Low Carb Thai Chicken Soup
Warm up with a bowl of vibrant, flavorful Low Carb Thai Chicken Soup, a comforting yet healthy meal perfect for cozy nights or mindful eating. Packed with tender shredded chicken, creamy coconut milk, and aromatic red curry paste, this soup strikes the perfect balance of spicy, savory, and tangy goodness. Fresh vegetables like spiralized zucchini, bell peppers, and mushrooms fill each bite with texture and nutrients, while zesty lime and fresh cilantro brighten the dish to perfection. Quick and easy to prepare in just 45 minutes, this gluten-free, low-carb recipe is ideal for weeknight dinners or meal prepping. Indulge in this Thai-inspired soup and enjoy a hearty, guilt-free meal without compromising on flavor! Perfect for keto lifestyles and fans of Asian cuisine alike.
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Recipe Information
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
Instructions
Heat the avocado oil in a large pot or Dutch oven over medium heat.
Add the grated ginger, minced garlic, and minced lemongrass to the pot. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Add the chicken breasts to the broth. Cover the pot and let the chicken simmer for 12-15 minutes, or until fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Stir the coconut milk, fish sauce, lime juice, and lime zest into the soup base.
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.
Return the shredded chicken to the pot and stir to combine. Add salt and black pepper to taste.
Turn off the heat and garnish the soup with sliced green onion and fresh cilantro before serving.
Ladle the soup into bowls and enjoy hot. Optionally, serve with an additional wedge of lime for extra brightness.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 33.4 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 260 mg | 20% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4052 mg | 86% | |
*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.
