Keto Thai Chicken Soup

Dive into the vibrant flavors of Keto Thai Chicken Soup, a low-carb twist on a beloved classic that’s both comforting and nutritious. This fragrant soup combines tender strips of chicken, creamy coconut milk, and bold Thai red curry paste for a rich and satisfying base. Packed with fresh vegetables like spiralized zucchini noodles, red bell peppers, and mushrooms, it delivers plenty of texture and color while keeping carbs in check. The addition of fresh lime juice, fish sauce, and optional kaffir lime leaves adds a tantalizing tang and authentic Thai flair. Finished with a garnish of cilantro and green onions, this one-pot meal is ready in just 40 minutes and perfect for anyone following a keto or low-carb lifestyle. Whether you’re seeking a cozy weeknight dinner or an exotic flavor experience, this Keto Thai Chicken Soup is sure to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Thai red curry paste
• 1 pound Chicken breast, boneless and skinless, cut into thin strips
• 1 can (13.5 ounces) Coconut milk (full fat)
• 4 cups Chicken broth
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice, freshly squeezed
• 2 medium Zucchini, spiralized into noodles
• 1 cup Mushrooms, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 2 leaves Kaffir lime leaves (optional, for authentic flavor)
• 2 tablespoons Fresh cilantro, chopped
• 2 stalks Green onions, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

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

Step 2

Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 3

Stir in the Thai red curry paste and cook for another 1-2 minutes until the paste darkens slightly.

Step 4

Add the chicken strips to the pot and cook, stirring frequently, until the chicken is no longer pink, about 4-5 minutes.

Step 5

Pour in the coconut milk, chicken broth, and fish sauce. Stir well to combine.

Step 6

Add the mushrooms, red bell pepper, and kaffir lime leaves (if using). Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.

Step 7

Add the zucchini noodles and simmer for an additional 3-5 minutes until the zucchini is tender but still has a bit of crunch.

Step 8

Remove the pot from heat. Stir in the lime juice, salt, and black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro and chopped green onions.

Step 10

Serve immediately and enjoy this warm, flavorful Keto Thai Chicken Soup!

Nutrition Facts

Serving size	(2583.1g)

Amount per serving	% Daily Value*
Calories	2173.2

Total Fat 139.5g	0%
Saturated Fat 108.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 5849.4mg	0%
Total Carbohydrate 69.2g	0%
Dietary Fiber 11.7g	0%
Total Sugars 33.2g
Protein 175.3g	0%

Vitamin D 73.0IU	0%
Calcium 332.3mg	0%
Iron 17.4mg	0%
Potassium 4934.8mg	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: 56.2%

Protein: 31.4%

Carbs: 12.4%