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
Scale
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.
