18 Delicious Low Carb Asian Recipes for Healthy Living

Just when you thought low-carb eating couldn’t get any more exciting, we’re bringing a world of flavor straight to your kitchen with 18 Delicious Low Carb Asian Recipes for Healthy Living. Whether you’re craving the comfort of a hearty stir-fry or the fresh zing of a light salad, these dishes prove that healthy eating doesn’t mean sacrificing taste. Dive in and discover your next favorite meal!

Spicy Thai Basil Chicken

Whip up this Spicy Thai Basil Chicken for a quick, flavor-packed meal that’s sure to impress. It’s a perfect balance of heat and herbaceousness, ready in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, sliced thin (freeze for 15 minutes first for easier slicing)
• 3 tbsp vegetable oil (I like using avocado oil for its high smoke point)
• 4 garlic cloves, minced (fresh is best, but 1 tbsp pre-minced works in a pinch)
• 2-3 Thai chilies, finely chopped (adjust based on your heat preference)
• 1 cup fresh Thai basil leaves (regular basil can sub, but the flavor won’t be as authentic)
• 1 tbsp oyster sauce (the secret umami booster)
• 1 tbsp soy sauce (I opt for low-sodium to control saltiness)
• 1 tsp sugar (a pinch balances the heat)
• 1/2 cup chicken broth (homemade or low-sodium store-bought)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken, spreading it in a single layer. Cook undisturbed for 2 minutes to get a nice sear.
3. Flip chicken pieces. Cook for another 2 minutes until mostly cooked through. Remove to a plate.
4. In the same skillet, add garlic and chilies. Stir for 30 seconds until fragrant but not browned.
5. Return chicken to the skillet. Add oyster sauce, soy sauce, and sugar. Toss to coat evenly.
6. Pour in chicken broth. Simmer for 3 minutes, stirring occasionally, until sauce slightly thickens.
7. Turn off heat. Stir in basil leaves until just wilted, about 30 seconds.

Dive into this dish with its tender chicken pieces coated in a glossy, spicy sauce. The basil adds a fresh, peppery note that makes it irresistible. Serve over jasmine rice or with a side of crisp cucumber slices to cool the heat.

Korean Beef Bibimbap with Cauliflower Rice

Make Korean Beef Bibimbap with Cauliflower Rice for a quick, healthy twist on the classic. Must-try for busy weeknights.

Ingredients

• 1 lb ground beef (80/20 for best flavor)
• 4 cups riced cauliflower (fresh or frozen, I always keep frozen for convenience)
• 2 tbsp sesame oil (toasted, it’s a game-changer)
• 3 tbsp soy sauce (low sodium works fine)
• 1 tbsp gochujang (adjust if you’re sensitive to heat)
• 1 tsp sugar (just a pinch to balance)
• 2 cloves garlic (minced, more if you love garlic)
• 1 cup shredded carrots (for crunch and color)
• 1 cup spinach (fresh, stems removed)
• 2 eggs (I prefer room temp for even cooking)
• 1 tbsp vegetable oil (for frying eggs)

Instructions

1. Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook until no pink remains, about 5 minutes.
2. Add minced garlic, soy sauce, gochujang, and sugar to the beef. Stir well and cook for another 2 minutes. Tip: The sugar helps caramelize the beef slightly.
3. Remove beef mixture from skillet and set aside. In the same skillet, add riced cauliflower. Cook for 5 minutes, stirring occasionally, until slightly tender.
4. Push cauliflower to one side of the skillet. Add spinach and carrots to the other side. Cook for 2 minutes until spinach wilts. Tip: Keeping veggies separate maintains their texture.
5. In a separate small skillet, heat vegetable oil over medium heat. Fry eggs sunny-side up, about 3 minutes for runny yolks. Tip: Cover the skillet to ensure whites are fully cooked.
6. Divide cauliflower rice among bowls. Top with beef mixture, spinach, carrots, and a fried egg. Serve immediately.

Just the right mix of spicy, savory, and fresh. The runny yolk adds a creamy texture that ties everything together. Try adding a sprinkle of sesame seeds for extra crunch.

