Low Carb Tom Yum Chicken Noodles
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:
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.
Low Carb Tom Yum Chicken Noodles Recipe
Enjoy your favourite tom yum noodles without the guilt by substituting the usual glass noodles with zero-calorie Japanese shirataki ‘miracle’ noodles (konjac noodles).
Ingredients:
- 75g boneless chicken thigh (or breast) cut to bite-sized chunks
- 1 packet (net weight 200g) shirataki noodles (aka Japanese yam/konjac noodles)
- 500ml water
- 5 cherry tomatoes
- 50g straw mushrooms (either canned or fresh)
- 1/2 tbsp fish sauce to taste
- a small squeeze of Thai lime juice to taste
- 10g sugar omit if eating low-carb; to taste
- chopped coriander garnish; optional
(A) Marinade
- 1/2 tsp fish sauce
- 1/2 tsp light soy sauce
- white pepper powder
(B) Tom Yum Soup Base
- 30g instant tom yum paste see cooking note below
- 3 shallots thinly sliced
- 1 lemon grass use only outer white portion; cut to short sections
- 3 kaffir lime leaves
- 2 dried chilli deseeded; optional
Directions:
- Marinade chicken in (A) for 15 minutes in the fridge.
- Prepare shirataki noodles by draining the noodles from the pouch of water. Add drained noodles and some water in a pot. Boil for 2-3 minutes. Run the noodles in tap water to cool down and set aside.
- Make the dish. Add soup base ingredients (A), cherry tomatoes, straw mushrooms and water in a small pot. Bring to a boil and then add the chicken (including leftover marinade sauce). Cover with lid and simmer for 2-3 minutes until chicken is cooked. Season the soup to taste with fish sauce, lime juice and sugar (if using). Add the earlier prepared shirataki noodles to the pot. Garnish with coriander before serving.
Cooking Note(s)
- I’m using the Lobo brand of instant tom yum paste. You can use any favourite brand of instant tom yum and season to taste accordingly.
- Even though I am using a premade paste, I still added the aromatics at (A) for better taste and presentation. You can skip them if you wish to.