There’s something magical about the way a warm bowl of soup can soothe the soul, and this Keto Thai Curry Chicken Soup takes that comfort to an entirely new level. If you’re managing a keto lifestyle, this soup strikes the perfect balance between health and flavor.
Bursting with the vibrant flavors of lemongrass, coconut milk, and red curry paste, it’s a low-carb delight that feels indulgent without breaking your dietary goals. I first stumbled upon this recipe during a particularly cold winter evening when I craved something both hearty and exotic.
After a bit of experimenting, I discovered the secret lies in freshly grated ginger and a touch of fish sauce—ingredients that elevate the broth’s complexity and authenticity. And let’s talk about the texture: tender chicken, velvety coconut milk, and a medley of crisp vegetables create a symphony of contrasts that’s as satisfying to eat as it is to prepare.
Here’s why this recipe has been gaining traction: it’s an incredibly versatile dish that fits perfectly into keto meal plans, helping maintain weight loss while satisfying those cravings for bold, global flavors. Plus, with studies showing that soups can help curb hunger and control calorie intake, this is one recipe you’ll want to keep on rotation.
Flavor Bomb Alert!
- It’s a Flavor Bomb: The combination of red curry paste, coconut milk, and aromatic spices always hits the spot, offering a restaurant-quality experience at home.
- Super Simple to Customize: I’ve swapped out chicken for shrimp and even added zucchini noodles for a fun twist. It’s incredibly versatile!
- Keto Without Compromise: This soup proves you don’t have to sacrifice taste for your keto goals. It’s satisfying, creamy, and low-carb all at once.
- Perfect for Meal Prep: Make a big batch and enjoy it over a few days. The flavors only get better with time.
- A Winter Favorite: On chilly nights, this soup feels like a warm hug in a bowl—comfort food that aligns with my health goals.
Keto Thai Curry Chicken Soup Recipe
Equipment
- Ladle
- Large pot
- Knife
- Cutting board
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 5 oz shiitake mushrooms, sliced
- 1 small zucchini, sliced into half moons
- 13.5 oz unsweetened full fat coconut milk
- 12 oz chicken breast, shredded
- Keto friendly mild flavored oil
- 1 tbsp fresh cilantro
- 1 clove garlic, minced
- 1 tbsp butter
- ½ cup red pepper, sliced into thin strips
- 6 cups chicken stock
- 1 tbsp scallions, thinly sliced
- zest and juice of 1 lime
- 2 tbsp red curry paste
- 2 tsp ginger, grated
- 2" piece lemongrass
- 1 tbsp fish sauce
Instructions
- Shred the cooked chicken breasts.
- Poach two chicken breasts in chicken stock before shredding, or use pre-cooked rotisserie chicken if preferred.
- Lightly crush the lemongrass with the back of a knife to release its flavor for the soup.
- Heat a large pot over medium heat, adding butter and oil.
- Sauté the mushrooms and red pepper for a few minutes.
- Stir in the ginger and garlic, cooking briefly for about 20 seconds.
- Add curry paste and toast it for about 10 seconds.
- Deglaze the pot with chicken stock, incorporating the poaching stock if available, and stir in coconut milk, shredded chicken, lime juice, lime zest, fish sauce, lemongrass, and scallions.
- Let the soup simmer uncovered for 15 minutes to develop its flavors.
- Add the zucchini and cook for another 15 minutes until tender.
- Remove the lemongrass from the soup before serving.
- Garnish with fresh cilantro and a squeeze of lime for added freshness.
- Store leftovers in the fridge for a few days or freeze for longer storage.
Notes
- Adjust the curry paste to your preferred spice level.
- Add more lime juice or zest for a tangier flavor profile.
| Nutrition | Value |
| Calories | 223g |
| Carbohydrates | 8g |
| Fibre | 2g |
| Fat | 13g |
| Protein | 17g |
Variations that will help you customize your dish!
- Protein Swap: Substitute the chicken with shrimp, tofu, or thinly sliced beef for a different protein option. Adjust the cooking time accordingly.
- Vegetable Variety: Add or swap vegetables like spinach, kale, bok choy, or broccoli to increase the nutritional value and adapt to your preferences.
- Spice Level: Use more or less curry paste, or add fresh chili slices or chili oil for an extra spicy kick.
- Herb Alternatives: Replace cilantro with Thai basil or mint for a unique herbal note.
- Low-Carb Noodles: Add shirataki noodles or zucchini noodles to make the dish heartier while keeping it keto-friendly.
