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.

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.Β
Jump to:
- Preparation and cooking overview
- Chef's note
- π² Ingredients for this keto Vietnamese chicken noodle soup recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Vietnamese Chicken Noodle Soup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with the keto Vietnamese chicken noodle soup?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- π Recipe
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!
π² Ingredients for this keto Vietnamese chicken noodle soup recipe
Fried shallots and garlic
Toppings
Ingredient substitutions
If you're missing some ingredients or have preferences, here's what you can do:
Additional ingredients
Want to make this easy Vietnamese soup even tastier? Here are some optional add-ins that still keep it keto-friendly:
Cooking tools required
To make this chicken soup, you'll need the following tools:
Tools substitute options
How to make Keto Vietnamese Chicken Noodle Soup: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients.
- Thinly slice the shallot, garlic cloves, ginger, green onions, and serranos.
- Crush the lemon grass and cut the lime into wedges.
- Prepare the mung bean sprouts.
- Chop the cilantro and mint for topping.
Cooking 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 (optional) 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!
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:
How to make it healthier
You can make this low carb chicken noodle soup even healthier by following these tips:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
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.

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
π Recipe

Keto Vietnamese Chicken Noodle Soup
Ingredients
- 1 tablespoon avocado oil
- 1 teaspoon coriander seeds
- 2 star anise
- 2 cardamom pods
- 1 teaspoon white pepper
- 1 piece lemongrass crushed
- 1 β piece of ginger thinly sliced
- 4 cups Pacific Foods Organic Chicken Bone Broth
- 2 cups water
- 1 Β½ 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
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
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Looking for more Keto Vietnamese Recipes? Check out our Keto BÑnh Mì Bowls!
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
Cast Iron Keto says
Hi Andrea! Thanks so much for pointing out that error. 2 cardamom pods will do the trick.