Japanese Cucumber Salad with Sesame Dressing

Whip up a refreshing side in minutes with this Japanese Cucumber Salad. It’s crisp, light, and dressed in a nutty sesame sauce that’s irresistibly good.

Ingredients

• 2 medium cucumbers, thinly sliced (I like English cucumbers for their thin skin and minimal seeds)
• 1 tbsp toasted sesame seeds (toasting them yourself brings out a deeper flavor)
• 2 tbsp rice vinegar (the mild acidity balances the dish perfectly)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sugar (just a hint to round out the flavors)
• 1 tsp sesame oil (a little goes a long way for that aromatic punch)

Instructions

1. Slice cucumbers thinly, about 1/8 inch thick, for the perfect crunch.
2. In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
3. Place sliced cucumbers in a large bowl and pour the dressing over them.
4. Toss the cucumbers gently to ensure each slice is coated with the dressing.
5. Sprinkle toasted sesame seeds over the salad and toss once more.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Makes a great side for grilled meats or as a topping for rice bowls. The cucumbers stay crisp, and the sesame dressing adds a rich, umami depth. Try adding a sprinkle of chili flakes for a spicy kick.

Vietnamese Pho with Zucchini Noodles

Here’s a lighter take on the classic Vietnamese pho, swapping traditional noodles for zucchini for a fresh twist.

Ingredients

• 4 cups beef broth (homemade or store-bought, but go for low-sodium to control the salt)
• 1 star anise (it’s the secret to that authentic pho aroma)
• 1 cinnamon stick (just one—it’s potent)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tbsp ginger, grated (peel it first, unless you like the texture)
• 1 lb beef sirloin, thinly sliced (freeze for 15 minutes to make slicing easier)
• 2 medium zucchinis, spiralized (get the noodles thick for more bite)
• 1 cup bean sprouts (for that essential crunch)
• 1/4 cup cilantro, chopped (stems are fine, they pack flavor)
• 1 lime, cut into wedges (squeeze it right before eating)
• 2 green onions, sliced (the green parts add color)
• 1 tbsp fish sauce (don’t skip this—it’s the umami booster)

Instructions

1. In a large pot, bring beef broth to a boil over high heat.
2. Add star anise, cinnamon stick, garlic, and ginger. Reduce heat to low, simmer for 10 minutes to infuse flavors.
3. While broth simmers, arrange beef slices, zucchini noodles, bean sprouts, cilantro, lime wedges, and green onions in serving bowls.
4. Remove star anise and cinnamon stick from broth. Stir in fish sauce.
5. Pour hot broth over bowl ingredients. The heat will cook the beef to medium-rare.
6. Let sit for 1 minute before serving to slightly soften zucchini noodles.

Unbelievably fresh and light, this pho lets the zucchini noodles shine without overpowering the rich broth. Serve it with extra lime wedges for a zesty kick.

Chinese Egg Drop Soup

Makes you wonder how something so simple can be so comforting. Chinese Egg Drop Soup is a staple for a reason—quick, easy, and endlessly adaptable.

Ingredients

• 4 cups chicken stock (homemade gives the best flavor, but store-bought works in a pinch)
• 2 large eggs (I crack them into a bowl first to avoid shell surprises)
• 1 tbsp cornstarch (mixed with 2 tbsp water for that silky texture)
• 1/2 tsp sesame oil (a drizzle at the end makes all the difference)
• 1/4 tsp white pepper (for that subtle heat)
• 1 green onion, finely sliced (for a fresh crunch)

Instructions

1. Bring chicken stock to a boil in a medium pot over high heat.
2. While waiting, whisk eggs in a bowl until fully blended—no streaks.
3. Mix cornstarch with water in a separate small bowl to create a slurry.
4. Once stock boils, reduce heat to medium and slowly stir in cornstarch slurry to thicken.
5. Using a fork, drizzle beaten eggs into the soup in a slow, steady stream while stirring gently with your other hand for those signature ribbons.
6. Remove from heat immediately after adding eggs to prevent overcooking.
7. Stir in sesame oil and white pepper.
8. Garnish with green onions before serving.

