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The Low Carb Chicken "Noodle" Soup You Need This Winter, Binakol

A good low carb chicken noodle soup is hard to find. Which makes this keto adapted Filipino chicken soup so amazing. For starters, this low carb soup is only 4.2 net carbs per serving!

Add this low carb chicken soup to your rotation and you will not be disappointed.

What is Binakol?

Binakol is a chicken “noodle” soup that is made with coconut meat and coconut water. With a Few minor modifications to the original recipe, you can make it a delicious low carb soup that will warm you up on a cold day.

Binakol originates from the Aklan province in the Philippines located in the Western Visayas region. Traditionally, it uses papaya or chayote, but to lower the carb count, we removed those ingredients. If you like spicy soups, you can add chilis to this recipe, but I just increased the amount of ginger for an extra kick.

The great thing about this soup is that you don't have to use chicken. You could make binakol using really any meat or fish you like.

You could also use coconut milk instead of coconut water, but then you're getting into ginataang manok territory.

How to make low carb binakol (low carb chicken noodle soup)

We first came across this recipe in the cookbook I am a Filipino: and This is How We Cook. We had to make a few adjustments to make the recipe low carb, but we think it stayed true to the original.

Watch the video below or keep reading for instructions on how to make low carb binakol (aka low carb chicken noodle soup).

This keto soup is fantastic for meal prepping. Store it in the fridge for a week or freeze it to reheat later.


  • 54.5g - Vegetable oil (1/4 cup)

  • 80g - Lemongrass stalks (3) thinly sliced*

  • 35g - Fresh ginger (roughly 2 thumb-size pieces, grated or cut into thin slices, dealers choice)

  • 110g - Onion, diced (1 medium)

  • 28g - Garlic cloves, diced (5-7)

  • 1,815g - Chicken thighs (3-4 lbs)*

  • 1,419g - Chicken stock (6 cups) (Check out how to make homemade broth)

  • 490g - Unsweetened coconut water (2 cups)

  • 120g - Fresh young coconut meat (1 1/2 cups) (120g)

  • 225g - Spinach (1 bag)

  • Fish sauce (patis) to taste (if you can’t find fish sauce ... you can use salt but it’s not a 1:1 substitute.)

  • Pepper to taste



The gramage provided refers to after the lemongrass is sliced. Precut, it will probably be closer to 120g.

Also, there are two ways to "thinly slice" lemongrass—length wise and across. Josh prefers across, he says it makes the lemongrass easier to eat. I can go either way.

You could use a whole chicken instead of chicken thighs. Josh and I prefer chicken thighs to other parts of chicken, and by using chicken thighs with the skin-on you add some extra delicious fat.



  1. I am a fan of the one pot method, less dishes that way. So, in a large pot, heat the vegetable oil over medium-low heat.

  2. Add the lemongrass, ginger, and onion, saté, stirring occasionally for roughly 3 minutes or until they’re translucent. Be careful not to burn them or let them brown.

  3. Next add the garlic and cook until the garlic has softened. Alternatively, you can brown the garlic for some added texture to the soup.

  4. Add the chicken, the stock, and the coconut water and bring to a boil.

  5. Once boiling, reduce the heat and simmer for 30-40 minutes or until you can pull the chicken apart with a fork.

  6. Add the coconut meat and the spinach and simmer for another 5 minutes.

  7. Season to taste with fish sauce (patis) and pepper and serve or freeze for a quick keto meal at a later date.


This recipe makes 15 servings (300 grams) and is only 4.2 net carbs per serving.

**NOTE** I got these numbers after putting all the ingredients we used into my calorie tracker. I use Cronometer. Be sure to add this recipe to what you use to track your macros with the brand of ingredients you use for the most accurate count.

We hope you enjoy this recipe! If you make it, we'd love to see it. Tag us on Instagram using @KaitandKeto!

Also, just wanted to say thanks to my friend Becky for turning me onto grating ginger instead of dicing or cutting it into chunks! I've always cut ginger into chunks to easily remove it after cooking, or sliced it thinly and had a nice surprise while eating. Grating it was life changing. Made it easier to eat in my low carb recipes without it being too overwhelming. Thanks Becky!

Making low carb binakol with my friend Becky.
My friend Becky looking over the recipe and clueing me in on grating ginger.

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