Keto Thai Curry Chicken Soup Recipe
This Keto Thai Curry Chicken Soup is a rich and creamy dish, featuring tender chicken, aromatic spices, and a coconut milk base. It's low-carb and packed with flavors from lemongrass, ginger, and Thai curry paste. Perfect for a comforting, healthy meal!
Print
Pin
Servings: 6
Ingredients
- 1.5 pound chicken breast diced
- ½ large red onion diced
- 1 red bell pepper diced
- 1 tbsp minced ginger
- 5 cloves garlic minced
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 4 tbsp red curry paste
- 2 makrut lime leaves
- 1 tsp salt plus more to taste
- 1 – 15oz can of full-fat coconut milk
- 4 cups chicken broth
- 1/4 cup lime juice
- 4 zucchini spiralized into noodles for serving
- Green onion for garnish
- Cilantro for garnish
Instructions
- Heat a large pot over medium-high heat and add ½ tbsp of coconut or avocado oil.
- Add ginger, garlic, red onion, red bell pepper, and lime leaves, and season with salt. Cook for 3-4 minutes until veggies soften.
- Stir in red curry paste and diced chicken breast until well combined.
- Add chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Taste and adjust salt or fish sauce if needed.
- Serve over fresh zucchini noodles, then top with lime juice, green onion, and cilantro.
Nutrition
Carbohydrates: 16.4g | Protein: 43.3g | Saturated Fat: 11.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Cholesterol: 129.1mg | Sodium: 2801mg | Fiber: 2.7g | Sugar: 5.2g | Vitamin A: 245IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 3.7mg