Keto Thai Coconut Curry Soup with Zucchini Noodles

Soups 20 mins 370 kcal
Keto Thai Coconut Curry Soup with Zucchini Noodles
Calories
370 kcal
Net Carbs
5gg
Fats
28gg
Protein
27gg

"Imagine the bright, fragrant aromas of a Thai kitchen drifting into your living room—a silky coconut milk broth, the heat of red curry, and the fresh snap of lime. This Keto Thai Coconut Curry Soup captures that essence while keeping carbs in check, making it an ideal low‑carb dinner for busy weekdays or relaxed weekends. By swapping traditional rice noodles for spiralized zucchini, you get a satisfying slurp that’s packed with fiber and virtually zero net carbs. The broth is enriched with coconut oil, red curry paste, ginger, and garlic, delivering a creamy, spicy base that’s both dairy‑free and keto‑friendly. Add a handful of shredded chicken for protein, a splash of fish sauce for umami, and finish with cilantro and green onions for a burst of fresh flavor. Quick to assemble and ready in under 30 minutes, this soup proves that keto doesn’t have to be boring—each spoonful is a tropical escape that fuels your body without derailing your macros. Serve hot, garnish generously, and enjoy a bowl of comfort that’s as nutritious as it is delicious."

Ingredients

Instructions

1

Heat coconut oil in a large pot over medium heat.

2

Add ginger, garlic, and red curry paste; sauté 1‑2 minutes until fragrant.

3

Stir in coconut milk and chicken broth, bringing the mixture to a gentle simmer.

4

Add fish sauce, lime juice, mushrooms, and red bell pepper; cook 5 minutes.

5

Season with salt, pepper, and optional erythritol; adjust heat to low.

6

Add shredded chicken and let warm through, about 2 minutes.

7

Just before serving, stir in zucchini noodles and cook 1‑2 minutes until just tender.

8

Ladle soup into bowls, garnish with cilantro and green onions, and serve immediately.

Prep

Gather Ingredients

1 tbsp coconut oil
1 tbsp red curry paste (no added sugar)
1 cup (240 ml) unsweetened full‑fat coconut milk
2 cups (480 ml) chicken broth (or vegetable broth)
2 tsp grated fresh ginger
2 garlic cloves, minced
1 tbsp fish sauce
1 tbsp fresh lime juice
1/2 cup sliced mushrooms
1 small red bell pepper, thinly sliced
2 medium zucchinis, spiralized into noodles (≈4 cups)
3 oz cooked shredded chicken breast (per serving)
1/4 cup fresh cilantro, chopped
1 tbsp sliced green onions
1 tsp erythritol (optional, for a hint of sweetness)
Salt and pepper to taste
Instructions

Step by Step

1

Heat coconut oil in a large pot over medium heat.

2

Add ginger, garlic, and red curry paste; sauté 1‑2 minutes until fragrant.

3

Stir in coconut milk and chicken broth, bringing the mixture to a gentle simmer.

4

Add fish sauce, lime juice, mushrooms, and red bell pepper; cook 5 minutes.

5

Season with salt, pepper, and optional erythritol; adjust heat to low.

6

Add shredded chicken and let warm through, about 2 minutes.

7

Just before serving, stir in zucchini noodles and cook 1‑2 minutes until just tender.

8

Ladle soup into bowls, garnish with cilantro and green onions, and serve immediately.