Keto Chicken Coconut Soup

Indulge in the creamy, comforting flavors of Keto Chicken Coconut Soup, a low-carb delight brimming with wholesome ingredients and tantalizing spices. This hearty soup features tender chicken thighs simmered in a luscious blend of full-fat coconut milk and savory chicken broth, infused with aromatic garlic, fresh ginger, and curry powder for a fragrant, flavor-packed base. Vibrant red bell peppers, nutrient-rich spinach, and a squeeze of lime juice add a refreshing touch, while fish sauce and cayenne pepper bring a savory umami kick with a hint of heat. Topped with fresh cilantro and green onions, this keto-friendly recipe is not only easy to prepare in just 45 minutes, but also perfect for meal prep or cozy weeknight dinners. Serve it steaming hot, garnished with lime wedges, and savor a bowl of guilt-free indulgence that’s both satisfying and health-conscious.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp coconut oil
• 1 medium onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 medium red bell pepper
• 1 tbsp curry powder
• 0.5 tsp cayenne pepper
• 2 cans full-fat coconut milk
• 4 cups chicken broth
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups baby spinach
• 0.25 cup fresh cilantro leaves
• 2 green onions
• 4 lime wedges

Directions

Step 1

Chop the chicken thighs into bite-sized pieces. Set aside.

Step 2

Heat the coconut oil in a large pot over medium heat.

Step 3

Dice the onion, mince the garlic, and grate the ginger. Add to the pot and sauté until the onion is translucent, about 3-4 minutes.

Step 4

Cut the red bell pepper into thin strips and add them to the pot. Cook for another 2 minutes.

Step 5

Add the curry powder and cayenne pepper to the vegetables, stirring constantly for 1 minute to release the aromas.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.

Step 7

Add the chopped chicken thighs to the pot. Let it simmer for 15-20 minutes, or until the chicken is cooked through.

Step 8

Stir in the fish sauce, lime juice, salt, and pepper.

Step 9

Add the baby spinach and let it wilt for about 2 minutes.

Step 10

Chop the fresh cilantro and slice the green onions. Mix them into the soup just before serving.

Step 11

Ladle the soup into bowls and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2834.7g)

Amount per serving	% Daily Value*
Calories	3329.7

Total Fat 272.8g	0%
Saturated Fat 208.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 9728.8mg	0%
Total Carbohydrate 91.5g	0%
Dietary Fiber 27.5g	0%
Total Sugars 44.1g
Protein 158.5g	0%

Vitamin D 31.8IU	0%
Calcium 463.0mg	0%
Iron 41.2mg	0%
Potassium 5056.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.1%

Protein: 18.3%

Carbs: 10.6%