Our Keto Curry Soup is a perfect treat if you're craving a warm and delicious low-carb soup that fits into your keto lifestyle. This hearty soup combines vibrant spices, vegetables, and creamy coconut milk to create a bowl of comfort food. Let's dive in and discover the magic of our keto curry soup recipe!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥣 Ingredients for this keto curry soup recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Curry Soup: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto curry soup?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe

Preparation and cooking overview
It takes only 30 minutes to prepare this soup. All you need to do is sauté onions, carrots, garlic, ginger, and serrano pepper, then add mushrooms, yellow curry paste, vegetable broth, and coconut milk. Let it simmer and meld together for a few minutes! Comforting and nutritious keto curry soup is ready to serve.
Chef's note
Feel free to experiment with different vegetables in this Keto Coconut Curry Soup, such as cauliflower, bok choy, or even spiralized zucchini noodles for added texture and variety. Don't forget to adjust the spice level to your liking, as some curry pastes can be quite spicy.
🥣 Ingredients for this keto curry soup recipe
Here are the ingredients for this delicious keto coconut curry soup:
Toppings
Ingredient substitutions
Additional ingredients
Here are some keto-friendly additional ingredients that you can add to the recipe:
Cooking tools required
To make this Keto Curry Soup recipe, you will need the following kitchen tools:
Tools substitute options

How to make Keto Curry Soup: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients needed for this yellow curry soup recipe.
- Chop the onion, carrot, garlic, ginger, and serrano pepper.
- Measure all the ingredients in the right quantities.
- Prepare the toppings: finely chop fresh cilantro, Thai basil, and slice the serrano pepper.
Cooking instructions
- Heat the ghee in a large 5-quart Dutch oven over medium-high heat. Once hot, add onion, carrot, garlic, ginger, and serrano. Sauté for 5 minutes until starting to soften.
- Add the mushrooms and curry paste, stir to combine, then add the remaining ingredients. Reduce the heat to a simmer, cover, and cook another 10 minutes until the carrots are tender.
- To serve, divide between 4 bowls and top with desired curry toppings.

Chef's pro tip
Sauté the onion, carrot, garlic, ginger, and serrano pepper until they soften. This will retain their natural crunch and flavor and enhance the overall texture of the keto Thai curry soup.
What to serve with keto curry soup?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating tips
Recipe wrap-up and conclusion
This Keto Curry Soup is a complete meal for people on a keto & low-carb diet. From sautéing the onions to adding the vibrant spices, our senses have been delighted every step of the way. In 30 minutes, you will have this Thailand delicacy in your kitchen.
Now, it's time to sit back, relax, and savor the warm and satisfying flavors of our homemade keto curry soup. Start cooking to nourish your body with a curry bowl that's as delicious as it is wholesome.
Frequently asked questions
📖 Recipe

Keto Curry Soup
Ingredients
- 4 tablespoons ghee or dairy-free butter/oil for vegan
- 1 small white onion chopped
- 1 large carrot cut into rounds
- 3 cloves minced garlic
- 1 " piece of fresh minced ginger
- 1 serrano pepper thinly sliced
- 2 cups wild mushrooms chopped
- 1 tablespoon yellow curry paste
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 1 tablespoon lime juice
- ½ tablespoon fish sauce omit to make vegan
Toppings
- ¼ cup fresh cilantro
- A few sprigs of Thai basil
- 1 serrano pepper thinly sliced
Instructions
- Heat the ghee in a large 5-quart Dutch oven over medium-high heat. Once hot, add onion, carrot, garlic, ginger, and serrano. Sauté for 5 minutes until starting to soften.
- Add the mushrooms and curry paste, stir to combine, then add the remaining ingredients. Reduce the heat to a simmer, cover, and cook another 10 minutes until the carrots are tender.
- To serve, divide between 4 bowls and top with desired curry toppings.
Robin Mink says
What size equals one serving?