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- 1 lb chicken breast, diced - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk - 2 cups chicken broth - 1 cup zucchini, diced - 1 red bell pepper, diced - 1 cup baby spinach - 2 tablespoons fish sauce - 1 teaspoon lime juice - Salt and pepper to taste - Fresh cilantro and lime wedges for garnish Each ingredient plays a key role in creating the rich, bold taste of this soup. The chicken provides protein and a hearty base, while the coconut oil adds healthy fat and depth. The onion and garlic bring sweetness and aroma. Fresh ginger gives a warm kick, and the red curry paste packs in the flavor, with just the right amount of spice. Coconut milk makes the soup creamy and adds a sweet note. The chicken broth enhances the overall taste and helps to create a comforting texture. For the vegetables, zucchini and bell pepper offer crunch and color. Baby spinach adds nutrients and wilts beautifully into the soup. The fish sauce and lime juice provide that essential umami and tang, rounding out the dish. Finally, fresh cilantro and lime wedges elevate the presentation and flavor. You can enjoy this dish warm, knowing that each bite is a balance of flavors. {{ingredient_image_1}} To start, heat one tablespoon of coconut oil in a large pot over medium heat. Once the oil is hot, add one finely chopped onion. Sauté the onion until it turns translucent, which takes about five minutes. This step builds a great flavor base. Next, stir in three cloves of minced garlic and one tablespoon of grated ginger. Cook these for one more minute until they smell amazing. Now, it's time to add the star of the dish: one pound of diced chicken breast. Add it to the pot and cook until it browns on all sides. This step seals in the juices and adds a nice texture. After the chicken is browned, mix in two tablespoons of red curry paste. Make sure the chicken gets well-coated with the paste for that rich, spicy flavor. Once the chicken is ready, pour in one can of coconut milk and two cups of chicken broth. Bring this mixture to a gentle boil. The coconut milk adds creaminess, while the broth adds depth. Then, add one cup of diced zucchini and one diced red bell pepper. Lower the heat and let it simmer for about ten minutes. This helps the flavors blend together nicely. After simmering, it's time for the final touches. Stir in one cup of baby spinach, two tablespoons of fish sauce, and one teaspoon of lime juice. Cook until the spinach wilts, which takes about two to three minutes. Finally, taste your soup and season with salt and pepper as needed. This final touch enhances all the flavors in your soup. Enjoy your warm, flavorful bowl of Thai Curry Keto Chicken Soup! You can change the heat of your soup by adjusting the red curry paste. Start with one tablespoon, then taste. If you want more spice, add more paste. Fresh chili peppers also give an extra kick. Slice them thin and toss them in. You control how spicy your dish becomes! To get a rich texture, always use full-fat coconut milk. It makes your soup creamy and smooth. If you want it even creamier, blend in a small portion of the soup. This makes a velvety base that feels great in your mouth. This soup pairs well with keto-friendly bread or rice. If you plan ahead, prepare the soup and store it in the fridge. It reheats nicely, making it perfect for quick meals. Just warm it on the stove before serving. Enjoy the rich flavors again and again! Pro Tips Adjust Spice Level: Feel free to modify the amount of red curry paste to suit your heat preference. Start with less and add more if you like it spicier! Use Fresh Ingredients: Fresh herbs, ginger, and garlic will enhance the flavor of your soup significantly compared to dried versions. Garnish Wisely: Adding fresh cilantro and lime wedges right before serving not only improves presentation but also adds a burst of freshness to each bite. Make it Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. The flavors will deepen, making it even more delicious! {{image_2}} You can easily change the protein in this soup. Instead of chicken, try shrimp or tofu. Shrimp cooks fast and adds a nice, sweet flavor. Tofu absorbs all the great spices in the soup. If you want a different taste, use beef or pork. These meats bring a richer profile and pair well with the curry flavors. Feel free to swap out veggies based on your taste. Instead of zucchini, use broccoli or cauliflower for a crunchy bite. Both will soak up the curry taste. You can also add greens like kale or Swiss chard. They add color and nutrients, making your soup even healthier. Want to boost the flavor? Fresh herbs like basil or mint work great. They add a burst of freshness that lifts the dish. You can also include lime zest for a zesty kick. This adds a bright note that balances the creaminess of the coconut milk. After enjoying your soup, let it cool completely. Then, transfer it to airtight containers. This helps keep the flavors fresh. Store it in the fridge for up to 3 days. If you want to enjoy it later, just make sure to follow the next steps. For long-term storage, freeze your soup in portions. This way, you can easily reheat just what you need. Use freezer-safe containers or bags. Before cooking, thaw the soup in the refrigerator overnight. This keeps the texture nice and prevents ice crystals. To reheat, the stove is your best friend. Heat it gently on medium-low. If the soup thickens, add a splash of broth. This helps restore the creamy texture. Stir often to ensure even heating. Enjoy it warm for a comforting meal! Yes, this soup is great for a keto diet. It uses low-carb ingredients. The chicken breast is lean and protein-rich. Coconut milk adds healthy fats without carbs. Vegetables like zucchini and bell pepper keep carbs low while adding fiber and vitamins. This dish helps you stay in ketosis while enjoying a tasty meal. You can make this soup ahead of time. It stores well in the fridge. Let it cool down first. Transfer it to airtight containers. It will last for up to three days. Reheat on the stove when you're ready to eat. If it thickens, add a splash of broth to restore the texture. You can serve this soup with many tasty sides. For a crunch, try keto-friendly bread. A side salad with greens and avocado works well too. You might also enjoy cauliflower rice for a filling option. Fresh herbs like cilantro add a nice touch. Each of these pairs nicely with the soup's rich flavors. This recipe offers a simple way to make Thai Curry Keto Chicken Soup. We covered all ingredients, from chicken and spices to fresh vegetables. You learned how to prepare, cook, and store the soup. Feel free to customize flavors and swap proteins. This dish is a great meal prep option, perfect for busy days. Enjoy making it your own! You’ll love every spoonful of this tasty and healthy soup.

Thai Curry Keto Chicken Soup

A delicious and creamy Thai-inspired chicken soup that's low in carbs and packed with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 2 cups chicken broth
  • 1 cup zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup baby spinach
  • 2 tablespoons fish sauce
  • 1 teaspoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
  • Add the diced chicken breast to the pot, cooking until browned on all sides.
  • Stir in the red curry paste until the chicken is well coated.
  • Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
  • Add the diced zucchini and red bell pepper, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
  • Stir in the baby spinach, fish sauce, and lime juice, cooking until the spinach wilts (about 2-3 minutes).
  • Season with salt and pepper to taste, adjusting the flavors as needed.
  • Serve hot, garnished with fresh cilantro and lime wedges for an extra zing!

Notes

Adjust the red curry paste for desired spice level.
Keyword chicken, curry, keto, low carb, soup