Are you looking for delicious and healthy meal options that just happen to be low in carbs? Look no further! In this article, we’ll take a culinary journey through Asia, exploring 21 mouth-watering dishes that are not only flavorful but also packed with nutrients. From spicy Thai basil chicken to Korean beef bibimbap with cauliflower rice, these recipes will satisfy your cravings while keeping your carb count in check.
From stir-fries and stews to soups and salads, our collection of low-carb Asian recipes is sure to inspire you to get cooking. Whether you’re a seasoned cook or just starting out, these easy-to-follow instructions and ingredient lists will guide you through the preparation of each dish. So what are you waiting for? Let’s dive in and discover the perfect blend of flavor and nutrition!
Spicy Thai Basil Chicken
Experience the bold flavors of Thailand with this spicy and aromatic chicken dish. Marinated in a mixture of fish sauce, lime juice, and chili flakes, this chicken is packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon chili flakes
– 1/4 cup chopped Thai basil leaves
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine garlic, ginger, fish sauce, lime juice, and chili flakes. Blend until smooth.
2. Place chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Stir-fry Thai basil leaves with a pinch of salt and pepper in a small pan over medium heat until fragrant. Serve the grilled chicken with the spicy basil mixture spooned on top.
Cooking Time: 20-25 minutes
Korean Beef Bibimbap with Cauliflower Rice
Savor the flavors of Korea with this vibrant and nutritious dish, featuring tender beef, cauliflower rice, and a medley of colorful vegetables.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 cups cauliflower florets
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– Salt and pepper to taste
– 4 cups cooked white rice (for serving)
Instructions:
1. Cook cauliflower florets according to package instructions until tender.
2. In a large skillet, heat oil over medium-high. Add beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add remaining oil, onion, and garlic to the skillet. Cook until onion is translucent, about 2-3 minutes.
4. Add mixed vegetables and cook for an additional 2-3 minutes, or until tender.
5. In a small bowl, whisk together soy sauce and Gochujang. Pour over beef and stir to combine.
6. To assemble, place cauliflower rice on individual plates, followed by the beef mixture and arranged vegetables.
Cooking Time: 20-25 minutes
Vietnamese Pho with Zucchini Noodles
Experience the bold flavors of Vietnam with this innovative take on traditional pho, featuring zucchini noodles instead of rice noodles. This refreshing and nutritious recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound beef bones (or beef broth)
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium ginger, peeled and grated
– 2 cups zucchini noodles
– 1/4 cup bean sprouts
– 1/4 cup chopped scallions
– 1/4 cup lime wedges
– Salt and pepper to taste
Instructions:
1. Simmer the beef bones in a large pot of water for at least 30 minutes, or use store-bought beef broth.
2. Add fish sauce, soy sauce, onion, garlic, and ginger to the broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Cook zucchini noodles according to package instructions. Drain and set aside.
4. Strain the broth and discard solids. Serve hot with zucchini noodles, bean sprouts, scallions, and lime wedges on the side.
Cooking Time: 45-60 minutes
Japanese Eggplant Miso Soup
This hearty soup combines the sweetness of Japanese eggplant with the savory umami of miso paste, making it a perfect comfort food for any occasion.
Ingredients:
– 2 medium Japanese eggplants, sliced into 1-inch pieces
– 4 cups vegetable or chicken broth
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Scallions, thinly sliced for garnish
Instructions:
1. In a large pot, combine eggplant, broth, miso paste, soy sauce, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
2. Reduce heat to low and let soup cook for 20-25 minutes or until eggplant is tender.
3. Season with salt and pepper to taste.
4. Ladle soup into bowls and garnish with thinly sliced scallions.
Cooking Time: 20-25 minutes
Chinese Kung Pao Chicken
This recipe is a flavorful and spicy Sichuan dish that combines the rich flavors of soy sauce, vinegar, and chili peppers with tender chicken and crunchy peanuts. It’s a quick and easy meal perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 3-4 dried red chili peppers, crushed or 1-2 teaspoons Sichuan peppercorns
– 1/2 cup roasted peanuts
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and mix until coated.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and cook until browned, about 5 minutes. Remove from wok and set aside.
3. In the same wok, add remaining 1 tablespoon of oil. Add garlic, ginger, and crushed chili peppers. Cook for 30 seconds.
4. Add peanuts to the wok and stir-fry for 1 minute.
5. Return chicken to the wok and stir-fry until coated with sauce and heated through.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Thai Green Curry with Chicken and Vegetables
Experience the bold flavors of Thailand with this simple and aromatic green curry recipe. This dish is a perfect blend of spicy, sweet, and sour notes that will leave you craving for more.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium bell peppers (any color), sliced
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the chicken, bell peppers, onion, garlic, and ginger. Cook until the chicken is cooked through and the vegetables are tender, about 5-7 minutes.
