Keto Thai Curry Chicken Soup has quickly become one of my favorite weeknight go-to meals—especially when I’m craving something full of flavor without straying from my low-carb lifestyle.
The creamy coconut milk base blends so beautifully with the spicy, aromatic curry paste, creating a bowl that’s both satisfying and nourishing.
This soup has it all: rich, hearty flavors that warm you up and keep you feeling full for hours, thanks to the combination of tender chicken, crisp veggies, and just the right kick of spice.
And when paired with oat bread, it makes for the perfect comfort meal. The bread’s subtle nuttiness complements the spicy soup, making each bite feel like a warm embrace.
Oat bread is a great low-carb alternative, especially when you’re craving something soft and hearty to go with your soup. It’s the perfect sidekick to soak up all the flavorful broth without straying from your keto goals!
Why This Is My Go-To Recipe?
- A satisfying meal for keto enthusiasts: Perfect for staying low-carb without sacrificing taste.
- Super adaptable: I can add whatever veggies I have on hand—zucchini, bell peppers, or even spinach.
- Filling and comforting: It’s like a cozy hug in a bowl, great for those colder nights when I need something to warm me up.
- Easy to make: Minimal prep time means it’s perfect for busy weeknights.
- Keeps me on track with my goals: Helps me stick to my keto lifestyle without feeling deprived.
Keto Thai Curry Chicken Soup Recipe
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
- Measuring Spoons
- Ladle
Ingredients
- 1.5 pound chicken breast diced
- ½ large red onion diced
- 1 red bell pepper diced
- 1 tbsp minced ginger
- 5 cloves garlic minced
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 4 tbsp red curry paste
- 2 makrut lime leaves
- 1 tsp salt plus more to taste
- 1 – 15oz can of full-fat coconut milk
- 4 cups chicken broth
- 1/4 cup lime juice
- 4 zucchini spiralized into noodles for serving
- Green onion for garnish
- Cilantro for garnish
Instructions
- Heat a large pot over medium-high heat and add ½ tbsp of coconut or avocado oil.
- Add ginger, garlic, red onion, red bell pepper, and lime leaves, and season with salt. Cook for 3-4 minutes until veggies soften.
- Stir in red curry paste and diced chicken breast until well combined.
- Add chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Taste and adjust salt or fish sauce if needed.
- Serve over fresh zucchini noodles, then top with lime juice, green onion, and cilantro.
Nutrition
Expert-Level Variations for Keto Thai Curry Chicken Soup
- Add More Heat: For a spicier soup, you can add Thai bird’s eye chilies or a dash of chili flakes when sautéing the garlic and ginger. This will give the soup an extra kick if you prefer more heat.
- Protein Swap: If you’re not a fan of chicken, swap it for ground turkey, shrimp, or even tofu for a plant-based version. Each protein brings its own unique flavor and texture to the soup.
- Vegetable Mix: Experiment with different vegetables like baby bok choy, mushrooms, or spinach to add more color and nutrients. These can be added in the last 10 minutes of simmering for a tender, flavorful bite.
- Add a Creamier Texture: For an even creamier soup, blend a portion of the soup once it’s cooked, then return it to the pot. This will give you a velvety smooth texture without the need for extra cream.
- Substitute for Zucchini Noodles: If you’re not a fan of zucchini noodles, try serving the soup over shirataki noodles or spiralized butternut squash for a different take on the dish.
- Coconut Milk Alternatives: If you’re looking for a lighter version, you can use light coconut milk or unsweetened almond milk. Just keep in mind that it might slightly alter the richness of the flavor.
