Description
This Keto Thai Curry Chicken Soup is a creamy, spicy, and satisfying low-carb soup packed with tender chicken, coconut milk, and aromatic Thai red curry flavors all in one comforting bowl.
Ingredients
1 tbsp coconut oil
1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
4 cups chicken broth
1 can (13.5 oz) coconut milk (full-fat)
1 tbsp fish sauce
1 tbsp lime juice
1 zucchini, spiralized or sliced thin
1 red bell pepper, sliced
1 cup spinach or kale leaves
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
1. Heat coconut oil in a large pot over medium heat.
2. Add the diced onion, garlic, and ginger. Sauté until fragrant and softened, about 3–4 minutes.
3. Stir in the Thai red curry paste and cook for 1 minute to release its flavor.
4. Add the chicken pieces and cook until lightly browned on all sides.
5. Pour in the chicken broth and bring to a simmer. Cook for about 10 minutes, or until the chicken is fully cooked.
6. Stir in the coconut milk, fish sauce, and lime juice. Mix well.
7. Add the sliced bell pepper, zucchini, and spinach. Simmer for another 5 minutes until vegetables are tender.
8. Season with salt and pepper to taste.
9. Ladle into bowls and garnish with fresh cilantro and lime wedges before serving.
Notes
Adjust the spice level by adding more or less red curry paste.
For extra creaminess, stir in a tablespoon of almond butter or peanut butter.
This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Keto Thai curry chicken soup, low-carb soup, coconut curry soup, spicy Thai soup