Ultra-smooth with delicate egg strands floating in a savory broth. Try topping with crispy fried wonton strips for an extra crunch.

Thai Green Curry with Chicken and Eggplant

Bold flavors and vibrant colors define this Thai Green Curry with Chicken and Eggplant. It’s a quick, satisfying meal that brings a taste of Thailand to your table in under 30 minutes.

Ingredients

– 1 lb chicken breast, sliced thin (I find thigh meat juicier, but breast works great for a leaner option)
– 2 cups eggplant, cubed (Japanese eggplant is my favorite for its tender skin and sweet flesh)
– 1 can (13.5 oz) coconut milk (full-fat for that creamy, rich texture)
– 2 tbsp green curry paste (Mae Ploy brand packs the perfect heat and flavor)
– 1 tbsp fish sauce (essential for that authentic umami kick)
– 1 tsp sugar (just a pinch to balance the flavors)
– 1/2 cup basil leaves (Thai basil if you can find it, for its distinctive licorice note)
– 1 tbsp vegetable oil (I use avocado oil for its high smoke point)
– 1 cup jasmine rice, cooked (the floral aroma complements the curry beautifully)

Instructions

1. Heat oil in a large pan over medium-high heat until shimmering.
2. Add chicken, spreading pieces in a single layer. Cook for 3 minutes until lightly browned. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in green curry paste, coating the chicken. Cook for 1 minute to release the aromas.
4. Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add eggplant, fish sauce, and sugar. Simmer for 10 minutes, stirring occasionally, until eggplant is tender. Tip: Cover the pan to speed up cooking.
6. Toss in basil leaves, stirring just until wilted. Tip: Reserve a few leaves for garnish for a pop of color.
7. Serve hot over jasmine rice.

Silky coconut milk coats tender chicken and eggplant, with the curry’s heat balanced by the basil’s freshness. Try serving it in a hollowed-out pineapple for a festive touch.

Korean Kimchi Stew with Tofu

Get ready to spice up your dinner routine with this comforting Korean Kimchi Stew with Tofu. It’s a hearty, flavorful dish that comes together in no time.

Ingredients

• 1 tbsp sesame oil (toasted is my favorite for depth of flavor)
• 1 cup kimchi, chopped (the more fermented, the better)
• 1 tbsp gochujang (Korean red pepper paste, adjust based on your heat preference)
• 2 cups vegetable broth (homemade if you have it)
• 1 block firm tofu, cubed (14 oz, press it for 10 mins to remove excess water)
• 2 green onions, sliced (save some for garnish)
• 1 tsp sugar (balances the tanginess of the kimchi)

Instructions

1. Heat sesame oil in a pot over medium heat until shimmering.
2. Add chopped kimchi and gochujang. Stir-fry for 2 mins to release flavors.
3. Pour in vegetable broth and bring to a boil. Tip: Skim off any foam for a clearer stew.
4. Reduce heat to simmer. Add tofu cubes gently to avoid breaking them.
5. Sprinkle sugar over the stew. Simmer for 10 mins. Tip: Taste and adjust seasoning if needed.
6. Add sliced green onions last minute for freshness. Tip: They add a nice crunch.

Unbelievably rich and tangy, this stew pairs perfectly with steamed rice. The tofu absorbs all the spicy, umami flavors, making every bite satisfying. Try topping with a fried egg for extra richness.

Japanese Miso Soup with Seaweed and Tofu

This miso soup is a staple in my kitchen—simple, comforting, and packed with umami. Try it for a quick, nourishing meal.

