Low Carb Thai Red Curry Chicken Soup

There is something about the depth of spice in Thai red curry that is incredibly addicting. If you are eating low carb and don’t want red curry over rice, this is a nice alternative. If you aren’t low carb, throw some rice in or some rice noodles and you’ve got yourself a soup! For some reason Thai food seems to be intimidating but this recipe is fairly simple. You can definitely get all of the ingredients at any big grocery store. I really like Maesri red curry paste which can be ordered from amazon.  But they have Thai red curry paste at most stores. You may want to start with just two tablespoons of red curry paste depending on how spicy you like your soup. Three tablespoons may cause you to break a sweat. I found red boat fish sauce at my local grocery store as well but you may have to order this online to get a low carb fish sauce.

The protein and vegetables in this recipe are very flexible. I like chicken or shrimp. You can use tofu or beef or even pork. There are some Thai red curries that are made with just all different kinds of mushrooms. I like bell peppers, zucchini, mushrooms, onions. But get creative and use whatever you have. You might have to watch the macros depending on what vegetables you use, especially if you are strictly Keto. This soup does have 4.2g net carbs. But they are well worth it and mostly due to the large amount of vegetables.

This recipe freezes really well. My favorite way to freeze soups is with souper cubes.  Storing them in plastic bags and stacking them in the freezer saves so much room. And you don’t have all your Tupperware tied up in the freezer. It is also great for portion control. Each well has measurements for half cup and one cup. They also make a two cup souper cube for larger portions. I find this soup to be pretty spicy and very filling, especially with the miracle noodles, so one cup is always plenty of food for lunch. I immediately portion all of my soup out so they are ready to go for lunches and I freeze whatever we won’t eat in the week in the souper cubes.

Low Carb Thai Red Curry Chicken Soup

1 tbsp olive oil
2 lb chicken breast, cut into one inch bite sized pieces
1 onion, chopped
1 bell peppers, chopped
1/2 cup chopped mushrooms
4 garlic cloves, minced
3 tbsp red curry paste (I like Maesri, if you don’t want it that spicy, just use 2 tbsp.)
1 tsp coriander
4 cups chicken broth
1 can full fat coconut milk
8 oz package shirataki/miracle noodles
1 tsp fish sauce
Juice of 1 lime

Heat olive oil in a Dutch oven on medium heat until shimmering. Sprinkle chicken generously with salt and pepper. Sauté chicken until browned, about 3 minutes. Remove from the pot and set aside.

Stir in the bell pepper and onion. Cook for 3 minutes. Add in the garlic and mushrooms and sauté for 1 more minute.

Mix in the red curry paste and coriander, cook for 1 more minute.

Add in chicken broth and coconut milk and bring this to a boil. Reduce heat slightly and cook for 10 minutes.

Stir in noodles and fish sauce and cook for 5 more minutes.

Remove from heat and squeeze lime juice into the soup.

Each cup of soup is 195 cal and has: 5.4 g carb, 1.2 g fiber, 2.3 g sugar, 12.4 g fat, 15.5 g protein

Taco Chili

There is literally nothing more November than a pot of simmering chili and the sounds of crowds, whistles, and that NFL song that always plays resonating through the house. (If I was good at making this website I could cue that intro song to play right now and it would be super cool, but I’m not.) I’m also not that great at consistently writing in this blog, but I’m trying! Baby is sleeping, husband is yelling at the Chiefs (and the universal remote that keeps getting the best of him) and I just made this delicious and incredibly easy taco chili. And for any DadPod fans out there… this is the perfect recipe for a novice cook or a great meal to throw together when you have your turd friends over to watch football.

I am really obsessed with spice mixes right now, especially the ones that I can just throw on a pound of ground beef and voila we have a meal. If you live in KC… go get this locally made Silva’s taco spice. Yes, Hy-vee will deliver all your groceries including all the ingredients you need to make this chili. If you’re busy or you have a tiny human and you’re not getting your groceries delivered by Hy-vee, you’ve made a grave mistake. My other favorite taco spice blend can be found in Brookside at Savory Spice Shop. This store is just fantastic. It’s a great place to go for holiday gifts and to find tons of spices, blends, mixes and plenty of things you just don’t really need. You can also go to Costco and get Spice Island’s Taco seasoning in bulk. This is very economical if you want to make tons of chili this winter and want an easy way to take 1 pound of ground beef from the freezer to a meal in a maximum of 20 minutes. Continue reading “Taco Chili”

Italian Sausage and Gnocchi Soup

I think once you make this soup, you will understand why it is in my constant recipe rotation. It is so simple to make and the ingredients are really easy to keep on hand. I pretty much always have two jars of roasted red peppers and two containers of mini gnocchi in my pantry, just so I can always make this soup when the mood strikes. This is a little heavier on the calories if you are watching what you eat, its about 300 calories for each 1 cup portion and I usually portion it out in 1.5 cup containers. But it is worth every minute that you spent on the treadmill. It is spicy, creamy, and comforting. And it keeps extremely well in the fridge. I honestly could not attest to its stability in the freezer because this soup gets eaten up within a few days, between my husband and I.




