Low Carb Thai Chicken Soup

Indulge in a warm, aromatic bowl of Low Carb Thai Chicken Soup, a flavorful and wholesome dish that brings the vibrant taste of Thailand to your table with a keto-friendly twist. This creamy soup is crafted with tender shredded chicken, full-fat coconut milk, and a fragrant blend of red curry paste, ginger, garlic, and lemongrass, delivering a rich, savory broth. Packed with low-carb veggies like spiralized zucchini, red bell peppers, and mushrooms, it’s both nutritious and satisfying. Finished with a splash of lime juice and a fresh cilantro garnish, this 30-minute recipe offers a delightful balance of spicy, tangy, and creamy flavors. Perfect for a light, healthy dinner or meal prep, this soup is easy to make and bursting with bold flavors, all while being gluten-free, dairy-free, and low in carbs.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 450 grams Chicken breast (boneless, skinless)
• 400 ml Coconut milk (full-fat, canned)
• 500 ml Chicken broth (low-sodium)
• 2 tablespoons Red curry paste
• 1 tablespoon Fish sauce
• 1 tablespoon Ginger (freshly grated)
• 2 cloves Garlic (minced)
• 1 tablespoon Lemongrass stalk (minced or paste form)
• 200 grams Zucchini (spiralized or chopped)
• 1 medium Red bell pepper (thinly sliced)
• 150 grams Mushrooms (sliced)
• 3 stalks Green onion (sliced thinly)
• 2 tablespoons Fresh cilantro (chopped)
• 1 large Lime (juice and zest)
• 1 tablespoon Avocado oil (or coconut oil)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat the avocado oil in a large pot or Dutch oven over medium heat.

Step 2

Add the grated ginger, minced garlic, and minced lemongrass to the pot. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for another minute to release its flavors.

Step 4

Pour in the chicken broth and bring the mixture to a gentle simmer.

Step 5

Add the chicken breasts to the broth. Cover the pot and let the chicken simmer for 12-15 minutes, or until fully cooked through.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.

Step 7

Stir the coconut milk, fish sauce, lime juice, and lime zest into the soup base.

Step 8

Add the spiralized zucchini, sliced red bell pepper, and mushrooms to the pot. Simmer for 5-7 minutes, or until the vegetables are tender but not overcooked.

Step 9

Return the shredded chicken to the pot and stir to combine. Add salt and black pepper to taste.

Step 10

Turn off the heat and garnish the soup with sliced green onion and fresh cilantro before serving.

Step 11

Ladle the soup into bowls and enjoy hot. Optionally, serve with an additional wedge of lime for extra brightness.

Nutrition Facts

Serving size	(2078.3g)

Amount per serving	% Daily Value*
Calories	2036.8

Total Fat 130.4g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 382.5mg	0%
Sodium 3766.9mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 33.4g
Protein 164.2g	0%

Vitamin D 69.0IU	0%
Calcium 260.4mg	0%
Iron 21.6mg	0%
Potassium 4051.8mg	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: 56.0%

Protein: 31.4%

Carbs: 12.6%