If you are craving a comforting, vibrant, and nourishing bowl of soup, the Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe should be your next kitchen adventure. This dish brings together the rich creaminess of coconut milk, the aromatic warmth of red curry paste, and the wholesome goodness of chicken bone broth into a fragrant and satisfying meal. Whether you want a low-carb weeknight dinner or a meal that doubles as a health boost, this recipe delivers bold flavors while staying true to keto principles. Let me take you through every step so you can savor this Thai-inspired delight at home.
Ingredients You’ll Need
Keeping things simple with just the right fresh vegetables and essential pantry staples is what makes this soup shine. Each ingredient contributes uniquely to the flavor, texture, and inviting colors that make this bowl irresistible.
- Coconut oil: Perfect for sautéeing aromatics to release their fragrant notes while adding a subtle tropical richness.
- Chicken breast (diced): Lean protein that cooks quickly and absorbs the curry flavors beautifully.
- Red onion (diced): Adds a slightly sweet base depth when softened.
- Minced ginger: Brings a zesty and warming spice that brightens the soup.
- Garlic cloves (minced): Essential for savory complexity and aromatic punch.
- Makrut lime leaves: Impart a signature citrusy fragrance that gives the curry an authentic Thai touch.
- Red and green bell peppers (diced): Provide sweetness, crunch, and beautiful pops of color.
- Fish sauce: A salty umami enhancer that deepens the overall flavor.
- Coconut aminos: A soy-free seasoning adding subtle sweetness and saltiness.
- Red curry paste: The heart of the curry, delivering heat and aromatic spices.
- Fire roasted tomatoes: Give a smoky, tangy backdrop that balances richness.
- Salt: Essential seasoning to bring everything together.
- Full-fat coconut milk: Provides creaminess and luxurious texture while keeping the soup keto-friendly.
- Chicken bone broth: Nutrient-dense and flavor-packed, makes the soup comforting and hearty.
- Curry powder: Adds an extra layer of spice nuance.
- Zucchini, asparagus, broccoli: These fresh vegetables boost nutrition and add a pleasant bite.
- Lime juice: Brightens and balances the rich flavors with citrus tang.
- Green onion and cilantro (for garnish): Fresh herbs to finish and elevate each spoonful.
How to Make Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe
Step 1: Sauté aromatics and build flavor
Start by heating your pot over medium-high heat. Add half a tablespoon of coconut or avocado oil, then toss in the diced onion, minced ginger, and garlic. Let these fragrant ingredients fry gently for about two minutes until they soften and start releasing their delicious aroma. Next, add the makrut lime leaves to infuse the soup with that unmistakable citrusy essence, stirring everything together.
Step 2: Stir in curry paste and chicken
Add a bit more oil if your pot looks dry, then stir in the red curry paste. Fry the paste in the oil for about one minute to unlock its bold spices and deepen the flavor. Now add the diced chicken breast and cook for just a minute, letting it absorb the curry’s warmth before adding the diced red and green bell peppers.
Step 3: Soften the vegetables
Keep cooking for around 3 to 4 minutes, allowing the peppers to begin softening but still retain a slight crunch. Season the mixture with salt during this stage to enhance every ingredient’s natural flavors as they mingle in the pot.
Step 4: Add liquids and vegetables
Pour in the fire roasted tomatoes, then add the nourishing chicken bone broth followed by fish sauce and coconut aminos. Sprinkle in the curry powder for that extra spice boost. Stir in the zucchini slices, asparagus pieces, and broccoli florets to round out your vegetable medley, which will add layers of texture and nutrition.
Step 5: Simmer to meld flavors
Bring the soup to a boil, then immediately reduce the heat to let it simmer gently for 20 minutes. This slow cooking cooks the chicken through and allows all the flavors to marry perfectly. Add the coconut milk toward the end, along with freshly squeezed lime juice to balance richness with acidity. Taste and adjust the seasoning with more salt or fish sauce if needed. If you enjoy a little sweetness, a keto-friendly sweetener can help harmonize the tangy notes.
Step 6: Garnish and enjoy
Finish your soup by sprinkling chopped green onions and fresh cilantro over the top. These bright, fresh flavors lift and contrast the rich curry beautifully. Now scoop a generous bowl, breathe in those heavenly Thai aromas, and dive in!
How to Serve Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe
Garnishes
Fresh herbs such as cilantro and green onion add vibrant color and a pop of fresh flavor that never fails to excite the palate. A squeeze of lime juice right before serving intensifies the citrus notes and cuts through the richness. You can also sprinkle some chopped chili flakes if you enjoy a bit more heat to enliven the curry’s spice.
Side Dishes
Though the soup is hearty and filling on its own, you can serve it alongside a simple side salad with crunchy veggies or a small serving of cauliflower rice for a satisfying low-carb accompaniment. These lighter sides complement the warm, creamy soup without overpowering its complex flavors.
