This easy 30-minute Keto Curry Soup is filled with vegetables, a fragrant broth, and crunchy toppings.
We’re in love with this Keto Curry Soup! We’ve been on a soup kick lately and love having a huge Dutch oven full of soup in the refrigerator for easy meals throughout the week. This yellow curry soup is our latest creation.
We start by sauteeing a bunch of vegetables: carrots, onion, garlic, ginger, serranos, and mushrooms. Once those are soft we added in the yellow curry paste (this one is the one we use – it’s clean + sugar-free), coconut milk, lime juice, and fish sauce. Bring it to a simmer and cook for 10 minutes. After that, it’s just ladling the soup into bowls and top with all of your favorite toppings. We went with cilantro, Thai basil, and sliced serranos but you have a few more options:
Soup Topping Options
- Fried shallots
- Fried garlic
- Mung bean sprouts
Wondering if you can add protein to this keto curry soup?
You can! We love chicken or shrimp in this Keto Curry Soup.
To add chicken
To add chicken to the curry soup you’ll place the chicken breast into the soup before simmering. Simmer for 25 minutes instead of 10, remove the chicken and shred or slice.
To add shrimp
To add shrimp, add them in in the last 5 minutes of cooking.
Keto Curry Soup
Ingredients
- 4 tablespoons ghee
- 1 small white onion chopped
- 1 large carrot cut into rounds
- 3 cloves garlic minced
- 1 ” piece of fresh ginger minced
- 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
Toppings:
- ¼ cup fresh cilantro
- A few sprigs of Thai basil
- 1 serrano pepper thinly sliced
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