With the signature curry and ginger spice, this Thai coconut soup is delicious and also delightfully low in carbs. You can easily turn this Thai soup recipe into a vegetarian dish. Enjoy this creamy soup recipe any time of the year!
Thai food is unmistakable. It has a comforting and unique aroma that doesn't just warm your body but your entire mind. Many of the spices you'll find in curry have been used in homeopathic remedies for centuries.
This soup uses many of those same spices. It's the perfect thing to enjoy when you are feeling run down and want something to pick you up. The spicy ginger and curry flavors are surrounded by a thick coconut cream broth.
It is a nourishing soup that is becoming one of my favorite types of comfort foods. As you read through this recipe, I'll share some tips that will help you make the best Thai soup you have ever made.
Ingredients Needed For Thai Coconut Soup
All of the ingredients for this soup are easy to find and wonderfully low in carbs. Here's more information about what you'll need before you start to make it.
You'll need some type of oil to saute the spices. I used olive oil, but you can use avocado oil instead.
Use both ginger paste and Thai red curry paste. I don't recommend trying to use fresh minced ginger since it will leave large bites of ginger in your soup. You can use ginger powder if you can't find ginger paste.
For the broth, use a combination of fish sauce, chicken broth, and coconut milk.
Do not use coconut milk that is sold in the dairy section. Use a can of coconut milk. It is thicker and creamier!
For the sweetener, I used Swerve brown sugar substitute. You could use a liquid sweetener, but don't try to use a granular sweetener. It won't dissolve the same way.
Tip: Check out this guide on all low-carb sweeteners to find the one that works best for you!
The best type of vegetables for this soup are mushrooms and onion. Any type of onion will work in this soup - red, white, or yellow.
Try adding some fresh lime juice to the soup because it really brings out some incredible flavors.
Shredded white meat chicken tastes the best in this soup. If you don't have time to cook chicken, just use some rotisserie chicken!
Add just enough salt to make it taste how you want it to - it doesn't take much. Then, garnish with fresh cilantro (if you like how cilantro tastes).
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Only sauté the ginger paste and curry paste until it is fragrant. Don't overcook them.
- Make sure the brown sugar substitute is completely melted and dissolved before you add the chicken broth and coconut milk.
- If you are trying to cut back on your salt intake, use low-sodium chicken broth.
How To Make Keto Thai Coconut Chicken Soup
All of the instructions for this soup are in the printable recipe card at the bottom of this post. First, here are some more tips and some step-by-step photos of the process.
Sauté The Ginger and Curry Paste
The very first step is to sauté the ginger and curry paste in olive oil. Do this just until you start to smell the aroma. It doesn't take long.
Whisk In Sweetener and Fish Sauce
Keep whisking everything together until it is perfectly dissolved.
Add Broth Ingredients
Next, add the chicken broth and canned coconut milk to the skillet. Keep stirring everything together until it is smooth. Bring this to a low boil.
Add The Mushrooms And Onions
After it starts to boil, reduce the heat and add the mushrooms and onions. Make sure the onions are chopped into small pieces. This is a soup, so you don't want large pieces of onions in it.
Keep simmering the soup until the vegetables are soft.
Stir In Chicken And Lime Juice
You are almost done! Just add the shredded chicken and lime juice and cook it for about five more minutes. Garnish with some cilantro, and you are ready to eat!
What To Serve With Thai Coconut Curry Coup
This is a very filling and rich soup, so you don't need to serve very much with it. If you want to have low-carb bread to dip into the soup, make some keto naan. It only has 4g net carbs in each piece.
Cauliflower rice is another really delicious side dish that tastes perfect with the soup.
Or, serve this soup as the first course and make slow cooker pork curry. It will have the same spicy curry taste and be incredibly filling.
Frequently Asked Questions About Keto Thai Coconut Soup
Before we get to the printable recipe card just a little bit further below, here are some questions people often ask about how to make a low-carb Thai soup.
How do you make this soup vegetarian?
Just make a few simple tweaks to turn this chicken soup into a vegetarian one. Leave the chicken out or replace it with some tofu. Substitute soy sauce for the fish sauce and use vegetable broth instead of chicken broth!
Is this the same thing as Tom Kha Gai Soup?
Yes, this is a keto-friendly version of Tom Kha Kai (or Gai) soup. Tom Kha Gai chicken soup is one you'll find on Thai restaurant menus. It is traditionally made with sugar, lemongrass, and many of the same ingredients I used.
How do you store leftover coconut soup?
Store this soup in an airtight food storage container in the refrigerator. It will stay fresh for up to 4 days.
Whether you want a filling and creamy soup on a cold day or you are just craving Thai curry, this soup will hit the spot.
More Keto Soup Recipes
If you enjoyed this Thai coconut soup, here are some more low-carb soup recipes you should check out. They are some of my favorites!
- Cheesy Broccoli Cauliflower Soup With Sausage is so rich and flavorful and tastes like a coffeeshop favorite.
- Keto Mexican Chicken Soup is a slow cooker recipe that literally cooks all day and has a wonderful spice.
- Chicken Cabbage Soup can be made in the slow cooker or the Instant Pot - both ways turn out perfect.
- Singang Na Hipon is a Filipino soup made with whole shrimp and is already naturally low in carbs.
- Low-Carb White Chicken Chili has a spicy broth that is filled with keto-friendly ingredients.
Keto Thai Coconut Soup
- 1 tablespoon Olive oil
- 1 tablespoon Ginger paste
- 1 teaspoon Thai red curry paste
- 2 tablespoons Fish sauce
- 3 cup Chicken broth
- 1 Can Coconut milk
- 1 tablespoon Swerve brown sugar substitute
- 8 ounces Sliced mushrooms
- ½ Medium onion chopped
- 2-3 cup Shredded chicken
- 1 tablespoon Lime juice
- Salt to taste
- Cilantro chopped for garnish
- Heat the olive oil in a pot or deep sided skillet over medium heat.
- Add the ginger paste and curry paste to the oil and saute until fragrant.
- Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.
- Pour in the chicken broth and coconut milk. Bring to a low boil.
- Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
- Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.
- Add salt to taste and garnish with chopped cilantro before serving.
Array ( [calories] => 366 [carbohydrates] => 6 [protein] => 28 [fat] => 27 [saturated_fat] => 17 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 5 [cholesterol] => 71 [sodium] => 1069 [potassium] => 679 [fiber] => 1 [sugar] => 2 [vitamin_a] => 199 [vitamin_c] => 13 [calcium] => 41 [iron] => 4 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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