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Keto Crockpot Thai Coconut Chicken Soup Recipe

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This Keto Crockpot Thai Coconut Chicken Soup is rich, creamy, and packed with bold flavors! Made with tender chicken, coconut milk, and fresh veggies, it’s low-carb, easy to make, and perfect for anyone on the keto diet. A comforting meal that’s great for weeknights or meal prep.

Ingredients

Scale
  • 2 lbs chicken breasts or thighs (boneless, skinless)
  • 4 cups chicken broth (unsweetened, low-sodium)
  • 1 can full-fat coconut milk (13.5 oz, unsweetened)
  • 1 tbsp red curry paste
  • 1 tbsp fish sauce
  • Juice of 2 limes
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 medium zucchini, spiralized or julienned
  • 1 cup mushrooms, sliced
  • 1 cup spinach or kale
  • 1 small onion, diced
  • 1–2 tbsp Sriracha (optional, for spice)

Toppings:

  • Fresh cilantro, chopped
  • Green onions, sliced
  • Chopped peanuts or cashews
  • Extra lime wedges

Instructions

  • Place chicken in the crockpot.
  • Pour in chicken broth and coconut milk. Stir in red curry paste, fish sauce, ginger, garlic, and lime juice.
  • Add onion, mushrooms, and red bell pepper.
  • Cook on low for 6–8 hours or high for 3–4 hours.
  • Shred chicken with two forks inside the crockpot.
  • Add zucchini and spinach. Stir and let cook for 20–30 more minutes until softened.
  • Serve hot with toppings like cilantro, green onions, and a squeeze of lime.

Notes

  • Adjust curry paste and Sriracha to your spice preference.
  • Swap zucchini with shredded cabbage or bok choy for a change.
  • Leftovers can be refrigerated for up to 4 days or frozen for later use.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-crockpot-thai-coconut-chicken-soup/