Keto Coconut Curry Chicken Soup
Keto Coconut Curry Chicken Soup is a creamy, comforting bowl of tender chicken simmered in a rich, full-fat coconut milk base infused with warm curry spices. Low-carb vegetables like bell peppers and spinach add color, fiber, and micronutrients while keeping carbs in check. The natural silkiness of coconut milk and a blend of aromatic spices create an indulgent, takeout-inspired flavor profile without added sugars, starches, or thickeners, making it ideal for a satisfying keto-friendly meal.
Servings 4 servings
Calories 410kcal
Equipment
- Large Pot or Dutch Oven
- Cutting board
- Chef's knife
- Wooden Spoon
- measuring cups and spoons
Ingredients
For the Keto Coconut Curry Chicken Soup
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 1/4 teaspoon fine sea salt for seasoning the chicken
- 1/4 teaspoon black pepper for seasoning the chicken
- 1/4 cup yellow onion finely diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 2 tablespoons red curry paste ensure sugar-free and low carb
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups low-sodium chicken broth preferably homemade or sugar-free
- 1 can full-fat unsweetened coconut milk about 13 1/2 ounces, shaken well
- 1 tablespoon fish sauce optional, for umami depth
- 1 tablespoon fresh lime juice plus more to taste
- 1 medium red bell pepper seeded and thinly sliced
- 1 cup zucchini halved lengthwise and thinly sliced into half-moons
- 2 cups baby spinach loosely packed
- 1/4 cup fresh cilantro leaves chopped, plus extra for garnish
- 1/4 teaspoon red pepper flakes optional, for extra heat
- 1/2 teaspoon fine sea salt or to taste, for the soup base
Instructions
- Pat the chicken thighs dry with paper towels and season them on all sides with the salt and black pepper reserved for the chicken.
- Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
- Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until lightly browned on the outside and no longer pink on the surface, about 5 to 7 minutes.
- Stir in the diced onion and cook until softened and translucent, about 3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute, being careful not to let the garlic brown.
- Stir in the red curry paste, turmeric, cumin, and coriander until the chicken and aromatics are well coated and the spices are fragrant, about 1 minute.
- Pour in the chicken broth and stir well to dissolve the curry paste and spices into the liquid, then bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to a simmer and cook uncovered for 8 to 10 minutes, or until the chicken is cooked through and the flavors begin to meld.
- Stir in the full-fat coconut milk, fish sauce if using, and lime juice, then bring the soup back to a gentle simmer without boiling vigorously.
- Add the sliced red bell pepper and zucchini and simmer until the vegetables are just tender but still bright in color, about 4 to 5 minutes.
- Stir in the baby spinach and chopped cilantro and cook until the spinach wilts, about 1 minute, then taste and season the soup with the remaining sea salt and red pepper flakes if using.
- Remove the pot from the heat and let the soup sit for a minute to thicken slightly, then ladle into bowls and garnish with extra cilantro and a squeeze of lime if desired before serving.
Notes
For the lowest carb count, confirm that your curry paste and chicken broth are free of added sugars, starches, and fruit juices. You can adjust the heat level by starting with less curry paste and adding more to taste. For a thicker, creamier texture without starch, let the soup simmer uncovered a bit longer to reduce slightly, or blend a small portion of the soup and stir it back in. This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months; reheat gently over low to medium heat and avoid boiling hard so the coconut milk stays smooth.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 9g | Protein: 27g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 980mg | Fiber: 2g | Sugar: 4g