Keto Curry Soup Recipes: A Comprehensive Guide

This article explores the world of keto-friendly curry soups, offering a variety of recipes and tips to create flavorful and satisfying meals while adhering to a ketogenic diet. Curry, with its complex blend of spices, offers a fantastic base for soups that are both comforting and exciting to the palate.

What is Curry?

Curry is a term used to describe Asian cuisine seasoned with a mixture of spices along with curry powder or curry paste. Curry typically has a bit of a bite because of the red peppers and chilies used to make the curry paste or powder. So many assume you can’t enjoy the traditional Asian flavors of Curry Coconut Soup. That’s not the case with this Keto version, because there’re only 6 net carbs per serving!

Keto-Friendly Curry Soup Options

Thai Curry Chicken Soup

This Thai Curry Chicken Soup is an incredibly simple soup recipe that is bursting with flavor! It has a vibrant presentation and complex, bold flavor yet can be ready in only 25 minutes! This recipe is also perfect for meal prepping! It can be prepared ahead of time and freezes well for up to 3 months. We all have a few go-to soup recipes that we know are delicious, comforting, and will be a hit with our family and friends. This Thai Curry Chicken Soup is worthy of consideration as one of those go-to soup recipes!

Key Ingredients:

• Minced ginger: Provides a slightly sweet, yet peppery flavor with citrusy undertones.
• Chicken broth: Low-sodium chicken broth helps control the flavor and amount of sodium in the dish.
• Red curry paste: Adds a mild level of spiciness.
• Coconut milk: Unsweetened coconut milk provides creaminess.

Preparation:

1. Heat the oil in a large stockpot or Dutch oven over medium heat.
2. Add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
3. Add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes.
4. After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice.

This soup can be stored for up to 3 days in the refrigerator or 3 months in the freezer. Reheat individual servings in the microwave or larger amounts on the stovetop. If frozen, thaw in the fridge overnight before reheating. Boneless chicken thighs would also work well depending on your personal preference.

Creamy Keto Thai Coconut Soup with Shrimp

Creamy Keto Thai coconut soup is a delicate blend of amazing flavors: shrimp, ginger, lime, coconut milk, lemongrass, with the red curry spice on top.

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Preparation:

1. In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat.
2. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Salt to taste then remove to a bowl.
3. To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes).
4. Add in the ginger and lemongrass and cook another minute.
5. Whisk in the curry paste and then the coconut milk, stock, and pepper.
6. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
7. Stir in the shrimp, lime juice, and cilantro and season with salt and pepper to taste.
8. Serve in bowls and garnish with fresh lime wedges and cilantro.

Chicken Coconut Curry Soup (Slow Cooker)

This recipe offers a convenient slow cooker method for a flavorful chicken coconut curry soup.

Ingredients:

• 2 tablespoons butter or ghee
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 teaspoon peeled, grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garam masala
• Salt and pepper
• 1 (13.5- ounce) can unsweetened full-fat coconut milk
• 1 cup vegetable broth, chicken broth, or chicken bone broth
• 1/2 cauliflower head, cut into florets
• 2 to 3 boneless chicken breasts
• 1/2 cup sliced mushrooms
• 2 tablespoons chopped cilantro
• Lime wedges

Directions:

1. In a skillet, melt the butter over medium heat. Add the onion and sauté, stirring occasionally, until softened.
2. Add the garlic, ginger, curry powder, cumin, and garam masala. Season with salt and pepper, and stir for about 30 seconds.
3. Remove the skillet from the heat and add the coconut milk and vegetable broth. Mix well.
4. In the slow cooker, arrange the cauliflower florets and chicken breasts. Pour the mixture from the skillet over the top of the chicken and cauliflower. Cover and cook on low for 6 1/2 hours.
5. Remove the chicken breasts, shred them with two forks, and season with salt and pepper before returning the shredded chicken back to the slow cooker.
6. Add sliced mushrooms. Top the bowls with cilantro and serve with lime wedges.

You can easily switch out the chicken for shrimp. Just add the shrimp to the slow cooker for the last 15 minutes.

Keto Chicken Curry Soup with Coconut

This keto chicken curry soup with coconut is so easy to make and fantastically flavorful. Coconut with veggies, curry spices and chicken meat make amazing combination. Rich and creamy. Taste is only one part of yumminess because there is also a warm and cozy feeling in the house while cooking this low carb curry with coconut.

