If you’re craving something soul-warming, exotic, and perfectly suited for low-carb living, this Keto Thai Coconut Curry Chicken Broth Recipe is an absolute game-changer. Imagine tender chicken pieces swimming in a luscious, creamy coconut broth infused with aromatic red curry, fragrant lime leaves, and the fresh crunch of vibrant veggies. Every spoonful bursts with bold Thai flavors wrapped in a velvety texture that comforts and satisfies. This dish isn’t just a meal; it’s an experience that brings the flavors of Southeast Asia straight to your kitchen, all while keeping it keto-friendly and nourishing.
Ingredients You’ll Need
Gathering easy-to-find, quality ingredients is the first step to nailing this delicious broth. Each ingredient plays a critical role: from building layers of flavor to adding texture and color that makes the dish both beautiful and mouthwatering.
- Coconut oil: Provides a rich, tropical base that enhances the curry’s creaminess and helps sauté the aromatics perfectly.
- Chicken breast (1.5 pounds): The lean, tender protein that soaks up all the incredible flavors in your broth.
- Red onion (½ large, diced): Adds a subtle sweetness and depth to the curry base.
- Minced ginger (1 tbsp): Brings a warm, zesty kick that brightens the whole dish.
- Garlic (5 cloves, minced): Essential for that savory foundation everyone loves in Thai cooking.
- Makrut lime leaves (2): Infuse the broth with an unmistakable citrus aroma that feels fresh and authentic.
- Red and green bell peppers (1 each, diced): Add crunch, sweetness, and vibrant color.
- Fish sauce (2 tbsp): A salty, umami powerhouse that deepens the savory profile.
- Coconut aminos (2 tbsp): A tasty, soy-free substitute that rounds out the marinade flavor.
- Red curry paste (4 tbsp): The heart of the dish, packing in the essential Thai spices and heat.
- Fire roasted tomatoes (1 small can): Adds smokiness and a bit of tang, balancing the richness.
- Salt (1 tsp plus more to taste): Enhances all the vibrant flavors without overpowering them.
- Full-fat coconut milk (1 – 15oz can): Creates that silky, luscious broth texture everyone craves.
- Chicken bone broth (4 cups, or water): Adds depth and richness that elevates this soup beyond ordinary curry.
- Curry powder (1 tsp): Layers in subtle, earthy spice notes.
- Zucchini (1, sliced): Keeps the dish light and adds a fresh, mild crunch.
- Asparagus (1 bunch, sliced): Contributes crisp texture and bright green color.
- Broccoli florets (1 cup): Another veggie star that balances the creaminess with earthy bites.
- Lime juice (¼ cup): Final touch for acidity and brightness that wakes up the whole bowl.
- Green onion and cilantro (for garnish): Fresh herbs that finish the dish with a burst of color and herbal freshness.
How to Make Keto Thai Coconut Curry Chicken Broth Recipe
Step 1: Sauté Aromatics and Curry Base
Start by heating a large pot over medium-high heat and adding half a tablespoon of coconut or avocado oil. Toss in diced red onion, minced ginger, and garlic, frying gently for about two minutes until fragrant. Next, add the makrut lime leaves, giving everything a quick stir. Pour in a bit more oil and stir in the red curry paste, frying it for a minute; this unlocks the complex spices and intensifies the flavor.
Step 2: Cook the Chicken and Peppers
Add your diced chicken breast to the pot, letting it sear for about a minute before adding both red and green bell peppers. Cook everything together for three to four minutes, just long enough for the peppers to soften slightly but still retain a bit of bite—the perfect texture contrast to the silky broth.
Step 3: Season and Start Building the Broth
Sprinkle in a teaspoon of salt while the chicken and veggies cook, helping to bring out their natural flavors. Then add the canned fire-roasted tomatoes, along with the chicken bone broth, fish sauce, coconut aminos, and curry powder. Stir in the asparagus, zucchini, and broccoli, letting these fresh veggies soak in the developing flavors.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the chicken to cook thoroughly and the flavors to mesh beautifully. A simmered broth means every bite is infused with warmth and fragrant complexity.
Step 5: Add Coconut Milk and Lime Juice
Once the chicken is cooked through, stir in the creamy full-fat coconut milk and fresh lime juice. This combination adds luscious richness balanced by a citrusy zing. Taste your broth and adjust with extra salt or fish sauce if needed. If the acidity feels sharp, a touch of keto-friendly sweetener can help mellow it perfectly.
Step 6: Garnish and Serve
Finish your Keto Thai Coconut Curry Chicken Broth Recipe by adding freshly chopped green onions and cilantro right before serving. These vibrant herbs bring freshness and color that elevate the dish to restaurant quality at home.
How to Serve Keto Thai Coconut Curry Chicken Broth Recipe
Garnishes
Green onions and cilantro are the classic garnishes here. Their bright, herbal aroma complements the richness of the broth and adds a pop of fresh color. For extra flair, you can sprinkle some chopped peanuts or a squeeze of lime wedge on top for that authentic Thai street food vibe.
Side Dishes
This broth shines on its own but pairs wonderfully with simple keto-friendly sides like cauliflower rice or steamed greens. Both soak up the curry goodness perfectly, turning your meal into a fulfilling feast without kicking you out of ketosis.
