Keto Thai Coconut Curry Chicken Soup

Let’s talk soup. Warm, creamy, and full of bold, zesty flavors. One sip of this Keto Thai Coconut Curry Chicken Soup, and you’ll feel like you’ve taken a quick trip to Thailand—minus the travel expenses! It’s low-carb, dairy-free, and packed with colorful veggies. Perfect for anyone on a keto diet—or honestly, anyone who loves good food.

The inspiration? Classic Thai soups like Tom Kha Gai. You know, the ones with rich coconut milk, lemongrass, and spices that explode with flavor. This version tweaks things to keep it keto, but don’t worry—it stays true to those bold Thai vibes.

What You Need to Know Before Cooking

The Basics

• Prep Time: Just 10 minutes.
• Cook Time: 30 minutes.
• Total: A breezy 40 minutes.

Servings

Makes enough for four hearty bowls. Need more? Double it. Want leftovers for the week? Triple it.

Skill Level

Even a beginner can handle this. It’s just chopping, sautéing, and simmering. Nothing fancy.

Tools You’ll Need

• A big pot or Dutch oven.
• A wooden spoon.
• Knife + cutting board.
• Zester or microplane (for lime zest).
• A ladle—you’ll want every last drop.

Don’t have a Dutch oven? Any sturdy pot works great.

Meal Prep Bonus

This soup stores like a champ. Make a big batch, freeze it, and thank yourself later when you need a quick, healthy meal.

The Ingredients

What You’ll Need

• 12 oz shredded chicken (rotisserie chicken works like magic!)
• 6 cups chicken stock
• 5 oz shiitake mushrooms, sliced
• 1 (13.5 oz) can of full-fat coconut milk
• 1 small zucchini, sliced
• ½ cup red bell pepper, thinly sliced
• 1 tbsp fish sauce
• 2-inch piece of lemongrass, lightly smashed
• 2 tbsp red curry paste
• 1 tbsp scallions, thinly sliced
• 2 tsp fresh ginger, grated
• 1 clove garlic, minced
• Zest and juice of 1 lime
• 1 tbsp fresh cilantro (for garnish)
• 1 tbsp butter
• 1 tbsp avocado or mild oil

Can’t Find Something? No Problem.

• Chicken: Use thighs for more flavor—or swap for tofu or shrimp.
• Veggies: Sub zucchini with yellow squash or toss in spinach.
• Fish Sauce: Out of it? Soy sauce or coconut aminos can step in.
• Curry Paste: Don’t have it? Curry powder works (though paste is tastier!).

Let’s Cook!

Step 1: Prep Your Chicken

Got raw chicken? Poach it in chicken stock for about 10–12 minutes, then shred it. Already have cooked chicken? Even better—just shred and keep going.

Pro Tip: Save that poaching liquid. It’ll make your soup extra rich.

Step 2: Build the Flavor

Grab your pot. Heat butter and oil over medium heat. Toss in the mushrooms and bell peppers. Sauté until soft (about 3–4 minutes). Add ginger, garlic, and curry paste. Let that curry paste toast for 10 seconds—it’s your magic flavor booster.

How to know it’s ready? The curry paste will start smelling amazing and turn slightly darker.

Step 3: Time to Simmer

Pour in the chicken stock. Stir to scrape up any browned bits from the bottom. Add the coconut milk, shredded chicken, lime zest and juice, fish sauce, lemongrass, and scallions. Let it all simmer gently for 15 minutes.

Quick Trick: Before adding lemongrass, whack it with the back of a knife. This helps release all its citrusy goodness.

Step 4: Add the Veggies

Stir in the zucchini. Cook for about 5 more minutes. You want it tender but not mushy. Before serving, fish out that lemongrass—it’s done its job.

The key: Keep the zucchini crisp for that perfect bite.

Make It Your Way

Diet-Friendly Tweaks

• Vegan? Swap the chicken for tofu or jackfruit and the stock for veggie broth.
• Gluten-Free? Great news—it already is!

Want More Spice?

Crank up the curry paste or add red pepper flakes. Like it mild? Use less curry paste.

Feeling Fancy?

1. Garnish with red chili strips for a pop of color.
2. Serve over zoodles (zucchini noodles) instead of sliced zucchini.

Serving and Storing

How to Serve

Ladle the soup into big bowls. Sprinkle on fresh cilantro, scallions, and maybe an extra squeeze of lime.

What pairs well?

• Cauliflower rice if you’re extra hungry.
• Crispy kale chips or roasted broccoli for crunch.

Leftovers? Yes, Please!

• Fridge: Store in airtight containers for up to 3 days.
• Freezer: Stash it for up to 2 months.

Reheat tip: Warm it gently on the stove so the coconut milk stays creamy.

This soup isn’t just dinner—it’s a mini culinary adventure. Whether you’re whipping it up for a quick weeknight meal or meal-prepping for the week ahead, one thing’s for sure: it’s going to make your taste buds very happy.

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