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Keto Thai Bone Broth Chicken Curry Soup — An easy one-pot soup recipe with coconut milk that’s ready in 30 minutes andso much BETTER than any red chicken curry from a Thai take-out restaurant!! Low carb, dairy-free, gluten-free, Paleo and Whole30. Jump to Recipe
Keto Bone Broth Red Thai Curry Chicken Soup
There is something so comforting about a hearty bowl of red thai chicken curry from your takeout joint, but you know what’s even better? Skipping the rice and eating a huge bowl of Thai-inspired keto red curry chicken soup that’s made with healthy bone broth and packed with delicious Thai curry flavor!
I love Thai curries so much and the idea of turning a red thai chicken curry into a comforting soup sounded like absolute heaven to me.
If you have never had red curry paste this keto bone broth curry soup is a great first introduction. Red curry paste has a delicious flavor. For those of you, who don’t love spicy food, this is a good recipe as it is milder than green curry.
Is Red Thai Curry paste hot?
While one may assume Thai Red Curry is fiery hot it is not! It is actually quite mild, and generally, most restaurants tend to stick with the mild level of spiciness though you will find some restaurants that dial up the heat considerably.
What’s in Red Curry Paste
If you have never used red curry paste before it is absolutely delicious. This Thai spice paste is made from red pepper, garlic, lemongrass, galangal (Thai ginger), and makrut or kaffir lime leaves. Traditionally, there are also some spices added: coriander, turmeric, black peppercorn, and cumin. YUM!
Keto Thai Bone Broth Coconut Curry Chicken
Keto Thai Bone Broth Chicken Curry Soup — An EASY one-pot soup with coconut milk that’s ready in 30 minutes so much BETTER than any red chicken curry from a Thai restaurant!! Low carb, dairy-free, gluten-free hearty yet HEALTHY
- 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
- 2 tbsp fish sauce
- 2 tbsp coconut aminos
- 4 tbsp red curry paste
- 1 small can fire roasted tomatoes
- 1 tsp salt plus more to taste
- 1 – 15oz can of 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
- 1/4 cup lime juice
- Green onion and cilantro for garnish
Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the onion, ginger and garlic and fry for about 2 minutes. Add curry leaves. Add some more oil and stir in the curry paste. Fry the curry paste in the oil for about 1 minute. Add chicken and fry for a minute, then add red and green bell pepper.
Cook for 3-4 minutes until the veggies start to become slightly tender.
Season with salt while they cook.
Add the tomato puree, then chicken bone broth, fish sauce, and coconut aminos along with your curry powder and assorted veggies (asparagus, zucchini, broccoli) to the pot.
Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 20 minutes or until the chicken is cooked through. Add the coconut milk in the end. along with the lime juice. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier. I add some keto sweetener to balance out the acidity.
Finish the soup off with more fresh lime juice, green onion, and cilantro. Enjoy!