Keto Thai Curry Chicken Soup Recipe

There’s something grounding about cooking on a day when the weather feels a bit unsettled. The kind of day when a warm bowl of soup feels like exactly the right thing.

I remember slicing onions for this recipe once while the kitchen windows were slightly fogged from the cool air outside.

The scent of garlic and ginger started to rise, mixing with the warmth from the stove, and suddenly the room felt a little brighter.

A spoonful of red curry paste hit the heat next, and the aroma was instant, bold, warm, and full of promise, almost the same refreshing lift I get from a Tomato Burrata Salad on lighter days or the crisp, buttery comfort of an Asparagus Tart when I want something simple yet elegant.

That’s what I love about this Thai-inspired chicken soup. It doesn’t ask for much, but it brings so much comfort. A little spice, a little creaminess, a little freshness from lime and herbs, all coming together slowly in one pot. It’s simple, soothing, and full of flavor.

Why I Love This Recipe (And You Will Too)

• Layered Flavor: Ginger, garlic, curry paste, and coconut milk create a warm, aromatic base.
• Creamy but Light: Coconut milk gives richness without feeling heavy.
• Naturally Low-Carb: Packed with protein and veggies, no noodles required.
• Balanced Heat: Spicy, tangy, and soothing at the same time.
• Quick to Bring Together: Most of the work happens in one pot.

A Small Memory This Recipe Brings Back

This soup always reminds me of evenings when I wanted something warm but not too heavy, the kind of meal you can sip slowly while sitting in your favorite corner of the house.

Every time the lime hits the broth, it gives off a bright scent that reminds me of small, comforting moments: quiet dinners, rainy nights, or those times when you wrap your hands around a warm bowl just to enjoy the heat. It’s a simple soup, but it carries that little spark of coziness every time.

Recipe Origin or Trivia

Thai coconut curry soups, like Tom Kha, are known for combining aromatic spices, coconut milk, and bright acidic notes.

They traditionally use ingredients like lemongrass and galangal, but red curry paste brings many of those same flavors in an easy, accessible way.

This keto-friendly version keeps the essential balance of spicy, creamy, and tangy while using simple ingredients you can find anywhere.

Chef’s Pro Tips for Perfect Results

• Sauté the curry paste briefly to deepen the flavor
• Use full-fat coconut milk for the best texture
• Add vegetables in stages so nothing overcooks
• Taste at the end, fish sauce and lime balance the flavors
• Keep heat low after adding coconut milk to prevent separation
• Garnish with fresh cilantro or lime for brightness

Ingredients in This Recipe

Soup Base

1. 2 tbsp coconut oil, adds richness and helps aromatics bloom
2. 1 medium onion, sliced, builds a sweet base
3. 3 garlic cloves, minced, essential for flavor
4. 1 tbsp grated ginger, brightens and warms the broth
5. 2 tbsp red Thai curry paste, main source of spice and depth
6. 4 cups chicken broth, forms the body of the soup
7. 1 can (14 oz) full-fat coconut milk, creates creaminess
8. 2 cups cooked shredded chicken, easy protein addition
9. 1 tbsp fish sauce, adds saltiness and umami
10. 1 tbsp lime juice, balances richness
11. Salt and pepper to taste, adjust as needed

Low-Carb Add-Ins

1. 1 cup sliced mushrooms, adds heartiness
2. 1 cup spinach or bok choy, low-carb greens
3. ½ red bell pepper, thinly sliced, slight sweetness
4. Fresh cilantro, garnish and freshness

Kitchen Tools You’ll Need

1. Large pot or Dutch oven
2. Wooden spoon
3. Cutting board and knife
4. Ladle
5. Measuring spoons and cups

Instructions for Making This Recipe

1. Warm the Coconut Oil, Heat the oil in a large pot until it melts and shimmers.
2. Cook the Aromatics, Sauté the onion, garlic, and ginger until they soften and smell warm.
3. Add the Curry Paste, Stir in the curry paste and let it cook for a minute to deepen the flavor.
4. Pour In the Broth, Add the chicken broth and stir until the curry paste dissolves.
5. Pour In the Coconut Milk, Lower the heat and stir in the coconut milk so the soup turns creamy.
6. Add the Chicken, The shredded chicken goes in next to warm through.
7. Season the Pot, Add fish sauce, salt, pepper, and lime juice for balance.
8. Add the Vegetables, Add mushrooms and peppers and let them soften gently.
9. Add the Greens, Spinach or bok choy goes in last so it wilts softly.
10. Let It Settle & Serve, Let the soup sit on low heat for a minute so the flavors blend smoothly, then ladle it into bowls and top with cilantro or a squeeze of fresh lime. It pairs especially well with garlic butter vegetables or cauliflower rice.

Ingredient Substitutions

• You can replace the shredded chicken with cooked shrimp or tofu if you prefer a different protein.
• Coconut oil may be swapped with avocado oil if you want a lighter cooking fat with a neutral flavor.
• If you don’t have red Thai curry paste, you can use green or yellow curry paste for a slightly different flavor profile.
• Full-fat coconut milk can be substituted with light coconut milk, although the soup will be less creamy.
• Fish sauce may be replaced with soy sauce or coconut aminos if you need a milder or soy-based option.
• If spinach isn’t available, bok choy, kale, or Swiss chard will work well in the soup.

Texture & Flavor Secrets

• Sautéing the curry paste adds richness and intensity
• Coconut milk provides creaminess without carbs
• Lime brightens heavy flavors
• Mushrooms give depth and earthy notes

What to Avoid

• Boiling coconut milk, it can separate
• Adding greens too early, they wilt too much
• Skipping the lime juice, it balances the richness
• Using low-fat coconut milk, texture becomes thin

Nutrition Facts

• Calories: ~320 per serving
• Carbs: ~7g
• Fat: ~24g
• Protein: ~22g
• Fiber: ~2g
• Sugar: ~3g

Make-Ahead and Storage Tips

• Stores well for 3–4 days in the refrigerator
• Reheats gently on low heat
• Add greens fresh when reheating
• Can freeze if greens are added later

How to Serve This Dish

• With cauliflower rice
• Alongside keto garlic butter rolls
• Topped with extra lime and cilantro
• As a full meal or starter course

Creative Leftover Transformations

• Pour over cauliflower rice for a quick bowl
• Reduce on the stove for a thicker curry
• Add zucchini noodles for a keto ramen feel
• Use as sauce over grilled chicken

Variations to Try

• Green Curry Chicken Soup
• Spicy Thai Shrimp Coconut Soup
• Yellow Curry Vegetable Keto Soup
• Chicken & Zucchini Noodle Curry Soup
• Mild Coconut Curry Soup for Kids

FAQ’s

1. Is this soup spicy?
   It depends on the curry paste, use less for a mild version.
2. Can I make it dairy-free?
   Yes, it already is.
3. Can I use rotisserie chicken?
   Absolutely, it works perfectly.
4. Can I freeze the soup?
   Yes, but add greens only after reheating.
5. What can I use instead of fish sauce?
   Soy sauce or coconut aminos.
6. Can I make this vegetarian?
   Use vegetable broth and tofu.
7. Why did my coconut milk separate?
   Heat was too high, keep it low.
8. Can I add noodles?
   Yes, use keto-friendly shirataki noodles.
9. How do I make it spicier?
   Add chili flakes or extra curry paste.
10. What can I garnish it with?
    Cilantro, lime, green onions, or chili oil.

There’s something about this soup that makes even an ordinary day feel a little calmer. The gentle heat from the curry, the creaminess of the coconut milk, and the bright kick of lime come together in a way that feels both comforting and energizing.

It’s the kind of bowl you linger over, not because it’s complicated, but because every spoonful feels warm and balanced.

Whether you make it for a slow evening at home or a quick dinner when you need something reliable, this soup brings a quiet kind of comfort that stays with you long after the pot is empty.