When the weather starts to turn chilly, and you’re craving something rich, flavorful, and comforting, this Keto Thai Curry Chicken Soup hits the spot perfectly. Packed with tender shredded chicken, shiitake mushrooms, and a fragrant coconut milk base, this soup brings together the creamy, spicy, and aromatic flavors of Thai cuisine—all while keeping things low-carb and keto-friendly.
I first made this soup when I was craving a bowl of comfort with bold flavors but without all the carbs. The combination of lemongrass, ginger, and red curry paste is so aromatic—it instantly transports you to a cozy street food market in Thailand.
And the best part? It’s super simple to make, with ingredients like coconut milk, fresh cilantro, and lime that come together to create a rich broth that feels luxurious without the extra fuss.
It’s no surprise that Keto Thai Curry Chicken Soup has become a go-to for anyone looking to spice up their low-carb meals. The keto diet is all about keeping carbs low but still enjoying full, satisfying flavors—and this soup nails that perfectly. Plus, with full-fat coconut milk and a hint of lime, it’s both refreshing and creamy at the same time.
What’s so Special About This Dish?
- Perfect balance of creamy and spicy: The coconut milk creates a luscious base, while the red curry paste adds just the right amount of heat and flavor without overwhelming the senses.
- Quick & easy to make: It comes together in just about 30 minutes, which makes it a go-to on busy days when I need something hearty yet low-effort.
- Keto-friendly & satisfying: I never feel deprived after a bowl of this soup. The full-fat coconut milk and chicken keep me full and fueled.
- Customizable: Add more veggies like spinach or mushrooms, or adjust the heat level to your preference! It’s a soup that welcomes creativity.
- Meal prep-friendly: This soup keeps wonderfully in the fridge and even freezes well, making it perfect for batch cooking.
Keto Thai Curry Chicken Soup Recipe
Equipment
- Large pot
- Knife and cutting board
- Spoon for stirring
Ingredients
- 12 ounces chicken breast shredded
- 6 cups chicken stock
- 5 ounces shiitake mushrooms sliced
- 13.5 ounce can unsweetened full fat coconut milk
- 1 small zucchini sliced into half moons
- ½ cup red pepper sliced into thin strips
- 1 tablespoon fish sauce
- 2 piece lemongrass
- 2 tablespoons red curry paste
- 1 tablespoon scallions thinly sliced
- 2 teaspoons ginger grated
- 1 clove garlic minced
- zest and juice of 1 lime
- 1 tablespoon fresh cilantro
- 1 tablespoon butter
- Keto friendly mild flavored oil
Instructions
- Prepare Chicken: Shred cooked chicken breast. Use poached chicken or shredded rotisserie chicken.
- Prepare Lemongrass: Hit the lemongrass with the back of a knife to release its flavor.
- Sauté Veggies: Heat butter and oil in a large pot. Sauté mushrooms and red pepper for a few minutes, then add ginger and garlic. Stir in curry paste and toast for 10 seconds.
- Build the Soup: Deglaze the pan with chicken stock, then add coconut milk, chicken, lime juice/zest, fish sauce, lemongrass, and scallions. Simmer uncovered for 15 minutes.
- Add Zucchini: Stir in zucchini and cook for 5 more minutes, or until tender.
- Serve: Remove lemongrass, garnish with cilantro, and serve with a squeeze of lime.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 223kcal |
| Carbohydrates | 8g |
| Fibre | 2g |
| Fat | 13g |
| Protein | 17g |
| Sugar | 4g |
Try Some Other Delicious Keto Soup Options!
- Keto Mushroom Soup
- Keto Vegetable Soup
- Keto Queso Soup
- Keto Crack Chicken Soup
- Keto French Onion Soup
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
