If you’re craving a vibrant, flavor-packed bowl of comfort that won’t derail your keto journey, this Keto Thai Curry Chicken Soup is exactly what you need.

With tender chicken, a fragrant coconut milk broth, and the perfect balance of spicy and savory, this soup offers a rich, creamy base that will warm you from the inside out.

The infusion of Thai spices and lime adds a zesty twist that’ll make your taste buds dance with delight.

I first made this soup on a chilly day when I needed something comforting but still light and low-carb. The combination of coconut milk and red curry paste gives the broth a velvety texture and just the right amount of heat.

Serve it alongside a refreshing Kale Salad or a side of Roasted Vegetables here to complete the meal, making it a satisfying and well-rounded dish.

This soup is perfect for meal prep, as the flavors only get better after sitting overnight, and it’s just as delicious the next day. It’s a wonderful addition to your keto recipe rotation, offering an exciting flavor profile without the carbs.

How do you like your curry—spicy or mild? Let me know in the comments, I’d love to hear your take!

Why You Will Be Hooked?

Close-up shot of a large pot on the white marble cooktop with the soup being served hot, garnished with fresh cilantro. The soup has a creamy, red-orange hue with visible chunks of chicken, vegetables, and a delicate sprinkle of cilantro on top, adding a fresh contrast.

Bold and Flavorful: A spicy, creamy broth with the perfect balance of heat.
Keto-Friendly: Comfort food without the carbs, thanks to coconut milk and chicken.
Quick to Make: Ready in about 30 minutes for a satisfying weeknight meal.
Great for Meal Prep: It tastes even better the next day—perfect for leftovers.

Keto Thai Curry Chicken Soup Recipe

This creamy Thai-inspired chicken soup blends shredded rotisserie chicken, vegetables, and coconut milk with red curry paste for a flavorful and comforting dish. Perfect for a cozy meal!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Cuisine Thai

Servings 4

Calories 378 kcal

Equipment

Large pot
Wooden Spoon or Spatula
Knife and Cutting Board
Measuring spoons
Ladle (for serving)

Ingredients

2 ½ cups rotisserie chicken shredded into small chunks
½ tablespoon extra-virgin olive oil
1 red bell pepper ribs and seeds removed and cut into 1-inch long strips
8 ounces pre-sliced white mushrooms
1 tablespoon Mae Ploy Red Curry Paste or similar Thai red curry paste
2 tablespoons fish sauce
2 ½ cups low-sodium chicken broth
13.5 ounces Aroy-D Coconut Milk or similar canned coconut milk
1 tablespoon lime juice optional
Fresh cilantro to garnish optional

Instructions

Cook Veggies: Heat olive oil in a large pot over medium heat. Add red bell pepper and mushrooms. Cook for 6 minutes until tender and mushrooms begin to brown.
Add Chicken and Paste: Stir in shredded rotisserie chicken, red curry paste, and fish sauce. Mix until well combined.
Add Liquids: Pour in chicken broth and coconut milk. Bring to a boil.
Simmer: Reduce heat and let it simmer for 2-3 minutes, stirring occasionally.
Taste and Adjust: Taste the soup and adjust by adding more curry paste for heat or fish sauce for saltiness, if desired.
Serve: Remove from heat and serve hot. Garnish with fresh cilantro if preferred.