Classic Thai chicken soup flavored coconut, shiitake mushrooms and a spicy kick from red curry!
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If you like Thai food, you have got to try this soup! I shred chicken breast, add red pepper, shiitake mushrooms, coconut milk and Thai red curry paste to make this dish super flavorful. It takes a few steps, but it’s really worth the effort.
This Low Carb soup only takes 30 minutes from start to finish and has quickly become a favorite of mine! It has a little spicy kick from the curry, so if you prefer a little milder, you can reduce the amount of curry, as I’ve indicated in the notes.
This soup is absolutely packed with flavor and beautiful colors!
How to Make Thai Coconut Curry Soup
Ingredients
12 ounces chicken breast, shredded
6 cups chicken stock
5 ounces shiitake mushrooms, sliced
13.5 ounce can unsweetened full fat coconut milk
1 small zucchini, sliced into half moons
1/2 cup red pepper, sliced into thin strips
1 tablespoon fish sauce
2″ piece of lemongrass
2 tablespoons red curry paste
1 tablespoon scallions, thinly sliced
2 teaspoons ginger, grated
1 clove garlic, minced
zest and juice of 1 lime
Fresh cilantro for garnish
1 tablespoon butter
Keto friendly mild flavored oil
Preparation
Prepare the chicken by shredding cooked chicken breast.
I poached 2 chicken breasts in chicken stock, then shredded.
You can certainly use shredded rotisserie chicken instead, if you’d like.
Take the piece of lemongrass and hit it a few times with the back of your knife. This will release the flavor into the soup, which really adds so much!
Heat a large pot to medium, add in the butter and oil and sauté the mushrooms and red pepper for a few minutes. Add in the ginger and garlic, sauté for about 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.
Deglaze the pan with the chicken stock (I used the remaining poaching stock, along with more chicken stock). Add in the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions. Simmer for 15 minutes, uncovered.
Add in the zucchini and allow to cook 5 more minutes or until tender.
Discard the lemongrass, garnish with fresh cilantro and swerve with a squeeze of lime!
Store leftovers in the fridge for a few days or freeze.
Note: If you don’t like too much spice, you can reduce the red curry down to just 1 tablespoon. The soup will still have tremendous flavor, but will be a bit milder.
If you like the Thai red curry flavor, be sure to also try this Keto Salmon Coconut Curry or this Thai Marinated Flank Steak with a tasty Low Carb Peanut Dipping Sauce!
More Asian inspired Keto and Low Carb recipes…
Lime Cilantro Cauliflower Rice
Shop my favorite products on Amazon and check out my Keto Pantry List!
Thai Coconut Curry Chicken Soup – Keto and Low Carb
INGREDIENTS
- 12 ounces chicken breast shredded
- 6 cups chicken stock
- 5 ounces shiitake mushrooms sliced
- 13.5 ounce can unsweetened full fat coconut milk
- 1 small zucchini sliced into half moons
- 1/2 cup red pepper sliced into thin strips
- 1 tablespoon fish sauce
- 2″ piece lemongrass
- 2 tablespoons red curry paste
- 1 tablespoon scallions thinly sliced
- 2 teaspoons ginger grated
- 1 clove garlic minced
- zest and juice of 1 lime
- 1 tablespoon fresh cilantro
- 1 tablespoon butter
- Keto friendly mild flavored oil
PREPARATION
- Prepare the chicken by shredding cooked chicken breast. I poached 2 chicken breasts in chicken stock, then shredded. You can certainly use shredded rotisserie chicken instead, if you’d like.
- Take the piece of lemongrass and hit it a few times with the back of your knife. This will release the flavor into the soup, which really adds so much!
- Heat a large pot to medium, add in the butter and oil and sauté the mushrooms and red pepper for a few minutes. Add in the ginger and garlic, sauté for about 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.
- Deglaze the pan with the chicken stock (I used the remaining poaching stock, along with more chicken stock). Add in the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions.
- Simmer for 15 minutes, uncovered. Add in the zucchini and allow to cook 5 more minutes or until tender. Discard the lemongrass, garnish with fresh cilantro and swerve with a squeeze of lime! Store leftovers in the fridge for a few days or freeze.
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