Ingredients

• 4 cups water (I use filtered for the cleanest taste)
• 1/4 cup white miso paste (my favorite brand is Hikari for its smooth texture)
• 1 sheet dried seaweed, cut into small pieces (I always keep a pack in my pantry)
• 1/2 block silken tofu, cubed (room temp blends better)
• 2 green onions, thinly sliced (for a fresh crunch)

Instructions

1. Heat water in a pot over medium heat until it reaches a gentle simmer, about 5 minutes.
2. Reduce heat to low. Add miso paste to a ladle, then slowly dissolve it into the water by pressing against the side of the pot. Tip: Never boil miso to preserve its probiotics.
3. Add seaweed pieces to the pot. Let them soak and expand for 2 minutes.
4. Gently stir in tofu cubes. Heat through for another 2 minutes—just until warmed. Tip: Over-stirring breaks the tofu.
5. Remove from heat. Sprinkle green onions on top. Tip: Adding onions last keeps their color vibrant.

A silky broth with soft tofu and chewy seaweed makes every spoonful satisfying. Serve with a side of steamed rice for a fuller meal.

Vietnamese Spring Rolls with Peanut Sauce

Spring rolls are a refreshing, light option for any meal. These Vietnamese versions with peanut sauce pack a flavorful punch.

Ingredients

• 8 rice paper wrappers – I find the thicker ones easier to handle.
• 2 cups cooked shrimp, sliced in half lengthwise – Fresh is best, but thawed frozen works in a pinch.
• 1 cup rice vermicelli noodles, cooked and cooled – Don’t overcook; they should be just tender.
• 1 cup shredded carrots – Adds a nice crunch and sweetness.
• 1 cup thinly sliced cucumber – I like to leave the skin on for color.
• 1/4 cup fresh mint leaves – Tear them slightly to release more flavor.
• 1/4 cup fresh cilantro leaves – Stems are fine, they add texture.
• 1/2 cup creamy peanut butter – Smooth or chunky, your choice.
• 2 tbsp hoisin sauce – This is the secret to a rich sauce.
• 1 tbsp soy sauce – Low sodium is my preference here.
• 1 tsp garlic, minced – Freshly minced makes a difference.
• 1 tsp sriracha – Adjust based on your heat tolerance.
• 1/4 cup warm water – To thin the sauce to dipping consistency.

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper for 5 seconds until pliable but still slightly firm.
2. Lay the wrapper flat on a clean surface. Arrange 4 shrimp halves, a small handful of noodles, carrots, cucumber, mint, and cilantro in the center.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Tip: Don’t overfill to prevent tearing.
4. Repeat with remaining wrappers and filling. Cover with a damp towel to prevent drying out.
5. For the sauce, whisk together peanut butter, hoisin, soy sauce, garlic, sriracha, and water until smooth. Tip: Add water gradually to reach your desired consistency.
6. Serve the spring rolls immediately with the peanut sauce on the side. Tip: Slice them in half diagonally for a pretty presentation.

Rolls should be chewy with a crisp bite from the veggies. The peanut sauce is creamy with a hint of spice. Try serving them on a platter with extra herbs for garnish.

Chinese Stir-Fried Green Beans with Garlic

Absolutely nothing beats the crisp-tender texture of stir-fried green beans, especially when they’re tossed with fragrant garlic. This dish is a staple in my kitchen for its simplicity and bold flavors.

Ingredients

• 1 lb fresh green beans, trimmed (I like them cut into 2-inch pieces for easy eating)
• 3 tbsp vegetable oil (peanut oil works great here for its high smoke point)
• 4 cloves garlic, minced (the more, the merrier in my book)
• 1/2 tsp salt (I always use kosher salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add the vegetable oil, swirling to coat the pan. Wait until the oil shimmers, about 30 seconds.
3. Toss in the green beans, spreading them out in a single layer. Let them char slightly for that authentic wok hei flavor, about 2 minutes.
4. Stir the beans continuously for even cooking, about 3 minutes total. They should be bright green with some blistered spots.
5. Push the beans to one side of the pan. Add the minced garlic to the empty space, stirring quickly to prevent burning, about 30 seconds.
6. Mix the garlic with the beans, then season with salt and pepper. Cook for another minute to meld the flavors.
7. Remove from heat immediately to preserve the beans’ crunch.

Mouthwateringly good, these beans are a perfect balance of smoky, garlicky, and crisp. Serve them alongside steamed rice or as a vibrant side to grilled meats.

