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Keto Thai Coconut Curry Chicken Soup Recipe

Keto Thai Coconut Curry Chicken Soup
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This Keto Thai Coconut Curry Chicken Soup is creamy, flavorful, and packed with vibrant Thai-inspired spices. Made with tender chicken, coconut milk, and fresh vegetables, it’s a low-carb, dairy-free dish perfect for weeknight dinners or meal prep. The best part? It’s comforting, quick to make, and naturally gluten-free.

Ingredients

Scale

Main Ingredients

  • Protein: 12 oz shredded cooked chicken (breast or rotisserie)
  • Broth: 6 cups chicken stock
  • Coconut Milk: 1 (13.5 oz) can full-fat, unsweetened

Vegetables:

  • 5 oz shiitake mushrooms, sliced
  • 1 small zucchini, cut into half-moons
  • ½ cup red bell pepper, thinly sliced

Aromatics:

  • 2 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 2-inch piece of lemongrass (lightly bruised)

Flavor Boosters

  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • Zest and juice of 1 lime
  • 1 tbsp butter + 1 tbsp avocado oil or other mild oil

Toppings (Optional)

  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp scallions, thinly sliced

Instructions

Step 1: Prep the Chicken

  • If using raw chicken, poach in chicken stock for 10–12 minutes until fully cooked, then shred. Keep the poaching liquid to enhance the soup.
  • Rotisserie chicken? Just shred it and set aside!

Step 2: Sauté the Veggies

  • Heat butter and oil in a large pot over medium heat.
  • Add mushrooms and red bell peppers. Cook for 3–4 minutes until tender.

Step 3: Toast the Aromatics

  • Stir in the ginger, garlic, and red curry paste. Cook for about 20 seconds until fragrant.

Step 4: Build the Broth

  • Deglaze the pot with chicken stock, scraping up browned bits. Add coconut milk, shredded chicken, lime zest/juice, fish sauce, and lemongrass. Bring to a gentle simmer for 15 minutes.

Step 5: Add the Final Veggies

  • Stir in zucchini slices and cook for 5 minutes or until just tender. Remove lemongrass before serving.

Notes

Serving Suggestions

  • Garnish with fresh cilantro and scallions.
  • Serve with cauliflower rice for a heartier meal or enjoy as-is.

Tips & Tricks

  • Lightly bruise lemongrass before adding to release the flavor.
  • Toasting the curry paste enhances the depth of flavor—don’t skip this step!
  • Zucchini should remain slightly crisp, so avoid overcooking.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in portions for up to 2 months.
  • Reheating: Gently warm on the stovetop over low heat to prevent the coconut milk from splitting.

Find it online: https://ketorecipesnow.com/keto-thai-coconut-curry-chicken-soup/