Classic Thai chicken flavored with coconut, shiitake mushrooms with special little spicy kick from red curry makes this one delicious soup!
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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, which you can adjust the amount if you’d like.
This soup is absolutely packed with Asian flavor, not to mention, just look at those gorgeous colors!
This would be a beautiful and tasty soup to serve as an appetizer at your next dinner party or family get together. But it’s certainly hearty enough to serve as a complete meal.
What’s in Thai Curry Coconut Soup?
- Chicken breasts
- Chicken stock
- Shiitake mushrooms
- Unsweetened full fat coconut milk
- Zucchini
- Red pepper
- Fish sauce
- Lemongrass
- Red curry paste
- Scallions
- Fresh ginger
- Garlic clove
- Lime
- Cilantro
- Grass-fed butter
- Keto friendly mild flavored oil
*Exact measurements are listed in the recipe card below.
How to Make Keto Thai Coconut Curry Soup
You’ll start by poaching 2 chicken breasts in chicken stock until tender.
Continue by shredding the cooked chicken breasts.
You can certainly use shredded rotisserie chicken instead, if you’d like.
When selecting rotisserie chicken, be sure and look at the label for added sugar or other ingredients that aren’t recommended for those on Keto or low carb diets.
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.
Can I Freeze Keto Chicken Curry Soup?
You sure can! Once it has finished cooling to room temp, just place it in a air tight container and place it in the freezer for up to a couple of months.
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!
What is Curry? Is Curry Spicy?
Curry is basically a term used to describe Asian cuisine seasoned with a mixture of spices along with curry powder or curry paste. Curry typically has a bit of a bite because of the red peppers and chilies used to make the curry paste or powder.
If you don’t like too much spice, you can reduce the red curry down in this Keto Curry Soup to just 1 tablespoon. It’ll still have tremendous flavor, but will be a bit milder.
Are There Carbs in Keto Chicken Curry Soup?
So many assume you can’t enjoy the traditional Asian flavors of Curry Coconut Soup. That’s not the case with this Keto version, because there’re only 6 net carbs per serving! How great is that?
Are Mushrooms Keto?
There are only about 4 net carbs per 1/2 cup serving of shiitake mushrooms. But, it’s not just the low carbs that make them great for Keto, they are nutritious too!
Mushrooms are mild in flavor and take on the flavor of whatever you season them with and can be a wonderful vessel for healthy fats, such as olive oil, cheeses, even butter.
More Asian Low Carb Recipes
- Lime Cilantro Cauliflower Rice
- Thai Red Coconut Curry Pork
- Egg Roll in a Bowl
- Easy Stir Fry Pork
- Pork Fried Cauliflower Rice
- Bang Bang Salmon Cakes
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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.
NOTES
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