Creative Ways to Present
Consider serving your Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe in rustic bowls garnished with a lime wedge on the side for an interactive touch. For a stunning centerpiece, garnish with edible flowers or a drizzle of coconut cream in swirls atop the soup. These little touches make mealtime feel special and festive, even on an ordinary evening.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can taste even better the next day. Just give it a good stir before reheating, as the coconut milk may separate slightly.
Freezing
You can freeze this soup for up to 3 months, though I recommend removing the coconut milk before freezing and adding it fresh upon reheating to maintain the best creamy texture. Freeze in portion-sized containers to make thawing and reheating a breeze.
Reheating
Reheat the soup gently on the stovetop over low heat to prevent curdling of the coconut milk. Stir occasionally until warmed through. Alternatively, microwave portions in short intervals, stirring in between, until hot. Add fresh lime juice and herbs after reheating to refresh the flavors.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and tenderness to the soup. Just dice them into bite-sized pieces and cook until done as directed in the recipe.
Is this recipe suitable for strict keto diets?
Yes, this Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe is designed to be low-carb and keto-friendly. The vegetables chosen are low in carbs, and the coconut milk provides healthy fats to keep you in ketosis.
What if I don’t have makrut lime leaves?
If you can’t find makrut lime leaves, you can substitute with a bit of lime zest or a small amount of lemon zest to add citrus notes. It won’t be exactly the same but still delightful.
Can I make this recipe vegetarian or vegan?
You can adapt it by replacing chicken with firm tofu or extra vegetables and using vegetable bone broth instead of chicken broth. Just skip the fish sauce and use tamari or coconut aminos to maintain umami flavors.
How spicy is this curry soup?
The heat level can be adjusted easily by varying the amount of red curry paste. Start with less if you prefer milder flavors, and add more to taste. The coconut milk helps mellow the spice, creating a balanced, aromatic dish.
Final Thoughts
This Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe is truly one of my favorite go-to meals when I want something both comforting and exciting. It’s a beautiful balance of creamy, spicy, and fresh flavors that fills you up without weighing you down. I hope you have as much fun making it as I do enjoying every single spoonful. Give it a try and watch it become a regular in your keto recipe rotation!
Print
Keto Thai Coconut Curry Chicken Bone Broth Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A flavorful and comforting Keto Thai Bone Broth Coconut Curry Chicken soup packed with fresh vegetables, aromatic spices, and creamy coconut milk. This low-carb, nutrient-rich soup combines tender chicken breast with vibrant bell peppers, zucchini, asparagus, and broccoli simmered in a rich bone broth infused with red curry paste, ginger, garlic, and makrut lime leaves for an authentic Thai-inspired taste.
Ingredients
Oils & Aromatics
- 1 tbsp coconut oil
- ½ large red onion, diced
- 1 tbsp minced ginger
- 5 cloves garlic, minced
- 2 makrut lime leaves
Protein
- 1.5 pound chicken breast, diced
Vegetables
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, sliced
- 1 bunch asparagus, sliced
- 1 cup broccoli florets
Liquids & Condiments
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 1 small can fire roasted tomatoes (approximately 4 oz)
- 1 – 15oz can full-fat coconut milk
- 4 cups chicken bone broth (or water)
- 1/4 cup lime juice
Spices & Seasonings
- 4 tbsp red curry paste
- 1 tsp salt (plus more to taste)
- 1 tsp curry powder
Garnish
- Green onion, chopped
- Cilantro, chopped
Instructions
- Prepare Aromatics and Curry Paste: Heat a large pot over medium-high heat. When hot, add ½ tbsp coconut oil then add diced onion, minced ginger, and garlic. Fry for about 2 minutes until fragrant. Add the makrut lime leaves. Add additional coconut oil and stir in the red curry paste. Fry the curry paste in the oil for about 1 minute to release its aromas.
- Cook Chicken and Peppers: Add the diced chicken breast to the pot and fry for 1 minute to lightly brown. Add the diced red and green bell peppers and cook for 3-4 minutes until the vegetables begin to soften.
- Season with Salt: Season the mixture with 1 tsp salt while cooking to enhance the flavors.
- Add Liquids and Remaining Vegetables: Add the fire roasted tomatoes, chicken bone broth, fish sauce, coconut aminos, and curry powder to the pot. Then add the sliced asparagus, zucchini, and broccoli florets.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish with Coconut Milk and Lime: Stir in the full-fat coconut milk and ¼ cup lime juice. Taste and adjust seasoning with additional salt or fish sauce if needed. Optionally, add a keto-friendly sweetener to balance acidity.
- Garnish and Serve: Serve the soup garnished with freshly chopped green onion and cilantro. Enjoy hot.
Notes
- Use bone broth for added nutrients and richer flavor; water can be a substitute if needed.
- Adjust salt and fish sauce quantity to your taste preference.
- Keto sweetener is optional but helps balance the acidity from lime and tomatoes.
- For more heat, add chopped fresh chili or extra red curry paste when cooking.
- This recipe is low-carb, gluten-free, and suitable for a keto diet.
- Make sure the chicken is diced evenly to ensure even cooking.
- Fresh lime juice added at the end brightens the flavor without overpowering the dish.