Thai Larb Gai (Chicken Salad)

Zesty and vibrant, Thai Larb Gai is a minced chicken salad bursting with fresh herbs and a tangy dressing. Perfect for a light lunch or dinner, it’s a dish that packs a punch.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 2 tbsp fish sauce (the good stuff makes a difference)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tsp sugar (just a pinch to balance the tang)
• 1/2 cup chopped cilantro (stems included for extra crunch)
• 1/4 cup chopped mint (the more, the merrier)
• 1/4 cup chopped green onions (scallions work too)
• 1 tbsp toasted rice powder (homemade is best)
• 2-3 Thai chilies, finely chopped (adjust to your heat tolerance)
• 1 head of butter lettuce (for serving, crisp and cool)

Instructions

1. Heat a non-stick skillet over medium-high heat. No oil needed—the chicken’s fat will render.
2. Add the ground chicken. Break it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. While the chicken cooks, whisk together fish sauce, lime juice, and sugar in a small bowl. Tip: Taste as you go—adjust lime or fish sauce if needed.
4. Once chicken is cooked, remove from heat. Let it cool slightly, about 2 minutes.
5. Transfer chicken to a mixing bowl. Add cilantro, mint, green onions, toasted rice powder, and chilies. Pour dressing over. Mix well. Tip: Use your hands for an even mix—just make sure it’s cool enough.
6. Serve on butter lettuce leaves. Tip: For extra crunch, add more toasted rice powder on top.

Gloriously fresh and herbaceous, this Larb Gai is a textural dream with the crunch of lettuce and the chew of chicken. Try it with a side of sticky rice for a more filling meal.

Korean Grilled Pork Belly (Samgyeopsal)

This Korean Grilled Pork Belly (Samgyeopsal) is a must-try for any meat lover. The marinade brings out the best in the pork, making it juicy and flavorful.

Ingredients

• 1.5 lbs pork belly, sliced into 1/4-inch thick pieces (I find thicker slices hold up better on the grill)
• 1/4 cup soy sauce (low sodium works great here)
• 2 tbsp brown sugar (for that perfect caramelization)
• 2 tbsp minced garlic (because more garlic is always better)
• 1 tbsp sesame oil (my secret ingredient for depth of flavor)
• 1 tsp black pepper (freshly ground gives the best aroma)
• 1/2 Asian pear, grated (helps tenderize the meat naturally)

Instructions

1. In a large bowl, combine soy sauce, brown sugar, minced garlic, sesame oil, black pepper, and grated Asian pear. Mix well until the sugar dissolves.
2. Add pork belly slices to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). A well-heated grill prevents sticking and ensures nice grill marks.
4. Remove pork belly from marinade, letting excess drip off. Grill each side for 3-4 minutes until caramelized and slightly charred. Avoid moving the pieces too much to get those perfect grill marks.
5. Let the pork rest for 5 minutes before slicing. This keeps the juices locked in.

Velvety and rich, the pork belly is best enjoyed wrapped in lettuce with a dab of ssamjang. The contrast of textures and flavors makes every bite unforgettable.

Japanese Teriyaki Salmon with Broccoli

Absolutely nothing beats the simplicity and flavor of teriyaki-glazed salmon paired with crisp broccoli. This dish is a weeknight lifesaver, ready in under 30 minutes.

Ingredients

• 2 salmon fillets (skin-on for extra crispiness)
• 1 cup broccoli florets (fresh is best, but frozen works in a pinch)
• 1/4 cup soy sauce (I always go for low-sodium to control the saltiness)
• 2 tbsp honey (local honey adds a nice floral touch)
• 1 tbsp minced garlic (the more, the merrier in my book)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp sesame seeds (for that final crunchy garnish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together soy sauce, honey, garlic, and ginger to make the teriyaki glaze.
3. Place salmon fillets on the prepared baking sheet. Brush half of the teriyaki glaze over the salmon.
4. Toss broccoli florets with olive oil and a pinch of salt. Spread them around the salmon on the baking sheet.
5. Bake for 12-15 minutes, until salmon is just opaque and broccoli is tender-crisp.
6. Remove from oven. Drizzle remaining teriyaki glaze over the salmon and broccoli. Sprinkle with sesame seeds.
7. Serve immediately. The salmon should be flaky, and the broccoli still has a bit of crunch.

