Go Back
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.

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 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.
    Close-up shot of a large pot on the white marble cooktop, with olive oil heating and red bell pepper strips and white mushrooms being sautéed. The veggies are softening and beginning to brown, with a slight shimmer of oil visible in the pot. The pot’s surface glistens as the veggies cook, and steam rises from the hot ingredients.
  • Add Chicken and Paste: Stir in shredded rotisserie chicken, red curry paste, and fish sauce. Mix until well combined.
    Close-up shot of a large pot on the white marble cooktop, with shredded rotisserie chicken, Mae Ploy Red Curry Paste, and fish sauce being added to the sautéed vegetables. The vibrant red curry paste and tender chicken blend into the sizzling vegetables, with steam rising from the mixture.
  • Add Liquids: Pour in chicken broth and coconut milk. Bring to a boil.
    Close-up shot of a large pot on the white marble cooktop, with chicken broth and coconut milk being poured into the pot, creating a creamy, smooth swirl as the liquid combines with the curry paste, chicken, and veggies. The surface of the broth bubbles slightly as it mixes.
  • Simmer: Reduce heat and let it simmer for 2-3 minutes, stirring occasionally.
    Close-up shot of a large pot on the white marble cooktop, simmering with the combined ingredients. Steam rises gently from the surface of the soup as it continues to cook. The liquid is slightly thickened, and the ingredients are blended together in a harmonious mixture.
  • 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.
    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.