3. Stir in the curry paste and cook for 1 minute.
4. Pour in the coconut milk and water or broth. Bring to a simmer.
5. Reduce heat to low and let it cook for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Korean Spicy Tofu Stew
This spicy and savory stew is a staple of Korean cuisine, made with tender tofu, vegetables, and a bold gochujang sauce. Perfect for a quick and flavorful meal.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup Korean chili flakes (gochugaru)
– 2 cups vegetable broth
– 1/4 cup soy sauce
– 2 tablespoons gochujang paste
– 1/4 cup chopped scallions, for garnish
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add tofu, chili flakes, broth, soy sauce, and gochujang paste. Stir well.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions before serving.
Cooking Time: 20-25 minutes
Vietnamese Grilled Lemongrass Pork
A classic Vietnamese dish that combines the bold flavors of lemongrass, garlic, and chili with tender grilled pork.
Ingredients:
– 1 pound pork shoulder or pork chops, sliced into thin strips
– 2 stalks lemongrass, bruised and chopped
– 3 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon ground black pepper
– 1-2 dried red chilies, crushed or 1-2 teaspoons sriracha
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together lemongrass, garlic, fish sauce, soy sauce, brown sugar, and black pepper.
2. Add the sliced pork to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove pork from marinade, letting excess liquid drip off.
4. Grill pork for 5-7 minutes per side, or until cooked through.
5. Brush with vegetable oil during the last minute of grilling.
Cooking Time: 15-20 minutes
Japanese Cucumber Sunomono Salad
This classic Japanese salad is a perfect summer treat, with thinly sliced cucumbers marinated in a sweet and tangy dressing. Enjoy the simplicity of this refreshing recipe!
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. In a large bowl, whisk together rice vinegar, sugar, and water until dissolved.
2. Add sliced cucumbers to the dressing, ensuring they are fully coated.
3. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
4. Just before serving, stir in soy sauce and grated ginger.
5. Season with salt to taste.
Cooking Time: None! This salad is ready to enjoy as soon as the cucumbers have marinated.
Chinese Steamed Fish with Ginger and Scallions
This classic Chinese recipe brings together the delicate flavors of ginger and scallions to create a moist and aromatic fish dish.
Ingredients:
– 1 whole fish (about 1-2 pounds), scaled and gutted
– 2 inches fresh ginger, peeled and sliced into thin strips
– 4-6 green onions, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
Instructions:
1. Rinse the fish under cold water, pat dry with paper towels.
2. In a large steamer basket, place the fish and scatter the ginger slices on top.
3. Steam over boiling water for 8-10 minutes per pound, or until cooked through.
4. Remove from heat and sprinkle scallions and soy sauce evenly over the fish.
5. Drizzle with sesame oil and season with salt and pepper to taste.
Cooking Time: 20-30 minutes
Thai Larb Gai (Chicken Salad)
This classic Thai dish is a flavorful and refreshing salad made with cooked chicken, herbs, chilies, and spices. Perfect for a quick and easy meal or as an appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 cups mixed greens (basil, mint, cilantro)
– 1/4 cup chopped fresh Thai chilies (such as bird’s eye or serrano)
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar (or brown sugar)
– 1/2 teaspoon ground black pepper
– Salt to taste
– 1/4 cup toasted peanuts or cashews (optional)
Instructions:
1. In a large bowl, combine cooked chicken, mixed greens, and chopped chilies.
2. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and black pepper.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with toasted nuts (if using).
6. Serve immediately.
Cooking Time: 10-15 minutes
Korean Japchae with Shirataki Noodles
Experience the authentic flavors of Korea with this simplified version of Japchae, a popular stir-fry dish made with sweet potato starch noodles and vegetables. In this recipe, we substitute traditional noodles with Shirataki noodles for a low-carb twist.
Ingredients:
– 1 package Shirataki noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup spinach leaves
– 1/2 cup mushrooms, sliced
– 1/4 cup soy sauce
– 1 tablespoon sugar
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook Shirataki noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
3. Add mushrooms, spinach, soy sauce, and sugar. Stir-fry for 2-3 minutes, until vegetables are tender.
4. Add cooked noodles to the skillet; stir-fry for an additional minute, combining all ingredients.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions (if using).
Cooking Time: 15-20 minutes
Vietnamese Chicken Cabbage Salad
This refreshing salad combines the crunch of shredded cabbage with the savory flavor of grilled chicken, all tied together with a zesty fish sauce dressing.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups shredded cabbage
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tsp sugar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine shredded cabbage, chopped cilantro, and minced garlic.
3. In a small bowl, whisk together fish sauce, lime juice, and sugar. Pour dressing over the cabbage mixture and toss to combine.
4. Slice grilled chicken into thin strips. Add to the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Japanese Beef Tataki
Experience the rich flavors of Japan with this simple yet elegant recipe for Beef Tataki. Thinly sliced beef is seared to perfection, then served raw in the center, surrounded by a savory soy-based marinade.
Ingredients:
– 1 lb thinly sliced beef ( ribeye or strip loin), cut into 1/4-inch thick strips
– 1/2 cup soy sauce
– 1/4 cup sake
– 2 tablespoons mirin
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Sesame seeds and thinly sliced green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, sake, mirin, sugar, garlic, and ginger.