Zesty and savory, this dish pairs wonderfully with a side of steamed rice or quinoa. The caramelized edges of the salmon are my favorite part.

Vietnamese Grilled Lemongrass Chicken

Bold flavors define this Vietnamese Grilled Lemongrass Chicken, a dish that’s as vibrant as it is simple to make. Perfect for summer grilling, it brings a punch of herbaceous and citrusy notes to your table.

Ingredients

– 2 lbs chicken thighs (bone-in, skin-on for maximum juiciness)
– 3 stalks lemongrass (use the tender inner parts only, finely minced)
– 3 garlic cloves (crushed, because bigger pieces mean more flavor)
– 2 tbsp fish sauce (the good stuff from Thailand makes a difference)
– 1 tbsp soy sauce (I opt for low-sodium to control saltiness)
– 1 tbsp honey (for that perfect caramelization)
– 1 tbsp vegetable oil (any neutral oil works, but I like grapeseed)
– 1 tsp black pepper (freshly ground, always)

Instructions

1. In a bowl, combine minced lemongrass, crushed garlic, fish sauce, soy sauce, honey, vegetable oil, and black pepper.
2. Add chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) to ensure a good sear without burning.
4. Remove chicken from marinade, letting excess drip off. Grill skin-side down first for 5-7 minutes until skin is crispy and golden.
5. Flip chicken and grill for another 5-7 minutes, or until internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before serving to redistribute juices.
Rustic and aromatic, this chicken boasts a crispy skin with tender, flavorful meat underneath. Serve it over steamed rice or chop it up for a vibrant salad topping.

Chinese Kung Pao Chicken with Peanuts

Let’s dive into making Chinese Kung Pao Chicken with Peanuts, a dish that balances spicy, sweet, and nutty flavors perfectly.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces (I find thigh meat juicier, but breast works fine)
• 2 tbsp soy sauce (I always go for low-sodium to control saltiness)
• 1 tbsp rice vinegar (adds a nice tang)
• 1 tbsp hoisin sauce (my secret for depth)
• 1 tsp sugar (just a pinch to balance)
• 1/2 tsp crushed red pepper flakes (adjust for heat)
• 2 tbsp vegetable oil (peanut oil is great here if you have it)
• 3 garlic cloves, minced (fresh is best)
• 1 red bell pepper, diced (for crunch and color)
• 1/2 cup roasted peanuts (unsalted lets you control the salt)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Marinate chicken with soy sauce, rice vinegar, hoisin sauce, and sugar for 15 minutes. Tip: This step infuses flavor deeply.
2. Heat oil in a wok or large skillet over medium-high heat until shimmering. Tip: Proper heat prevents sticking.
3. Add chicken, reserving marinade. Cook until no longer pink, about 5 minutes. Remove chicken.
4. In same pan, add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
5. Add bell pepper. Cook for 2 minutes until slightly soft.
6. Return chicken to pan. Add reserved marinade. Cook for 2 minutes until sauce thickens. Tip: Keep stirring to avoid burning.
7. Stir in peanuts and green onions. Cook for 1 minute more.

Original flavors shine with the crunch of peanuts against tender chicken. Serve over steamed rice or with crisp lettuce wraps for a fun twist.

