Low-Carb Spicy Thai Coconut Chicken Soup

Indulge in the exotic flavors of Thailand with this spicy and aromatic Low-Carb Spicy Thai Coconut Chicken Soup. Perfect for anyone following a keto diet, this soup is rich in fats, packed with protein, and low in carbohydrates, making it a guilt-free, comforting meal.

Course Dinner

Cuisine Thai

Keyword Keto, Keto Dinner, Low-Carb, Low-Carb Soup, spicy coconut soup, Thai chicken soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 350kcal

Equipment

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons

Ingredients

1 lb Chicken breasts, skinless and boneless (450g)
2 tbsp Coconut oil (30 ml)
2 tbsp Fresh ginger, minced (30 ml)
3 Garlic cloves, minced
2 tbsp Red curry paste (30 ml)
4 cups Chicken broth, low-sodium (960 ml)
13.5 oz can Coconut milk, full-fat (400 ml)
1 tbsp Fish sauce (15 ml)
1 tbsp Erythritol or preferred keto sweetener (12g)
2 tbsp Lime juice, freshly squeezed (30 ml)
1 medium Red bell pepper, thinly sliced (approx. 119g)
1 cup Shiitake mushrooms, sliced (70g)
2 cups Baby spinach (60g)
¼ cup Fresh cilantro, chopped for garnish (4g)
1 tsp Red chili flakes, for garnish (2g)
Salt and pepper, to taste

Instructions

Begin by preparing your ingredients: slice the chicken breasts into thin strips, mince the garlic and ginger, slice the red bell pepper and shiitake mushrooms, and chop the cilantro.
Heat the coconut oil in a large pot over medium heat. Once hot, add the minced ginger and garlic, sauté for 1 minute until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors.
Add the chicken strips to the pot and season with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to a simmer.
Stir in the coconut milk, fish sauce, and erythritol. Mix well until the erythritol is dissolved and the soup is smooth.
Add the sliced red bell pepper and shiitake mushrooms to the pot. Let the soup simmer for 20 minutes to allow the flavors to meld together.
A few minutes before serving, add the baby spinach and cook until wilted.
Remove the pot from heat and stir in the freshly squeezed lime juice. Adjust seasoning with salt and pepper if necessary.
Serve hot, garnished with chopped cilantro and a sprinkle of red chili flakes for an extra kick.

Notes

For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.

If you prefer a milder soup, start with 1 tablespoon of red curry paste and adjust to taste.

The erythritol can be replaced with another keto-friendly sweetener of your choice. Adjust the amount based on the sweetness level of your sweetener.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition