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Close-up of the finished soup in a bowl on a white marble cooktop, garnished with fresh cilantro and a squeeze of lime. The lemongrass stalk is removed, and the vibrant soup is ready to be enjoyed.

Keto Thai Curry Chicken Soup Recipe

This vibrant, Thai-inspired soup is packed with rich coconut milk, aromatic lemongrass, and a hint of lime. It's hearty with shredded chicken, fresh veggies, and a touch of red curry spice—perfect for a flavorful and satisfying keto-friendly meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Thai- Inspired
Calories: 223
Ingredients Equipment Method

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

Equipment

  • Large pot
  • Knife and cutting board
  • Spoon for stirring

Method
 

  1. Prepare Chicken: Shred cooked chicken breast. Use poached chicken or shredded rotisserie chicken.
    Close-up of shredded chicken breast in a clear glass bowl on a white marble cooktop, ready for use in the soup. The chicken is tender, with juicy fibers, and the bowl is pristine, reflecting the light.
  2. Prepare Lemongrass: Hit the lemongrass with the back of a knife to release its flavor.
  3. 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.
    Close-up of a black skillet on a white marble cooktop, sautéing sliced shiitake mushrooms and red pepper strips with grated ginger and minced garlic. The butter and oil sizzle in the hot skillet, creating an aromatic cloud.
  4. 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.
    Close-up of a black pot on a white marble cooktop, deglazing with chicken stock while adding coconut milk, shredded chicken, lime juice and zest, fish sauce, lemongrass, and scallions. The mixture gently simmers, with steam rising.
  5. Add Zucchini: Stir in zucchini and cook for 5 more minutes, or until tender.
    Close-up of zucchini half moons being stirred into the soup in a black pot on a white marble cooktop. The zucchini softens as it absorbs the flavors of the simmering liquid
  6. Serve: Remove lemongrass, garnish with cilantro, and serve with a squeeze of lime.
    Close-up of the finished soup in a bowl on a white marble cooktop, garnished with fresh cilantro and a squeeze of lime. The lemongrass stalk is removed, and the vibrant soup is ready to be enjoyed.