Low Carb Tom Yum Chicken Noodles

Get Recipe

I’m posting this soon after my low carb tom yum shrimp noodles, as I want to use up the leftover lemongrass, mushrooms & kaffir lime leaves. This time round, I use boneless chicken thigh instead of shrimp.

Similar Recipe:

• Low Carb Tom Yum Shrimp Shirataki Noodles

See Also:

• Fried Tom Yum Seafood Noodles Recipe
• Claypot Thai Glass Noodles (Shrimp)
• Easy & Delicious Low Carb Recipes

STEP-BY-STEP PHOTOS

Note: I’m reusing some of the photos from my low carb shrimp tom yum noodles recipe. 

First, marinate bite-sized chicken chunks (I’m using boneless chicken thigh) in a bit of fish sauce, soy sauce & white pepper for 15 minutes.

This is my packet of shirataki noodles aka konjac (Japanese yam) noodles. These noodles are nicknamed “miracle noodles” as they contain zero calories. I got mine from Sheng Siong for S$1.95 per pouch. The water in the pouch should be discarded as it has a “fishy” smell after being soaked in the konjac.

To completely get rid of any fishy smell, boil the shirataki noodles in a pot of clean water for 2-3 minutes before using. Set aside the drained noodles after rinsing them in cold tap water. As an alternative to boiling, you can soak the noodles in hot water for 5 minutes instead. I prefer to boil them.

This is my packet of instant tom yum spice. I’m using this recently as it is a single use portion. You can use any favourite brand of tom yum spice and season to taste.

In a small pot, add aromatics, mushrooms, cherry tomatoes and instant tom yum paste.

Add water and bring to a boil, ensuring that the tom yum paste is completely dissolved.

Add chicken and simmer covered with lid for 2-3 minutes, until chicken is cooked as shown above.

Simmer to taste with fish sauce & lime juice.

Return the prepared noodles back to the pot.

Garnish with coriander before serving.