Red Curry Chicken Noodle Soup

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Keto Thai Red Curry Chicken Noodle Soup boasts strong Thai flavors without added carbohydrates. Simmering in an aromatic Thai Red curry coconut soup that is creamy, spicy, and slightly acidic from the lime juice are tender chunks of chicken. Shirataki noodles work well for soaking up the thick sauce and are a light and keto-friendly alternative to regular noodles. The added spinach and herbs provide the ideal amount of freshness, creaminess, and spice with every spoonful. This soup tastes like it came from your favorite Thai restaurant. This Keto Thai Red Curry Chicken Noodle Soup is light enough for a short weekday meal yet still warm enough for a chilly evening. Add some extra zing by garnishing it with chopped chilies, lime wedges, or cilantro.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Calories: 295 kcal
  • Prep time: 10 minutes
  • Serving size: 1 bowl
  • Cook time: 20 minutes
  • Cuisine: Thai
  • Total time: 30 minutes
  • Course: Main Course
  • Diet: Keto
  • Servings: 4

EQUIPMENT:

  • Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board
  • Ladle

INGREDIENTS:

  • 1 lb. boneless, skinless chicken thighs
  • 2 tbsp. red curry paste
  • 1 tbsp. coconut oil
  • 1 small onion
  • 3 cloves of garlic
  • 1 tsp. fresh ginger
  • 3 cups chicken broth
  • 1 can full-fat coconut milk
  • 1 tbsp. fish sauce
  • 1 tbsp. lime juice
  • 1 cup mushrooms
  • 2 cups baby spinach
  • 1 package shirataki noodles
  • Fresh cilantro
  • Lime wedges

INGREDIENT NOTES:

CHICKEN THIGHS:

  • Even after cooking, chicken thighs retain their moist texture and tenderness, giving the soup a deep taste. If you like lean meat, you can also use chicken breast. To cook them more quickly, thinly slice them.

RED CURRY PASTE:

  • Red curry paste adds the soup’s vibrant red color and strong, spicy flavor. For a genuine keto-friendly choice, go for a Thai brand that doesn’t contain added sugar. Adapt the quantity to your preferred level of spiciness.

COCONUT OIL:

  • Coconut oil adds a smooth texture and intensifies the curry’s scent. Additionally, it promotes good fats, which keep the dish keto-friendly. If desired, use avocado oil as a substitute.

ONIONS:

  • The soup gains depth and natural sweetness from the onion. Slice it thinly so that it sautés fast and becomes mushy. It melds nicely with the garlic and curry paste.

GARLIC:

  • Garlic balances the curry’s spiciness and adds a powerful, flavorful kick to the foundation. For the strongest scent, use freshly minced garlic. This recipe does not call for garlic powder.

GINGER:

  • The soup gains brightness and warmth from the ginger. It goes well with lime and coconut milk. For the most authentic flavor, we have to grate the ginger fresh.

CHICKEN BROTH:

  • While keeping the soup light, the chicken broth gives it substance. To keep salt levels under control, use low-sodium broth. For added richness, you can also manufacture your own from bones.

COCONUT MILK:

  • The broth is thick, aromatic, and creamy thanks to the coconut milk. For that silky texture and true Thai flavor, full-fat coconut milk is necessary. To preserve thickness, stay away from light variants.

FISH SAUCE:

  • Fish sauce adds a hint of umami to enhance the flavor. Although optional, it gives the curry a delicately salty touch. Use soy or coconut aminos instead of fish sauce if you can’t.

LIME JUICE:

  • Lime juice cuts through the coconut milk’s richness and adds brightness to the soup. For optimal flavor, always use fresh lime juice. For added tang, add more toward the end.

MUSHROOMS:

  • The curry broth is delightfully soaked up by the earthy and textural addition of mushrooms. To ensure consistent cooking, thinly slice them. You can use shiitake, button, or cremini mushrooms.

BABY SPINACH:

  • Baby spinach offers nutrients and a splash of color. It adds freshness to the dish as it wilts perfectly into the heated soup. In order to prevent overcooking, add it last.

SHRITAKE NOODLES:

  • Shirataki noodles give a pleasing texture while keeping the dish low in carbohydrates. To get rid of any natural odor, thoroughly rinse and dry them. Once heated, they take up the curry flavor well.

LIME WEDGES & CILANTRO:

  • Lime wedges and cilantro add a tangy, fresh touch to the soup. To keep the tastes vibrant, add right before serving. They counterbalance the hot and flavorful broth.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

  1. In a big pot, heat the coconut oil over medium heat. Sauté the onion for two to three minutes till it becomes tender.
  2. Add the ginger and garlic and simmer for one more minute until fragrant.
  3. To unleash the flavors, add the red curry paste and stir for 30 seconds.
  4. Add the chicken slices and simmer for about 4 minutes, or until lightly browned.
  5. Stir thoroughly after adding the coconut milk and chicken broth. Heat to a low simmer.
  6. After adding the mushrooms, simmer the soup for ten minutes, or until the chicken is thoroughly cooked.
  7. Add spinach, lime juice, and fish sauce and stir. Cook until the spinach wilts, about 2 more minutes.
  8. Cook the washed shirataki noodles for two to three minutes to ensure they are thoroughly heated.
  9. If necessary, add more lime juice or salt to taste and adjust the seasoning.

SERVING SUGGESTIONS:

SIDE DISH:

  • Keto Garlic Flatbread
  • Cauliflower Fried Rice
  • Zucchini Fritters

SALADS:

  • Thai Cucumber Salad
  • Spicy Avocado Slaw
  • Keto Green Papaya Salad

DRINKS:

  • Iced Matcha Latte
  • Keto Thai Iced Tea
  • Coconut Lime Sparkler

DESSERTS:

  • Keto Coconut Pudding
  • Almond Flour Shortbread Cookies
  • Low-Carb Mango Mousse

TIPS:

  • Use homemade or low-sodium broth to control salt levels.
  • Add chili flakes for extra spice or a keto-friendly sweetener for balance.
  • Store shirataki noodles separately if meal prepping to avoid texture changes.
  • For creamier soup, add a tablespoon of almond butter or peanut butter.

STORAGE INFORMATION:

FRIDGE:

  • Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over medium heat.

FREEZER:

  • Freeze the curry base (without noodles and spinach) for up to 2 months. Add fresh spinach and noodles after reheating for the best texture.

FAQs:

Can I use zucchini noodles instead of shirataki?

  • Yes, zucchini noodles work well. Add them just before serving to keep them from becoming soggy.

Is this soup spicy?

  • It has a mild-to-medium heat level depending on your curry paste. Adjust the amount to your taste.

Can I make it dairy-free and keto?

  • It already is—coconut milk provides the creaminess without any dairy.

Will I use shrimp instead of chicken?

  • Yes, shrimp makes a great low-carb protein alternative. Add it in the last 3–4 minutes of cooking.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 295 kcal
Net Carbs: 5 g
Total Carbs: 7 g
Fiber: 2 g
Protein: 28 g
Fat: 18 g
Calcium: 60 g
Iron: 2.1 g
Vitamin A: 210 g
Sodium: 420 g
Potassium: 510 g
Serving size: 1 bowl