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Keto Curry Soup 🥣

Published: · Updated: by · 1 Comment

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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!

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Keto Curry Soup in ceramic bowl with toppings scattered about

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.

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥣 Ingredients for this keto curry soup recipe

Here are the ingredients for this delicious keto coconut curry soup:

  • 4 tablespoons of 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

Ingredient substitutions

  • Ghee or dairy-free butter/oil: Use coconut, olive, or avocado oil as keto-friendly alternatives.
  • Carrot: To keep this recipe 100% keto, replace it with cauliflower florets or celery; they add a nice texture and absorb the curry flavors, making it more satisfying.
  • Full-fat coconut milk: Use unsweetened almond milk or coconut cream for a creamy texture without the extra carbs.
  • Fish sauce: Substitute it with coconut aminos or tamari sauce.
  • Yellow curry paste: You can use store-bought curry powder but ensure that it has keto-friendly ingredients on the label.

Additional ingredients

Here are some keto-friendly additional ingredients that you can add to the recipe:

  • Zucchini or eggplant: These vegetables add extra depth and a heartier texture.
  • Sliced avocado: A creamy and healthy fat addition that complements the curry flavors beautifully.
  • Fresh lime wedges: Squeezing lime juice over the vegetable curry soup before serving adds a refreshing zing.

Cooking tools required

To make this Keto Curry Soup recipe, you will need the following kitchen tools:

  • Cast-iron skillet
  • Large 5-quart Dutch oven
  • Measuring spoons and cups
  • Cutting board and knife
  • Wooden spoon or spatula
  • Can opener
  • Soup bowls

Tools substitute options

  • Dutch oven: If you don't have a large 5-quart Dutch oven, use a deep skillet or stockpot.
  • Can opener: If you don't have a can opener, use a sturdy knife to open the can of coconut milk carefully.
Keto Curry Soup in ceramic bowl with toppings scattered about

How to make Keto Curry Soup: step-by-step guide

Cooking methods

  • Simmering

Preparation steps

  1. Gather all the ingredients needed for this yellow curry soup recipe.
  2. Chop the onion, carrot, garlic, ginger, and serrano pepper.
  3. Measure all the ingredients in the right quantities.
  4. Prepare the toppings: finely chop fresh cilantro, Thai basil, and slice the serrano pepper.

Cooking instructions

  1. 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.
  2. 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.
  3. To serve, divide between 4 bowls and top with desired curry toppings.
Keto Curry Soup in ceramic bowl with toppings scattered about

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?

  • Keto cauliflower rice: A bowl of keto rice pairs well with this delicious soup.
  • Keto naan bread: Pair your soup with a low-carb flatbread like our Keto Naan, and you can enjoy scooping out everything from the soup bowl!
  • Mixed green salad: Toss pre-washed mixed greens with keto-friendly vinaigrette and top your favorite low-carb salad toppings for a quick, refreshing side dish.
  • Steamed broccoli: Cut broccoli into florets, steam for a few minutes until tender-crisp, then season with salt and pepper for a quick and healthy side option.

How to make it healthier?

  • Add protein: Looking to add protein to your keto curry soup? Add chicken for a hearty keto chicken curry soup! You can also add shrimp if you want a shrimp curry soup. The choice is yours.

    To incorporate chicken, place chicken breast into the soup before simmering. Let it simmer for 25 minutes instead of 10, then remove the chicken and shred or slice it. Keto chicken curry soup boosts the protein content and brings a heartier and more satisfying element to the dish.
  • Make it vegan: For a complete vegan soup, replace fish sauce with tamari sauce and add more nutrients to your soup by adding tofu instead of chicken or shrimp.

    To add Tofu to the soup, bake or pan-fry until crispy and add it to the soup just before serving. The tofu will soak up the flavorful broth, adding a delightful texture and plant-based protein to the soup. Enjoy the creamy richness of the Keto tofu curry soup, garnished with fresh cilantro and Thai basil.
  • Use light coconut milk: Substitute full-fat coconut milk with light unsweetened coconut milk to reduce calorie and fat content while maintaining a creamy texture.
  • Low-sodium options: Choose low-sodium vegetable broth and use reduced-sodium soy sauce or tamari instead of fish sauce to reduce sodium content.

Time-saving tips

  • Use pre-cut mushrooms: Use pre-cut mushrooms to eliminate the need for chopping and save time in the kitchen.
  • Utilize curry paste: Go for a ready-made yellow curry paste or powder instead of making it from scratch. This will save you the time and effort of preparing the paste while adding delicious curry flavors to the soup.

What can I prepare ahead of time?

  • Chop the veggies: Chop the onion, carrot, garlic, ginger, and serrano pepper and store them in airtight containers in the refrigerator.
  • Make the curry paste: If you prefer making your curry paste, prepare it ahead of time and store it in the refrigerator. This will save you the time and effort of making it from scratch when you're ready to cook the soup.

Storage and reheating instructions

Storage tips

  • Fridge: Store the leftover soup in an airtight container in the refrigerator to keep it fresh. Consume it within 3-4 days for the best flavor and quality.
  • Freezer: If you have a larger batch or want to save some for later, the soup can be frozen, but note that the texture may slightly change upon thawing. Transfer the cooled soup to freezer-safe containers, leaving some room for expansion, and label it with the date. If properly stored, the yellow curry broth can be frozen for up to 3 months.

Reheating tips

  • Microwave: Place a portion of the low-carb coconut curry soup in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes (800 watts) or until heated through. Stir well before serving.
  • Stove: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, until warmed. This method allows for better control over the heat and prevents the soup from overheating.

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

The number of carbs varies depending on the curry soup recipe and the ingredients used. For this recipe, check the recipe card at the bottom.

Yes, you can enjoy curry on a keto diet. However, it's essential to choose keto-friendly ingredients and watch the carb content of the curry sauce or base. Go for low-carb vegetables and lean protein sources. Use coconut milk or cream instead of high-carb ingredients like heavy cream or flour.

Absolutely! Feel free to customize the vegetable selection based on your preferences and what is keto-friendly. Add vegetables such as cauliflower, zucchini, bell peppers, or spinach to keep it low-carb.

Yes, you can add protein to this keto curry soup. Options like chicken, shrimp, or tofu can be incorporated to increase the protein content and make it a more filling meal. And trust us, keto chicken curry soup always turns out so fulfilling!

If you enjoy spicier flavors, you can adjust the level of spiciness by adding more serrano pepper or a dash of cayenne pepper or red pepper flakes. Adjust the spice according to your taste preferences.

📖 Recipe

Keto Curry Soup in ceramic bowl with toppings scattered about

Keto Curry Soup

This Keto Curry Soup is a low-carb twist on classic Thai soup, filled with delicious aromatics, vegetables, and crunchy toppings.
4.67 from 6 votes
Print Rate Pin Recipe
Course: Main Course, Soup
Cuisine: Thai
Keyword: keto soup, Keto Thai Soup, low carb, Thai Curry Soup, Yellow Curry Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 462kcal

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
US Customary - Metric

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.

Nutrition

Nutrition Facts
Keto Curry Soup
Amount Per Serving
Calories 462 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 34g213%
Cholesterol 58mg19%
Sodium 1153mg50%
Potassium 540mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 3755IU75%
Vitamin C 11mg13%
Calcium 42mg4%
Iron 4mg22%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Robin Mink says

    What size equals one serving?

    Reply

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