This creamy Thai Chicken Soup is cozy, flavorful, and low carb—perfect for busy days when you want something comforting but light. Inspired by the Thai-style chicken soups you might find in restaurants, this version keeps things simple and keto-friendly using coconut milk, warm spices, and easy low-carb veggies.

Every spoonful is packed with rich, layered flavors—from the fragrant garlic and ginger to the gentle heat of Thai red curry paste and the bright freshness of lime. The creamy coconut broth brings it all together, making each bite satisfying without being heavy.

This soup is family-friendly, too. You can easily adjust the spice level for kids, add extra veggies for more nutrition, and even use rotisserie chicken to save time. It’s the kind of recipe that warms everyone up, works well for leftovers, and introduces bold, new flavors in a way that’s approachable for the whole family.

Squeezing lime into a pot of thai chicken soup

Why We Love This Recipe

Low carb and keto-friendly
Creamy, comforting, and full of flavor
Protein-forward and satisfying
Easy to customize spice level
Great for leftovers and meal prep

Soup Base

1 tbsp avocado oil or coconut oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp Thai red curry paste
4.5 cups chicken broth
1 (13.5 oz) can full-fat coconut milk

Protein

2 cups cooked chicken, shredded or diced

Low-Carb Veggies

1.5 cups sliced mushrooms
1.5 cups zucchini noodles or thinly sliced zucchini
¾ cup cauliflower rice (optional)

Flavor Finish

1 tbsp fish sauce (optional)
Juice of ½–1 lime (adjust to taste)
Salt, to taste

Optional Toppings

Fresh cilantro
Sliced green onions
Chili oil or red pepper flakes

How to Make Thai Chicken Curry Soup

1. Sauté the aromatics
Heat oil in a large pot over medium heat. Add garlic and ginger and cook 30–60 seconds, until fragrant.

2. Build the flavor
Stir in Thai red curry paste and cook another 30 seconds to bloom the spices.

3. Create the broth
Pour in chicken broth and coconut milk, whisk to combine. Bring to a gentle simmer.

4. Add protein and veggies
Stir in chicken, mushrooms, zucchini, and cauliflower rice (if using). Simmer 8–10 minutes, until vegetables are tender.

5. Finish and season
Stir in fish sauce and lime juice. Taste and adjust salt or spice level as needed.

6. Serve
Ladle into bowls and top with cilantro, green onions, or a drizzle of chili oil if desired.

Nutrition Information (Approximate)

Macros may vary depending on curry paste, coconut milk brand, and vegetable choices.

Tips and Variations

More heat: Add extra curry paste or drizzle chili oil.
Extra creamy: Add a splash of coconut cream before serving.
Substitutions: Soy sauce or coconut aminos can replace fish sauce. Or you can leave it out!
Veggie swaps: Spinach or baby bok choy work well.
Storage: Refrigerate for 3–4 days; reheats beautifully.

Final Thoughts

This soup balances comfort and simplicity with bold, creamy flavor, minimal prep, and flexible ingredients. Keep it mild for kids or spice it up for adults—all while staying low carb and protein-forward.

Try it and let us know how you customize it! Explore more cozy, family-friendly low-carb meals on Simple Fun Keto

Recipe video:

Thai Chicken Soup