This easy 30-minute Keto Curry Soup is filled with vegetables, a fragrant broth, and crunchy toppings. It can also be made plant-based!
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 sautéing a bunch of vegetables: carrots, onion, garlic, ginger, serrano, 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 serrano but you have a few more options:
Soup Topping Options
- Fried shallots
- Fried garlic
- Mung bean sprouts
- Fresh herbs
- Lime wedges
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.
To Add tofu
To ass tofu to the soup, we like to simply bake the tofu until crispy or pan fry until crispy and add it to the soup just before serving.
How to make this soup Vegan
Simply use coconut oil, avocado oil, or dairy-free butter in place of the ghee and omit the fish sauce.
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 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 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 in the onion, carrot, garlic, ginger, and serrano. Saute for 5 minutes until starting to soften.
- Add in the mushrooms and curry past, stir to combine then add in 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 toppings.
What size equals one serving?