Keto Thai Chicken Soup
Dive into the warm, exotic flavors of Keto Thai Chicken Soup, a low-carb twist on a beloved classic! This vibrant soup combines tender strips of chicken simmered in creamy coconut milk and aromatic Thai red curry paste, layered with the zest of ginger, garlic, and a touch of fish sauce for authentic depth. Packed with nutrient-rich spiralized zucchini noodles, crisp bell peppers, and earthy mushrooms, this dish is a perfect harmony of healthy and satisfying. Finished with a splash of fresh lime juice and garnished with cilantro and green onions, it’s a gluten-free, keto-friendly meal that’s brimming with bold flavors yet easy to prepare in just 40 minutes. Perfect for weeknight dinners or impressing guests, this comforting soup will transport your taste buds to the heart of Thailand while keeping your diet on track.
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Recipe Information
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
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for another 1-2 minutes until the paste darkens slightly.
Add the chicken strips to the pot and cook, stirring frequently, until the chicken is no longer pink, about 4-5 minutes.
Pour in the coconut milk, chicken broth, and fish sauce. Stir well to combine.
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.
Add the zucchini noodles and simmer for an additional 3-5 minutes until the zucchini is tender but still has a bit of crunch.
Remove the pot from heat. Stir in the lime juice, salt, and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro and chopped green onions.
Serve immediately and enjoy this warm, flavorful Keto Thai Chicken Soup!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 33.2 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4935 mg | 105% | |
*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.
