Thai Chicken Curry Soup (Keto | Dairy Free | Paleo)

Thai Chicken Curry Soup (Keto | Dairy Free | Paleo)

This unbelievably delicious Thai chicken curry soup is filled with mushrooms, bell pepper, kale, chicken, coconut milk, lemongrass and authentic spices. It is creamy, warming, flavorful, easy to make and way better than takeout!

Family Favorite…

Soup has become a family favorite dinner! My youngest daughter has always been obsessed with soup (even since she first tried it as a baby!) So I knew this soup would go down a treat for her. On the other hand, my eldest daughter sometimes needs a little more encouragement when it comes to eating soup for dinner. However, once she tried this one, she kept asking for more and more! This soup is sure a winner and will not disappoint the family!

And needless to say (since I’m posting the recipe on my blog) that my husband and I adore this soup recipe and highly recommend it to you all!C

Chicken Soup For The Soul…

We are now in Fall, and even though the last few days have been sunny, it has been cold! The mornings have been frosty, and the evenings have been chilly…so there really is no better dinner than soup for this time of year. It is warming, comforting, full of nutritious ingredients and it just feels so good eating it!

What Makes This Soup Better-Than-Takeout…

This Soup is:

  • Versatile – Simply chuck in whatever veggies you have on hand.
  • Adaptable – You can amp up the spice and adjust the seasonings to suit your specific tastebuds
  • Cheaper than takeout
  • Perfect for freezing
  • Tastes incredible and
  • Ready in 30 minutes!

If you don’t fancy chicken, then you can make this soup can be made vegan or suitable for a pescatarian diet.

  • Vegan option – omit chicken breasts and substitute the chicken broth for vegetable broth.
  • Pescatarian option – This soup also works well with white fish or shrimp. Easily substitute the chicken for shrimp or white fish and substitute the chicken brother for either vegetable broth or seafood broth.

Recommended Toppings…

I think this soup tastes even better with the addition of:

  • Chopped cilantro
  • Squeeze of lime juice
  • Red chili pepper flakes for more of a kick!

More Soup Recipes..

I have so many wonderful soup recipes that I cannot wait to share with you all, but I don’t want to bombard you all at once, so you can expect a new soup recipe every few weeks!

But for now, may I interest you in these low carb, keto soups:

Cream of Broccoli Soup

Roasted Tomato Soup

Chicken Tortilla Soup

Thai Chicken Curry Soup (Keto | Dairy Free | Paleo)

This unbelievably delicious Thai chicken curry soup is filled with mushrooms, bell pepper, kale, chicken, coconut milk, lemongrass and authentic spices. It is creamy, warming, flavorful, easy to make and way better than takeout!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Thai
Keyword: chicken, curry, dairy free, keto, low carb, paleo, soup, thai
Servings: 6
Calories: 462kcal
Author: Anna – everydayketorecipes

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp fresh ginger grated
  • 1 tsp garlic minced
  • 1 small red onion finely chopped
  • 1 cup mushrooms chopped
  • 1 red bell pepper chopped
  • 3 cups kale chopped
  • 2 lbs chicken breasts cooked and shredded
  • 4 cups chicken stock
  • 1 can coconut milk
  • 3 tbsp curry powder
  • 1 tbsp paprika
  • 1 stalk lemongrass
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Zest of one lime

Optional Toppings:

  • Chopped cilantro
  • Squeeze of lime juice
  • Red chili pepper flakes for extra spice

Instructions

  • Trim the hard ends of the lemongrass and with the back of a knife, smash it in a few places, just enough to softened it slightly.
  • Heat coconut oil in the large saucepan. Add red onion, garlic and ginger and sauté for 2-3 minutes.
  • Add mushrooms, bell pepper and kale and cook for a further 2-3 minutes, until vegetables have softened.
  • Add chicken breasts, coconut milk, paprika, salt, black pepper, zest of lime, lemongrass and stock.
  • Bring to a boil. Reduce heat and simmer with lid on for 10-15 minutes.
  • Discard the lemongrass, serve and enjoy!
  • Top with chopped cilantro, squeeze of lime and for an extra kick, add some crushed red chili pepper flakes. YUM!

Nutrition Facts:
Servings:  6
Calories:  462
Fat:  24.8g
Carbohydrate:  10.5g
Fiber:  4.2g
Net Carbs:  6.3g
Protein:  48.3g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.



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