Get a healthy one week meal plan!

Chicken Coconut Curry Soup (Paleo, Whole30 + Keto)

This Thai inspired chicken coconut curry soup is packed with vegetables and a creamy, savory curry broth. Filling, healthy and delicious, you’ll fall in love with the depth of flavors and textures. It’s a Paleo, Whole30 and low carb soup too!

Chicken coconut curry soup two bowls overhead horizontal image

Easily add that authentic curry flavor

Our trick for adding the depth of curry flavor to this soup without a bunch of different ingredients is to use Thai Kitchen curry paste. We’ve found it at several different grocery stores and it’s also available at Thrive Market. It has clean ingredients, no added sugar and adds so much flavor!

All the veggies are a must

The first time we tried this recipe, we made it with only chicken and mushrooms. The flavor was good, but let’s just say it was a bit “meh”. So, we decided to add eggplant and bell pepper to “fill up” this soup and make it more stew-like. Now you’ll get a mix of chicken, veggies and broth in each bite, it’s so good!

Chicken coconut curry soup in bowl close up angle vertical image

What else do you put in chicken coconut curry soup?

A few other key ingredients that really flavor this soup are lemongrass and lime. The lemongrass has a pretty thick outer stalk, so be sure to remove that and just use the inner, softer stalk for the recipe. Also, be sure to really chop it up well, you want it to form almost a paste. For the lime, you can add more or less to adjust the flavor to your liking.

Chicken coconut curry soup in bowl with spoon at top overhead vertical image

Some other Thai inspired recipes to try:

Your turn to try this chicken coconut curry soup

If you’re looking for a cozy, flavorful soup to try, give this chicken coconut curry soup a shot! You’ll enjoy the leftovers for lunches or an easy dinner another night, and you’ll love the savory curry flavors. Leave a comment below and let us know how it goes. Also, take a pic to share on Instagram! Tag us @realsimplegood, and give us a follow if you don’t already, we’d love to stay connected!


Chicken coconut curry soup in pot with spoon overhead vertical image with text at top

Like this Recipe?

SHARE IT NOW OR PIN IT FOR LATER!


Chicken coconut curry soup split image with text in middle. In pot with spoon on top and in bowl at bottom.

Chicken Coconut Curry Soup (Paleo, Whole30 + Keto)

4.83 from 23 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Soup
Servings: 6
Calories: 453kcal
This Thai inspired chicken coconut curry soup is packed with vegetables and a creamy, savory curry broth. It's a Paleo, Whole30 and low carb soup too!
Print Recipe Rate Recipe

Ingredients

  • 1 tbsp coconut oil
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 inch piece ginger, peeled and grated on a microplane
  • 2 stalks lemongrass, rough outer edges removed and finely chopped
  • 1/4 cup lime juice + zest of one lime (or 8-10 kaffir lime leaves)
  • 4 cups chicken broth
  • 2 cans full fat coconut milk (about 3 1/2 cups)
  • 1.5 lbs boneless skinless chicken thighs, cut into small pieces
  • 8 oz mushrooms, sliced
  • 1 small eggplant, cut into cubes
  • 1 bell pepper, sliced into thin strips
  • 2 tbsp fish sauce
  • 2 tbsp red curry paste
  • Chopped cilantro for topping (optional)
Want more recipes like this?
SIGN UP FOR OUR LATEST RECIPES:

Instructions 

  • Prepare shallot, garlic, ginger, lemongrass and lime zest as noted.
  • It a stockpot, heat coconut oil over medium heat. Once hot, add shallot, garlic, ginger and lemongrass. Cook, stirring frequently, for 2-3 minutes, until the shallot starts to soften.
  • Add chicken broth, coconut milk, lime juice and zest. Bring to a quick boil. Reduce heat and simmer for 8–10 minutes.
  • While the broth is simmering, prepare remaining ingredients as noted.
  • Add chicken to the pot and return it to a boil. Add mushrooms, eggplant and bell pepper. Reduce heat and simmer, stirring occasionally, until chicken is cooked through and veggies have softened, about 10 minutes.
  • Mix in fish sauce and curry paste. Stir to incorporate and simmer for another 2-3 minutes.
  • Remove from heat. Taste and season with additional salt and pepper, if desired.
  • Ladle into bowls and serve topped with chopped cilantro.

Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here

Nutrition (per serving)

Calories: 453kcal | Carbohydrates: 12g | Protein: 27g | Fat: 35g | Saturated Fat: 27g | Fiber: 2g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Chicken Coconut Curry Soup (Paleo, Whole30 + Keto)

8 thoughts on “Chicken Coconut Curry Soup (Paleo, Whole30 + Keto)

  • I have never used eggplant and I really enjoyed the soup. That being said, I think I will substitute zucchini for eggplant the next time that I make it. The flavor is amazing!

    • Happy you enjoyed it! Zucchini is a great substitute in this recipe. 🙂 Thanks for taking the time to come back and leave a review. We appreciate your support!

  • Yum! This soup is incredibly good! I added jalapeño peppers in place of green pepper to kick up the heat and zucchini in place of the eggplant. This soup was a huge hit in my house! Thank you!🥰

    • So happy to hear it was a hit and I bet that extra kick was a nice touch! Thanks so much for coming back to let us know how it went and for leaving a rating/review. We appreciate it! 🙂

  • I made this but I added a whole white onion, and spinach it was freaking amazing thanks so much!

  • Fantastic curry soup recipe. Entire family loved it and it can be made spicier just by adding more red curry. Thank You!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

756 Shares
Pin381
Share372
Yum3
Flip
Email