This low-carb and keto Thai curry soup is deliciously spicy, hearty and so comforting on chilly days. Plus, it takes just 20 minutes to make!
Here's the way we like our chicken soup: deliciously spicy and full of coconut curry flavor, tender, shredded chicken and low-carb veggies. This hearty Thai chicken soup can be served alone and will likely keep you feeling full for hours.
There is nothing complicated about this soup. It includes several pantry ingredients, store-bought rotisserie chicken, and takes about 20 minutes to make. Plus, it's an ideal make-ahead meal since it stores well in the fridge.
We use red curry paste to flavor the soup, but you can use green curry paste instead (both are delicious!). It's easy to customize this soup to your preferences. You can replace the sliced mushrooms and bell pepper with other low-carb veggies or you can swap the chicken with shrimp.
Each serving of this low-carb curry soup is 5.8 grams of net carbs.
Key Ingredients
A few notes on key ingredients:
- Rotisserie chicken: We recommend buying a rotisserie chicken that is organic, free-range and free of hormone. Also, check the ingredients to be sure that no sugar is added and only simple seasonings are used. We prefer to shred the chicken into smaller pieces for this recipe.
- Red curry paste: We use Mae Ploy curry paste since it's one of the best out there. By using a high-quality curry paste (like Mae Ploy), you typically use less paste (unlike Thai Kitchen) since it's more flavorful and spicy. This reduces the amount of carbs, and you don't need to supplement it with additional ingredients like ginger or garlic. If you can't find Mae Ploy, another good brand is Maesri. You may replace the red curry paste with green curry paste if desired (it's just as delicious!).
- Fish sauce: Fish sauce adds a salty, umami flavor to the soup. If you don't have on hand, you could swap with soy sauce (although it's not quite the same).
- Full-fat coconut milk: We recommend using Aroy-D coconut milk since it's one of the better coconut milks on the market. We've tried many other brands and weren't as happy with the results.
How To Make
STEP 1: In a large pot over medium heat, heat oil and add sliced bell pepper and mushrooms. Cook until tender and mushrooms begin to brown, about 6 minutes.
STEP 2: Stir in the fish sauce, red curry paste and shredded chicken. Stir until well combined.
STEP 3: Add chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for two to three minutes while stirring occasionally. Taste soup and add more curry paste (for heat) or fish sauce (for salty flavor) as desired. Remove from heat and serve immediately.
Recipe FAQ
Red curry paste uses dry red chilis as a base and green curry paste uses green chilis along with coriander roots as a base. Red curry paste is usually spicier than green curry paste, which is more subtle and slightly sweet. You may use either curry paste in this soup.
It's a sauce made from fish or krill that have been smothered in salt and fermented for a few months or up to two years. It's a popular condiment throughout Southeast Asia since it adds a salty, umami flavor to dishes.
You can store leftovers in a closed container in the fridge for up to 2 days.
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Thai Coconut Curry Soup with Chicken
Ingredients
- 2 ½ cups rotisserie chicken, shredded into small chunks
- ½ tablespoon extra-virgin olive oil
- 1 red bell pepper, ribs and seeds removed and cut into 1-inch long strips
- 8 ounces pre-sliced white mushrooms
- 1 tablespoon Mae Ploy Red Curry Paste or similar Thai red curry paste
- 2 tablespoons fish sauce
- 2 ½ cups low-sodium chicken broth
- 13.5 ounces Aroy-D Coconut Milk or similar canned coconut milk
- 1 tablespoon lime juice (optional)
- Fresh cilantro to garnish (optional)
Instructions
- Cook veggies: In a large pot over medium heat, heat oil and add sliced bell pepper and mushrooms. Cook until tender and mushrooms begin to brown, about 6 minutes.
- Add chicken, paste and sauce: Stir in the fish sauce, red curry paste and shredded chicken. Stir until well combined.
- Add liquids and finish: Add chicken broth and coconut milk and bring to a boil. Reduce heat and simmer for two to three minutes while stirring occasionally. Taste soup and add more curry paste (for heat) or fish sauce (for salty flavor) as desired. Remove from heat and serve immediately.
Notes
- You can store leftovers in a closed container in the fridge for up to 2 days.
- We recommend buying a rotisserie chicken that is organic, free-range and free of hormone. Also, check the ingredients to be sure that no sugar is added and only simple seasonings are used. We prefer to shred the chicken into smaller pieces for this recipe.
- We use Mae Ploy curry paste since it's one of the best out there. By using a high-quality curry paste (like Mae Ploy), you typically use less paste (unlike Thai Kitchen) since it's more flavorful and spicy. This reduces the amount of carbs, and you don't need to supplement it with additional ingredients like ginger or garlic. If you can't find Mae Ploy, another good brand is Maesri.
- Fish sauce adds a salty, umami flavor to the soup. If you don't have on hand, you could swap with soy sauce (although it's not quite the same).
- We recommend using Aroy-D coconut milk since it's one of the better coconut milks on the market. We've tried many other brands and weren't as happy with the results.
Made this last night for dinner and it was absolutely delicious! Hubby gave it 10 stars out of five and came back for seconds!! Definitely on the menu again.
Aww, so good to hear and thanks for sharing! Glad you and hubby enjoyed!