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
Scale
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.
