Low Carb Spicy Malaysian Lemon Chicken Soup

Fancied a bit of Chinese Chicken action for dinner tonight and for lunch for the week. This was the result. It’s gooood.

Serves 4

40 mins

13g carbs
3.2g sugar

I’m not going to lie to you guys because I wouldn’t be able to live with myself if I did. This is an unashamed rip off of a Delia recipe that I saw in my mum’s cookbook this morning while eating breakfast. You can find the original here.

However, I’ve changed it up a bit by heating it up with some habanero, keeping the flames burning with some nice hot and sour Thai Green curry paste and adding some chicken stock to properly soup it out.

The result is a moreish, fiery, sweet and sour taste explosion that’s packed full of vegetables and basically devoid of carbs. Unreal!

Serves 4

40 Mins Prep & Cooking Time


4 chicken breasts, halved

2 tablespoons of sesame oil

2 x 600g bags of chinese stiry fry veg

10 x mushrooms thinly sliced

3 x spring onions, grated or thinly chopped

1 small packet of fresh coriander leaves

2 tablespoons of Thai Green curry paste

2 tablespoons of soy sauce

2 tablespoons of Shaoxing Rice Wine

2 teaspoons of sweetener 

1 tablespoon of Chinese 5 Spice

juice of 2 large lemons

200 ml boiling water with an oxo chicken stock

2 red onions, peeled and quartered

1 chilli pepper (all depends how hot you like it, I went for a habanero but a japalepeno might be good. If you’re not a fan of spice don’t put any chilli in at all as the curry paste has a nice kick)

2 cloves garlic, peeled


Calculated using MyFitnessPal

Low Carb Spicy Malaysian Lemon Chicken Soup Bowl


  1. Slice the chicken breast in half and then add to a frying-pan with 1 tablespoon of the oil already heated. Brown on both sides.
  2. In the meantime blend the red onion, 1 chilli pepper of your choice (I used Habanero), garlic and curry paste together until its a nice mush. Then remove the chicken to a plate.
  3. Add the tablespoon of oil to the pan, followed by the onion mixture, the stiry fry vegetables, the mushrooms and the spring onions and then stir it around for about a minute to get it bubbling nicely.
  4. The next step is to add the soy sauce, rice wine, lemon juice to the pan along with the sweetener.
  5. Give it another good stir, add the chicken stock and then slide the chicken back in.
  6. Turn the heat to low and simmer with a lid on for about 10 minutes, turning the chicken once and then leave the lid off for a further 5 minutes while it continues to simmer.
  7. Scoop the vegetables and broth into a bowl, slice the chicken and lay it on top. Garnish with fresh coriander and tuck in!

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