I have been so inspired by an Italian restaurant in Raleigh called Gravy. If you live in the area, you must go. Perfect Italian food, everything I ate there was insanely good. I was inspired by the gnocchi and kale combination I had there. I wanted to make soup and I wanted it to be kind of healthy so I went with hot Italian chicken sausage from Whole foods. It is really, really good! I have also made this with regular hot Italian sausage and of course it is excellent. If you can find mini gnocchi, they are kind of perfect for soup, and super cute. If you are being very healthy, you could also substitute the gnocchi for great northern beans. Homemade chicken stock really punches the flavors in this soup a punch, but I have used store-bought stock many times. The milk you use in this soup is really up to you, you can use all half and half or all 2%. I like it to be a little creamier, so I use the combo. Low fat half and half or heavy cream are also alternatives if that is all that is in the fridge.


Italian Sausage and Gnocchi Soup

4 pieces bacon, diced
1 lb hot Italian chicken sausage
1 medium onion, diced
2 cloves garlic, minced
1/2 (12 oz) jar roasted red peppers, drained and diced
4 cups chicken stock http://bubblykitchen.com/chicken-stock/
1 large bunch kale, roughly chopped, hard stems removed
1 lb mini potato gnocchi (regular size works too)
1/3 cup half and half
1/3 cup 2% milk

In a dutch oven or stock pot, cook bacon over medium heat. Cook until the fat is rendered and bacon is slightly brown, ~7 minutes. Add the hot italian turkey sausage and the onion. Saute until cooked through, ~10 minutes. Drain as much of the fat as you can (or leave it if you don’t care). Add the garlic cloves and saute for 1 minute.

Stir in the diced roasted red peppers and the chicken stock. Bring this to a simmer, reduce heat to maintain. Add the kale and the gnocchi, stir once with wooden spoon to combine. Cook for 5 minutes, until the gnocchi are tender. Mix in the half and half.

This is a Bubbly Kitchen Original Recipe

Lentil Soup with Sausage and Kale

So to begin the parade of winter soups that are keeping me warm… Lentil soup. The real reason I made this soup was to use up this huge container of Power Greens that I purchased from Costco. Forgot to check the expiration date, oops, and they were nearing their time. So I cooked them into this soup and they were fabulous! (I also cooked them with bacon, garlic, and chili pepper, recipe coming soon.) So thank you Power Greens and Costco for helping me create new recipes.



Eating healthy is so challenging when you work a completely random schedule and you aren’t diligent with expiration dates. But it is doable. The first step is planning out meals. Soups make it so easy to have a healthy lunch. You can make this huge pot of soup, freeze a couple portions, and eat it for lunch two more days. When I was portioning my soup, I actually left out the greens from what I was planning to freeze.

Continue reading “Lentil Soup with Sausage and Kale”

Chicken Stock

Well I have no excuses for the lack of posts lately. The winter in NC just dragged on, I have worked way too many shifts in the ED, and I have not felt motivated in the kitchen. But I finally got a vacation!! My husband and I went to Asheville and it was glorious. Such a foodie town that provided so much inspiration. Not to mention, endless wonderful beers   and ciders. And insanely good chocolate that goes from bean to bar in the coolest little shop. But one of the most amazing things about Asheville is the locally sourced and natural foods. They have everything from the most amazing bakeries to whole animal butcher shops. It seems like the people of this city have really demanded a relationship with their food and they are reaping all of the rewards.
We were very inspired by our trip and have actually started brewing cider at home. My first 3 gallon cider project is bubbling up with fermentation as I write this post. (I will keep you all posted on the results.) This reminded me that I have been doing a different kind of home brewing for a long time now – homemade chicken stock. And you have to try it! It will change your life. Homemade chicken stock makes a huge difference in your recipes.


You can really use any chicken parts. Below you will find the recipe with all purchased ingredients. But I recommend you start saving and freezing all your leftover chicken bones and carcasses. These contain valuable marrow and flavor that will make your stock so, so good. The stock is easily stored in the freezer. I like to freeze mine in quart ziplock bags, 2 cup portions. If you let them freeze flat they do not take up much room at all. They can be thawed in the fridge or microwave. You can cook this stock in a slow cooker for 6 hours on high or 10 hours on low.



4 lbs chicken wings (or one whole 4 lb chicken, or 2 chicken carcasses)
2 large yellow onions, cut into quarters (or sweet onions, or one red onion and one yellow onion, plus or minus green onions)
4 garlic cloves, peeled
2 large carrots, chopped (or a handful of baby carrots)
2 celery ribs, chopped into fourths
1 tbsp kosher salt
1/2 tsp dried thyme
1/8 tsp red pepper flakes
1 bay leaf
4 quarts water

Place all ingredients in a large stock pot. Bring to a boil. Cook for 3 hours. Taste for seasoning, add salt as needed. Strain with fine mesh sieve.

Yes, that is it.

This is a Bubbly Kitchen original recipe.