Description
A rich, aromatic coconut-based Thai soup with red curry and tender chicken, perfect for keto diets. This 20-minute recipe delivers spicy, creamy comfort food with zero sugar, no starches, and healthy fats from coconut milk and bone broth.
Ingredients
4 boneless, skinless chicken thighs
2 15-ounce cans full-fat coconut milk
4 tablespoons red curry paste (no added sugar or starch)
3 cups chicken stock (organic bone broth recommended)
2 medium carrots (optional for strict keto)
1 medium red bell pepper, chopped
½ medium yellow onion, chopped
1-inch piece fresh ginger, minced
4 cloves garlic, minced
Juice of 1 lime
1 cup fresh spinach or kale
1 teaspoon sea salt (adjust to taste)
2 tablespoons unsalted cashew pieces or rice noodles (optional keto-friendly carbs)
Instructions
Slice chicken thighs into ½-inch strips
Heat 1 tablespoon coconut oil in a large pot over medium heat until shimmering
Add onions, ginger, garlic, and 3 cloves garlic until fragrant (1-2 minutes)
Stir in red curry paste until aromatic (1 minute)
Pour in chicken stock and coconut milk, bringing to a gentle simmer
Add carrots and red bell pepper, simmering 5-7 minutes until tender
Poach chicken strips in broth until fully cooked (5-6 minutes)
Finish with lime juice, spinach/kale, and optional cashews or noodles
Notes
For strict keto, omit carrots and optional carbs
Use red bell pepper for mild sweetness or jalapeño for extra heat
Substitute chicken breast for leaner protein
Store leftovers in an airtight container up to 3 days
Double spice by adding 1 teaspoon chili flakes
- Prep Time: 5
- Cook Time: 15
- Category: Main dish
- Method: Stir-fry and Simmering
- Cuisine: Thai