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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
Course Main Course
Cuisine Thai- Inspired
Servings 6
Calories 223 kcal

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.
    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.
  • 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.
    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.
  • 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.
  • 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
  • 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.