Keto Curry Soup

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

This Keto Curry Soup is filled with delicious aromatics, vegetables, and crunchy toppings.

5 from 2 votes

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Course: Main Course, Soup

Cuisine: Thai

Keyword: Keto Thai Soup, 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
• 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

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.

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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