Thai Coconut Soup with Mushrooms

Yearning for a comforting bowl of soup that’s both creamy and packed with umami? This Thai Coconut Soup with Mushrooms is your answer. It’s simple, flavorful, and ready in under 30 minutes.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup sliced mushrooms (cremini work best for their earthy flavor)
• 2 cloves garlic, minced (fresh is key here)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture)
• 2 cups vegetable broth (homemade if you have it)
• 1 tbsp soy sauce (I opt for low-sodium to control saltiness)
• 1 tsp sugar (just a pinch to balance the flavors)
• 1 lime, juiced (about 2 tbsp, fresh lime juice makes all the difference)
• 1/4 cup cilantro, chopped (for that fresh, herby finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add mushrooms and garlic. Sauté until mushrooms are golden and garlic is fragrant, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Pour in coconut milk and vegetable broth. Stir to combine.
4. Add soy sauce and sugar. Bring to a simmer, then reduce heat to low. Simmer for 10 minutes to meld flavors. Tip: Keep the simmer gentle to prevent the coconut milk from separating.
5. Stir in lime juice. Taste and adjust seasoning if needed. Tip: The lime juice brightens the soup, so add it just before serving.
6. Garnish with chopped cilantro before serving.

Velvety from the coconut milk with a tangy kick from the lime, this soup is a delight. Serve it with a side of steamed jasmine rice for a heartier meal.

Korean Spicy Squid Stir Fry

Craving something fiery and fast? Korean Spicy Squid Stir Fry delivers bold flavors in under 30 minutes.

Ingredients

• 1 lb fresh squid, cleaned and sliced into rings – freshness is key for the best texture
• 2 tbsp gochujang (Korean chili paste) – my pantry staple for depth and heat
• 1 tbsp soy sauce – low-sodium works great here
• 1 tbsp sugar – balances the heat perfectly
• 2 cloves garlic, minced – freshly minced makes all the difference
• 1 tbsp sesame oil – toasted for that nutty aroma
• 1/2 cup sliced onions – I like them crisp for contrast
• 1/2 cup sliced bell peppers – adds a sweet crunch
• 1 tbsp vegetable oil – for high-heat cooking
• 1 tsp sesame seeds – for garnish and a slight crunch

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering.
2. Add onions and bell peppers. Stir-fry for 2 minutes until slightly softened.
3. Push vegetables to one side. Add squid to the pan. Cook for 1 minute without stirring.
4. Flip squid. Cook for another minute until edges curl.
5. Mix in gochujang, soy sauce, sugar, and garlic. Stir-fry for 2 minutes until squid is coated and sauce thickens.
6. Drizzle with sesame oil. Toss to combine.
7. Remove from heat. Sprinkle with sesame seeds.

Mouthwatering and tender, the squid pairs beautifully with the spicy-sweet sauce. Serve over steamed rice or with crisp lettuce wraps for a refreshing contrast.

Japanese Beef Tataki with Daikon Salad

Mouthwatering and elegantly simple, this dish combines the rich flavors of seared beef with the crisp freshness of daikon. Perfect for a light yet satisfying meal.

Ingredients

• 1 lb beef tenderloin (sirloin works too, but tenderloin is my favorite for its tenderness)
• 1 large daikon radish (peeled and julienned for that perfect crunch)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 1 garlic clove, minced (because garlic is life)
• 1 tbsp rice vinegar (for that slight tanginess)
• 1 tsp sugar (just a pinch to balance the flavors)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)
• 2 green onions, thinly sliced (for a pop of color and freshness)

Instructions

1. Pat the beef dry with paper towels to ensure a good sear.
2. Heat a skillet over high heat until smoking hot, about 2 minutes.
3. Sear the beef for 1 minute on each side for a rare center, or adjust time for preferred doneness.
4. Immediately transfer the beef to a plate and let it rest for 10 minutes to redistribute juices.
5. While the beef rests, whisk together soy sauce, sesame oil, ginger, garlic, rice vinegar, sugar, and red pepper flakes in a bowl.
6. Toss the julienned daikon and green onions with the dressing until well coated.
7. Slice the rested beef thinly against the grain for maximum tenderness.
8. Arrange the beef slices on a plate and top with the daikon salad.

Bold flavors and textures make this dish a standout. The beef’s richness pairs beautifully with the salad’s crispness. Try serving it with a side of steamed rice for a more filling meal.

Conclusion

These 18 Delicious Low Carb Asian Recipes offer a fantastic way to enjoy flavorful meals while sticking to your healthy living goals. Tempt your taste buds and explore the variety of dishes we’ve rounded up. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to inspire fellow home cooks on their low-carb journey!

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