Keto Coconut Curry Chicken Soup with Zucchini Noodles

Soups 25 mins 452 kcal
Keto Coconut Curry Chicken Soup with Zucchini Noodles
Calories
452 kcal
Net Carbs
8gg
Fats
36gg
Protein
26gg

"When the weather turns chilly, nothing comforts the soul like a steaming bowl of soup that’s both creamy and aromatic. This Coconut Curry Chicken Soup marries the rich, silky texture of full‑fat coconut milk with the bright heat of red curry paste, delivering a flavor punch that stays keto‑friendly. Tender chicken thighs soak up the fragrant broth, while cauliflower, bell pepper, and a modest amount of onion add just enough veggie goodness without spiking carbs. The star of the show is the zucchini noodles – they swirl through the soup like delicate ribbons, turning a traditional curry into a low‑carb, gluten‑free masterpiece. Perfect for a quick weeknight dinner or a cozy weekend lunch, this recipe requires only 15 minutes of prep and 25 minutes on the stove. For extra zing, finish each bowl with a squeeze of lime, a drizzle of sesame oil, and a sprinkle of fresh cilantro. Serve hot, and watch how this vibrant, nutrient‑dense soup becomes a new keto staple in your kitchen."

Ingredients

Instructions

1

Heat coconut oil in a large pot over medium heat.

2

Add the diced onion and sauté 3‑4 minutes until translucent.

3

Stir in garlic, ginger, and red curry paste; cook 1 minute until fragrant.

4

Add chicken pieces and brown them lightly, about 3 minutes.

5

Pour in coconut milk and chicken broth, scraping the bottom to release any browned bits.

6

Bring the soup to a gentle boil, then reduce to a simmer.

7

Add cauliflower florets and sliced bell pepper; simmer 5‑7 minutes until vegetables are tender.

8

Season with lime juice, fish sauce, salt, and pepper; adjust heat to taste.

9

Just before serving, stir in the zucchini noodles and cook 2 minutes until just wilted.

10

Drizzle with sesame oil, garnish with cilantro, and serve hot.

Prep

Gather Ingredients

1 lb boneless skinless chicken thighs, cut into bite‑size pieces
2 tbsp coconut oil
1/4 medium onion, finely diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp red curry paste (no added sugar)
1 can (13.5 oz) full‑fat coconut milk
2 cups low‑sodium chicken broth
1 cup cauliflower florets
1 cup red bell pepper, sliced
2 medium zucchinis, spiralized into noodles (about 4 cups)
1 tbsp lime juice
1 tsp fish sauce (optional)
Salt and freshly ground black pepper to taste
1 tsp sesame oil (optional, for finishing)
2 tbsp fresh cilantro, chopped (for garnish)
Instructions

Step by Step

1

Heat coconut oil in a large pot over medium heat.

2

Add the diced onion and sauté 3‑4 minutes until translucent.

3

Stir in garlic, ginger, and red curry paste; cook 1 minute until fragrant.

4

Add chicken pieces and brown them lightly, about 3 minutes.

5

Pour in coconut milk and chicken broth, scraping the bottom to release any browned bits.

6

Bring the soup to a gentle boil, then reduce to a simmer.

7

Add cauliflower florets and sliced bell pepper; simmer 5‑7 minutes until vegetables are tender.

8

Season with lime juice, fish sauce, salt, and pepper; adjust heat to taste.

9

Just before serving, stir in the zucchini noodles and cook 2 minutes until just wilted.

10

Drizzle with sesame oil, garnish with cilantro, and serve hot.