2. Add the beef strips to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a non-stick skillet or grill pan over high heat. Cook the beef for 1-2 minutes per side, or until cooked to desired doneness.
4. Remove from heat and let rest for 5 minutes.
5. Slice into thin strips and serve with marinade spooned over the top. Garnish with sesame seeds and green onions if desired.
Cooking Time: 10-15 minutes
Chinese Stir-Fried Garlic Shrimp
A classic Chinese dish that combines succulent shrimp with savory garlic and crunchy vegetables, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 2 green onions, thinly sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side.
3. Remove the shrimp from the pan and set aside.
4. In the same pan, add the minced garlic and stir-fry for 30 seconds.
5. Add the bell peppers and green onions to the pan, stirring-frying for an additional 2-3 minutes.
6. Return the cooked shrimp to the pan and stir in soy sauce and oyster sauce (if using).
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped scallions.
Cooking Time: 10-12 minutes
Thai Coconut Soup with Mushrooms
Thai Coconut Soup with Mushrooms: A flavorful and aromatic soup that combines the richness of coconut milk with the earthy taste of mushrooms, perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
3. Pour in coconut milk, broth, ginger, and curry paste. Stir well to combine.
4. Bring the mixture to a simmer, then reduce heat to low and let cook for 10-12 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with cilantro leaves.
Cooking time: 20-25 minutes
Korean BBQ Beef Lettuce Wraps
A flavorful twist on traditional wraps, this recipe combines tender beef short ribs with spicy Korean BBQ sauce and crunchy lettuce leaves.
Ingredients:
– 1 lb beef short ribs
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp garlic, minced
– 1 tsp sesame oil
– 4-6 lettuce leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
3. Add beef short ribs to the marinade and coat evenly. Cover and refrigerate for at least 2 hours or overnight.
4. Remove beef from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper.
5. Bake for 1 hour, or until beef is tender and caramelized.
6. Assemble wraps by placing cooked beef onto lettuce leaves and serving immediately.
Cooking Time: 1 hour (plus marinating time)
Vietnamese Egg Meatloaf
This recipe puts a unique spin on the traditional meatloaf by incorporating eggs and Vietnamese flavors, resulting in a moist and savory dish perfect for a weeknight dinner.
Ingredients:
– 1 lb ground pork
– 2 large eggs
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground pork, eggs, scallions, garlic, fish sauce, soy sauce, sugar, and black pepper. Mix well.
3. Add breadcrumbs and mix until just combined.
4. Transfer mixture to a loaf pan lined with parchment paper. Smooth the top.
5. Bake for 40-45 minutes or until cooked through.
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 40-45 minutes
Japanese Grilled Mackerel
Experience the bold flavors of Japan with this simple yet mouthwatering grilled mackerel recipe.
Ingredients:
– 4 mackerel fillets (about 6 oz each)
– 1/2 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking sake)
– 2 tbsp brown sugar
– 2 tbsp grated daikon (Japanese white radish)
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, sake, mirin, brown sugar, and grated daikon.
3. Place mackerel fillets in a shallow dish and brush with the marinade mixture on both sides.
4. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
5. Remove mackerel from marinade and season with salt and pepper.
6. Grill mackerel for 3-4 minutes per side, or until cooked through.
7. Brush with sesame oil during the last minute of grilling.
Cooking Time: 8-12 minutes total
Chinese Broccoli with Oyster Sauce
This classic Chinese dish is a staple in many Asian households, and for good reason – the combination of tender broccoli, savory oyster sauce, and aromatic garlic is a match made in heaven. This simple recipe is perfect for a quick weeknight dinner or as a side dish to impress your guests.
Ingredients:
– 1 bunch Chinese broccoli (gai lan), cleaned and chopped into florets
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons oyster sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the broccoli and stir-fry for 2-3 minutes, or until slightly tender.
4. Pour in the oyster sauce and stir-fry for another minute, coating the broccoli evenly.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 8-10 minutes
Thai Papaya Salad
This refreshing salad is a staple in Thai cuisine, with its combination of sweet and sour flavors, crunchy textures, and spicy kick. With just a few simple ingredients, you can enjoy this flavorful dish in no time!
Ingredients:
– 2 ripe papayas, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fish sauce (or vegan alternative)
– 2 tablespoons lime juice
– 1 tablespoon palm sugar (or brown sugar)
– 1-2 Thai bird’s eye chilies, seeded and minced
– Salt, to taste
Instructions:
1. In a large bowl, combine papaya, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and chili flakes until well combined.
3. Pour the dressing over the papaya mixture and toss to coat.
4. Season with salt to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes!
Conclusion
Discover the delicious and healthy world of low-carb Asian recipes! This collection of 21 mouth-watering dishes from Thailand, Korea, Vietnam, Japan, and China offers a variety of options for those following a low-carb diet. From spicy Thai basil chicken to Korean beef bibimbap with cauliflower rice, Vietnamese pho with zucchini noodles, and many more, these recipes are not only flavorful but also nutritious and easy to make. Whether you’re looking for a quick lunch or a satisfying dinner, this article has something for everyone.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