Preparation:

1. Melt coconut oil and sauté chopped onion on a high heat.
2. When onion is translucent add chicken meat cut in cubes and cook until golden brown on the edges.
3. Add chopped red pepper and stir for few minutes.
4. After few minutes of stirring add curry powder, salt, pepper, turmeric and red paprika powder, pinch of cinnamon and garlic and stir until meat coated in spices.
5. Add broth or water and full fat coconut milk.

Chicken curry soup is fantastic alone, served hot as a soup. You can eat this soup with cauliflower rice, you may add some zoodles or this keto cauliflower gnocchi. If you prepare it with less broth or water you can make it thicker and serve with cauliflower mash or with broccoli and avocado mash.

Thai Red Curry Chicken Soup with Zucchini Noodles

This Thai-inspired Red Curry Chicken Soup is perfect comfort food. Tender chicken, fresh veggies, creamy coconut milk, and red curry paste all come together to form a slightly sweet, slightly tangy, and flavorful soup. Instead of traditional noodles, this recipe uses zucchini noodles to add in even more fresh veggies and fiber.

Read also: Keto Calorie Counting: A Detailed Guide

Preparation:

1. Heat a large pot over medium-high heat. Once hot add in coconut or avocado oil and then add the ginger, garlic, red onion, red bell pepper, and lime leaves to the pot. Season with salt while they cook.
2. Add the chicken chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat to a simmer.
3. Let the soup simmer for 30 minutes or until the chicken is cooked through.
4. Serve the soup over fresh zucchini noodles. To do this, place the desired amount of zucchini noodles in a bowl and ladle the hot soup over top.
5. Finish the soup off with more fresh lime juice, green onion, and cilantro.

Tips for Keto Curry Soup

• Spice Level: Adjust the amount of red curry paste to control the spiciness. If you don’t like too much spice, you can reduce the red curry down to just 1 tablespoon.
• Coconut Milk: Be sure to use unsweetened coconut milk. When you are buying canned coconut milk for this recipe, the best kind to use is the full-fat variety.
• Chicken: Prepare the chicken by shredding cooked chicken breast. You can certainly use shredded rotisserie chicken instead, if you’d like. When selecting rotisserie chicken, be sure and look at the label for added sugar or other ingredients that aren’t recommended for those on Keto or low carb diets.
• Vegetables: Mushrooms are mild in flavor and take on the flavor of whatever you season them with and can be a wonderful vessel for healthy fats, such as olive oil, cheeses, even butter.
• Lemongrass: Take the piece of lemongrass and hit it a few times with the back of your knife. This will release the flavor into the soup, which really adds so much!
• Serving Suggestions: This soup is delicious as a complete meal, but you can make it stretch a little further by serving it with Coconut Cauliflower Rice for a low-carb side that soaks up the broth. If you plan to serve it over a cauliflower rice, you can leave the cauliflower florets out of the soup.

Red vs. Green Curry

Some of the most common curries are red curry and green curry, and many people are often confused about which curry to use. While it is easy to assume that red curry would be the spicier of the curries, red curry paste is actually milder. You can find red curry paste in the Asian aisle of your local grocery store. If you have an Asian grocery store near you, like H-Mart, you can also buy it there. Red curry paste is made up of red pepper, garlic, lemongrass, galangal (Thai ginger), and makrut (sometimes called kaffer) lime leaves. I like to keep a jar of red curry paste in my pantry at all times. Coconut milk and red curry paste go together like PB&J. This kind of coconut milk is different than the variety you find in the refrigerator section near the dairy or almond milk.

Other Keto Soup Ideas

This savory Low-Carb Pumpkin Soup Recipe is keto friendly and it turned out so delicious that everybody ate at least two bowls. What’s nice is that you can upgrade it if you like too. If you like it spicy, eat it as is or add more red pepper. If you like it more pumpkin-y, add a little stevia to your bowl. The apple, chopped tiny and added to the bottom of each bowl is optional, but it’s such a tiny amount of natural sugar that I highly recommend the little tiny baby “cheat’. When the soup gets too spicy and your taste buds get bored with the curry, you scoop up an apple chunk from the bottom and crunch into one. So good.

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