Ingredients
• 1 tbsp coconut oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups low-sodium chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp lime juice
• 1–2 tbsp sriracha (adjust to heat preference)
• 1 tbsp fish sauce (or tamari for soy-free)
• 1 tsp brown sugar or coconut sugar (optional—balances heat)
• 2 cups cooked shredded chicken
• 1½ cups uncooked rice vermicelli (or 3 cups cooked)
• 2 cups baby spinach or chopped bok choy
• Salt to taste
Toppings:
• Fresh cilantro, chopped
• Thinly sliced red chili or jalapeño
• Lime wedges
• Roasted peanuts or cashews, crushed
• Extra sriracha drizzle
Instructions
- In a large pot, heat coconut oil over medium. Sauté onion 4–5 mins until soft. Add garlic and ginger; cook 1 min until fragrant.
- Stir in broth, coconut milk, lime juice, sriracha, fish sauce, and sugar (if using). Bring to a gentle simmer (do not boil vigorously).
- Add uncooked noodles; simmer 5–7 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken and spinach/bok choy; simmer 2–3 mins until greens wilt and soup is heated through. Season with salt.
- Ladle into bowls. Top with cilantro, chili, peanuts, and a lime wedge. Drizzle with extra sriracha if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4
Calories: 380, Net Carbs: 24g, Fats: 24g, Protein: 20g
✅ Lower-carb option: Swap noodles for spiralized zucchini or shirataki noodles — net carbs drop to ~9g/serving.
✅ Dairy-free, gluten-free (use GF tamari), and easily made paleo.