-bought options without added sugar or starch. Substitute rice noodles with low-carb alternatives like shirataki or zucchini noodles. Choose low-carb toppings like bean sprouts and fresh herbs while being mindful of sauces with added sugar. 

📖 Recipe

Keto Vietnamese Chicken Noodle Soup in bowl with a plate of toppings to the side

Keto Vietnamese Chicken Noodle Soup

This Keto Vietnamese Chicken Noodle Soup is a simple low-carb version of classic Pho. Perfect for weeknights, you can prepare this tasty and filling meal in under 45 minutes!
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Course: Main Course, Soup
Cuisine: vietnamese
Keyword: chicken pho, keto pho recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 382kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 teaspoon coriander seeds
  • 2 star anise
  • 2 cardamom pods
  • 1 teaspoon white pepper
  • 1 piece lemongrass crushed
  • 1 ” piece of ginger thinly sliced
  • 4 cups Pacific Foods Organic Chicken Bone Broth
  • 2 cups water
  • 1 ½ lb chicken breasts
  • 2 packages shirataki noodles optional
  • Salt to taste

Fried shallots and garlic:

  • 3 tablespoons avocado oil
  • 1 small shallot thinly sliced
  • 3 garlic cloves thinly sliced
  • Pinch of salt

Toppings:

  • 2 tablespoons cilantro
  • 2 tablespoons mint
  • 2 green onions thinly sliced
  • 1 cup mung bean sprouts
  • 2 serranos thinly sliced
  • 1 lime cut into wedges
US Customary - Metric

Instructions

  • Heat 3 tablespoons of avocado oil in a 5-quart Dutch oven over medium-low heat. Once hot, fry the shallot and garlic until crispy, about 3 minutes. Watch carefully so they don't burn. Use a slotted spoon to remove them to a plate, keeping the oil in the Dutch oven.
  • Add the remaining tablespoon of avocado oil to the reserved oil in the Dutch oven. Turn the heat to medium. Once hot, add the coriander, star anise, and cardamom to the pot. Cook for 1 minute.
  • Add the white pepper, lemongrass, and ginger. Cook for another minute.
  • Pour in the Pacific Foods Organic Chicken Bone Broth and water, and bring it to a simmer.
  • Once simmering, add the chicken to the pot, cover, and cook for 25 minutes.
  • After 25 minutes, remove the chicken and shred it. Taste the soup for salt and add more if needed.
  • Place the prepared shirataki noodles in bowls and top with the chicken.
  • Use a slotted spoon to strain out the soup solids, then ladle the broth over the chicken and noodles.
  • Top with the chopped cilantro, mint, and other desired toppings, and serve. Enjoy your delicious keto-friendly Vietnamese chicken noodle soup!

Nutrition

Nutrition Facts
Keto Vietnamese Chicken Noodle Soup
Amount Per Serving
Calories 382 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 298mg13%
Potassium 764mg22%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 46g92%
Vitamin A 259IU5%
Vitamin C 15mg18%
Calcium 42mg4%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.

Looking for more Keto Vietnamese Recipes? Check out our Keto Bánh Mì Bowls!

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Reader Interactions

Comments

  1. Andrea Lewis says

    Hey Alex and Lauren

    Love your easy and delicious keto recipes - they are just wonderful! A quick question though with this Vietnamese Chicken Noodle Soup recipe - how much cardamom please?

    Thank you and have a great day!
    Andrea

    Reply

    • Cast Iron Keto says

      Hi Andrea! Thanks so much for pointing out that error. 2 cardamom pods will do the trick.

      Reply

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