Keto Thai Coconut Soup
Delight your taste buds with this flavorful and creamy Keto Thai Coconut Soup, a low-carb twist on a traditional Thai classic. Packed with bold flavors from aromatic garlic, fresh ginger, and red curry paste, this dish combines tender shredded chicken, earthy mushrooms, and rich coconut milk for a comforting yet keto-friendly meal. A splash of fish sauce and fresh lime juice provides the perfect balance of umami and tang, while spiralized zucchini serves as a guilt-free noodle substitute. Garnished with vibrant cilantro, green onion, and spicy red chili slices, this soup is as beautiful as it is delicious. Ready in just 30 minutes and perfect for meal prep, it’s an ideal choice for busy keto enthusiasts craving an authentic Thai experience with minimal carbs.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 Garlic cloves, minced
- 2 teaspoons Fresh ginger, grated
- 2 tablespoons Red curry paste
- 4 cups Chicken broth (unsweetened, low-carb)
- 1 can (13.5 oz) Coconut milk (unsweetened, full-fat)
- 2 cups Shredded cooked chicken
- 1 cup Mushrooms, thinly sliced
- 1 tablespoon Fish sauce
- 2 tablespoons Fresh lime juice
- 1 Zucchini, spiralized (optional low-carb noodle substitute)
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onion, sliced
- 1 tablespoon Red chili slices (optional, for garnish)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat a large pot over medium heat and add the coconut oil.
Once the oil is hot, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Pour in the chicken broth and bring it to a gentle simmer.
Add the coconut milk to the pot, stirring to combine, and allow the soup to return to a simmer.
Add the shredded cooked chicken and sliced mushrooms to the pot and simmer for 5-7 minutes until the mushrooms are tender and the chicken is warmed through.
Stir in the fish sauce, lime juice, salt, and pepper. Adjust the seasoning to taste.
Optional: Add the spiralized zucchini and cook for 1-2 minutes, just until tender but still slightly firm.
Ladle the soup into bowls and garnish with fresh cilantro, sliced green onion, and red chili slices if desired.
Serve immediately and enjoy your Keto Thai Coconut Soup!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 848 mg | 18% | |
*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.