Creative Ways to Present
Serve your curry broth in rustic bowls with a drizzle of extra coconut milk swirled on top for visual appeal. Adding a few whole makrut lime leaves as decoration or incorporating a handful of fresh basil can bring a new dimension to the experience. For a fun twist, serve it alongside a keto-friendly coconut naan or crispy cheese crackers for dipping.
Make Ahead and Storage
Storing Leftovers
This Keto Thai Coconut Curry Chicken Broth Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious the next day.
Freezing
If you want to save it for later, freeze the soup in portioned containers. It freezes well for up to 3 months, so you can enjoy this comforting Thai curry anytime you want without the effort of starting from scratch.
Reheating
When reheating, warm the broth gently on the stove over medium heat to avoid separating the coconut milk. Stir frequently and add a splash of water or broth if it thickens too much during reheating. Freshen it up with a squeeze of lime juice and some herbs before serving.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add a bit more richness and tenderness to the dish, making your Keto Thai Coconut Curry Chicken Broth Recipe even more indulgent. Just adjust the cooking time slightly if the pieces are larger.
What if I don’t have makrut lime leaves?
If makrut lime leaves are hard to find, you can substitute with a bit of lime zest and a bay leaf to approximate the citrusy aroma, though the flavor won’t be quite the same. Fresh lime juice added at the end will still brighten the broth beautifully.
Is this recipe suitable for strict keto diets?
Yes, this recipe is designed to be keto-friendly, focusing on low-carb veggies and healthy fats from coconut milk and oil. It’s a flavorful way to keep your macros balanced without sacrificing taste.
Can this be made in a slow cooker?
Definitely! You can brown the aromatics and chicken first for extra flavor, then transfer everything into a slow cooker and cook on low for 4-6 hours. Add coconut milk at the end to keep it creamy and fresh.
How spicy is the curry? Can I adjust it?
The curry has a pleasant medium heat thanks to the red curry paste, but you can easily tweak the spice level. For milder curry, reduce the paste or add more coconut milk. For more heat, toss in some fresh chili slices or a pinch of cayenne powder.
Final Thoughts
This Keto Thai Coconut Curry Chicken Broth Recipe is truly a hug in a bowl, blending aromatic spices, creamy coconut, tender chicken, and fresh vegetables into one irresistibly comforting dish. Whether you’re new to keto or a seasoned low-carb eater, this recipe brings bold flavors and wholesome goodness to your table with ease. Give it a try—you might just discover your new favorite weeknight dinner that feels like a special treat every time.
Print
Keto Thai Coconut Curry Chicken Broth 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
This Keto Thai Bone Broth Coconut Curry Chicken is a flavorful, low-carb soup featuring tender chicken breast simmered in aromatic bone broth with red curry paste, coconut milk, fresh vegetables, and vibrant Thai spices. It’s perfect for those seeking a comforting yet keto-friendly meal packed with rich Thai flavors and nourishing ingredients.
Ingredients
Main Ingredients
- 1 tbsp coconut oil
- 1.5 pound chicken breast, diced
- ½ large red onion, diced
- 1 tbsp minced ginger
- 5 cloves garlic, minced
- 2 makrut lime leaves
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 4 tbsp red curry paste
- 1 small can fire roasted tomatoes (approx. 7 oz)
- 1 tsp salt, plus more to taste
- 1 – 15oz can full-fat coconut milk
- 4 cups chicken bone broth (or water)
- 1 tsp curry powder
- 1 zucchini, sliced
- 1 bunch asparagus, sliced
- 1 cup broccoli florets
- ¼ cup lime juice
- Green onion and cilantro for garnish
Instructions
- Prepare Aromatics and Curry Base: Heat a large pot over medium-high heat. Add ½ tbsp coconut or avocado oil, then sauté the diced onion, minced ginger, and garlic for about 2 minutes until fragrant. Add the makrut lime leaves. Add more oil if needed and stir in the red curry paste, frying it in the oil for about 1 minute to release its flavors.
- Add Chicken and Bell Peppers: Add the diced chicken breast to the pot and sauté for 1 minute, stirring to coat with the curry paste mixture. Then add the diced red and green bell peppers.
- Softening Vegetables and Seasoning: Cook the mixture for 3-4 minutes, allowing the vegetables to start becoming tender. Season with 1 tsp salt, adjusting later as needed.
- Add Liquids and Mixed Vegetables: Stir in the fire roasted tomatoes, chicken bone broth, fish sauce, coconut aminos, and curry powder. Then add the sliced zucchini, asparagus, and broccoli florets to the pot.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Let it simmer for 20 minutes or until the chicken is fully cooked through and the flavors meld together.
- 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, fish sauce, or a keto sweetener if needed to balance acidity.
- Garnish and Serve: Serve the curry soup hot, garnished with fresh green onion slices and chopped cilantro. Enjoy your comforting Keto Thai Coconut Curry Chicken bone broth soup!
Notes
- Use bone broth for a richer, more nutritious flavor; water can be substituted but the soup will be less savory.
- Adjust the curry paste amount based on your preferred heat level.
- If you want extra sweetness to balance acidity, use a keto-friendly sweetener like erythritol or stevia.
- This recipe is naturally gluten free and low carb.
- You can substitute the chicken breast for thigh meat if you prefer a fattier option.
- Add more lime juice at the end for brighter flavor.
