Keto Thai Coconut Chicken Soup

Looking for a flavorful and satisfying soup that’s low in carbs but big on taste? Look no further than this Keto Thai Coconut Chicken Soup! It’s a delightful blend of creamy coconut milk, tender chicken, and aromatic Thai herbs that transport your taste buds straight to Southeast Asia. This soup is quick, easy, and perfect for those following a ketogenic diet.

A Flavorful Bowl of Comfort

This Keto Thai Coconut Chicken Soup brings together the best elements of Thai cuisine—coconut milk, lemongrass, ginger, and lime—into a rich, comforting bowl of goodness. The base is smooth and creamy, thanks to the full-fat coconut milk, while the chicken adds a satisfying protein element. The aromatics give the soup a depth of flavor, and the red curry paste gives it just the right amount of heat and spice.

Perfect for Keto and Low-Carb Diets

If you’re following a keto or low-carb lifestyle, this soup is the ideal dish to add to your meal plan. It’s packed with healthy fats from the coconut milk, protein from the chicken, and minimal carbs, making it a filling meal without compromising your carb limit for the day. Each serving provides just 4g of net carbs, so you can enjoy a hearty, flavorful soup while staying on track with your keto goals.

Simple and Quick to Prepare

This Thai-inspired soup comes together quickly, making it a perfect weeknight meal. The prep time is minimal, and the ingredients are simple to find in most grocery stores. You’ll sauté the chicken, simmer the broth with herbs and spices, and in just about 20 minutes, you’ll have a steaming bowl of delicious soup ready to serve.

Customization to Your Taste

This soup is incredibly versatile. If you like it spicier, you can easily adjust the amount of red curry paste and chili pepper to suit your preferences. If you prefer more vegetables, consider adding zucchini, mushrooms, or spinach for extra nutrition. The best part? You can store it in the fridge for several days or freeze it for a future meal.

Conclusion

Keto Thai Coconut Chicken Soup is the perfect balance of comfort and flavor, all while being friendly to your low-carb lifestyle. It’s a perfect recipe for a cozy meal that doesn’t skimp on taste. Whether you’re looking to spice up your weeknight dinner or prepare a hearty soup for lunch, this dish is a must-try. So grab your ingredients and get ready to enjoy a bowl of creamy, aromatic goodness!

Keto Thai Coconut Chicken Soup

Cooking Time: 20 minutes
Prepping Time: 10 minutes
Servings: 4

Nutritional Information (per serving):

  • Calories: 330
  • Fat: 26g
  • Protein: 22g
  • Total Carbs: 6g
  • Fiber: 2g
  • Net Carbs: 4g
  • Sugar: 3g

Recipe Block Summary

Keto Thai Coconut Chicken Soup combines the rich flavors of coconut milk, tender chicken, and aromatic herbs like lemongrass, cilantro, and lime. This soup is quick, flavorful, and fits perfectly into a keto lifestyle, offering a light yet satisfying meal. The blend of spicy, tangy, and savory flavors makes it a comforting dish for any occasion.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups chicken broth
  • 2 stalks lemongrass, bruised and chopped
  • 2 kaffir lime leaves (optional)
  • 1-inch piece fresh ginger, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1-2 teaspoons red curry paste (adjust to taste)
  • 1 small chili pepper, sliced (optional for heat)
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste

Equipment:

  • Large pot or Dutch oven
  • Knife and chopping board
  • Measuring spoons
  • Spoon for stirring
  • Ladle for serving
  • Strainer (optional for removing lemongrass and lime leaves)

Instructions:

  1. Sauté the Chicken: In a large pot, heat the coconut oil over medium heat. Add the sliced chicken breast and sauté for about 5-7 minutes until the chicken is cooked through and slightly golden. Remove the chicken from the pot and set aside.
  2. Simmer the Broth: In the same pot, add the coconut milk and chicken broth. Stir in the bruised lemongrass, kaffir lime leaves (if using), ginger, garlic, fish sauce, lime juice, and red curry paste. Bring to a simmer over medium heat and let it cook for 5-7 minutes to infuse the flavors.
  3. Add the Chicken: Return the cooked chicken to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
  4. Season and Serve: Taste the soup and adjust seasoning with salt, pepper, or additional fish sauce for depth. If you like more heat, add the sliced chili pepper. Garnish with fresh cilantro before serving.

Notes:

  • This soup is perfect for meal prep; store it in the fridge for up to 4 days or freeze for up to a month.
  • Adjust the level of spice by varying the amount of red curry paste and chili pepper.
  • For extra flavor, add a squeeze of fresh lime juice right before serving.