33+ Delicious Keto Chicken Curry Soup Recipes to Satisfy Your Low-Carb Cravings

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Are you craving a comforting, flavorful, and low-carb meal that’s perfect for the keto diet?

Look no further than chicken curry soup!

With rich, aromatic spices and a creamy coconut broth, chicken curry soup is not only satisfying but also incredibly versatile.

Whether you’re new to the keto lifestyle or a seasoned pro, this list of 33+ Keto Chicken Curry Soup Recipes is sure to inspire your next meal.

From creamy coconut-based soups to hearty versions loaded with veggies, these recipes are packed with flavor and perfect for keeping your carb intake low.

Keto chicken curry soup recipes are an excellent way to enjoy the warmth and comfort of traditional curry while adhering to a ketogenic diet.

These soups provide protein-rich chicken, healthy fats from coconut milk, and nutrient-packed vegetables, making them the perfect meal for those looking to stay on track with their low-carb goals.

Plus, with so many variations to choose from, you’ll never run out of delicious options to try.

In this blog post, we’ll take you through a collection of over 33+ keto chicken curry soup recipes that cater to various tastes and dietary preferences.

Whether you love spice, prefer creamy textures, or want to add some fresh veggies into the mix, you’ll find the perfect recipe to satisfy your cravings.

So grab your ingredients, get your soup pot ready, and let’s dive into these hearty, keto-friendly recipes!

33+ Delicious Keto Chicken Curry Soup Recipes to Satisfy Your Low-Carb Cravings

Whether you’re looking for a quick and easy lunch, a comforting dinner, or a meal prep idea for the week, these 33+ keto chicken curry soup recipes have something for everyone.

The beauty of chicken curry soup is that it’s not only incredibly versatile but also simple to make.

With a few pantry staples, fresh ingredients, and your favorite spices, you can whip up a hearty and flavorful soup that’s keto-approved and bound to become a family favorite.

These recipes will keep your keto journey exciting, offering an abundance of flavors, textures, and nutritional benefits to support your healthy eating goals.

From spicy to creamy, mild to robust, there’s no limit to the variations you can create.

We hope these recipes inspire you to get into the kitchen and enjoy the magic of keto chicken curry soup.

Creamy Coconut Keto Chicken Curry Soup

A rich and satisfying soup that blends tender chicken, aromatic spices, and creamy coconut milk.

This keto-friendly dish is packed with flavor and healthy fats, making it a perfect meal for those following a low-carb lifestyle. The combination of warming spices and coconut milk creates a comforting, velvety broth that you’ll love.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1/2 tsp cayenne pepper (optional)
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 small zucchini, chopped
1 cup baby spinach
1 tbsp fresh lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-6 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Sauté until fragrant, about 3 minutes.
Stir in curry powder, turmeric, cumin, and cayenne pepper. Cook for another 1-2 minutes until aromatic.
Pour in chicken broth and bring to a simmer. Add cooked chicken back into the pot.
Stir in coconut milk and zucchini. Simmer for 15 minutes until vegetables are tender.
Add baby spinach and lime juice. Stir until spinach wilts. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

This creamy coconut keto chicken curry soup is the perfect blend of spice, creaminess, and nourishment.

The rich coconut milk balances the heat of the spices, while the fresh lime juice brightens up the dish. Enjoy it as a filling meal that keeps you warm and satisfied.

Spicy Thai-Inspired Keto Chicken Curry Soup

This keto-friendly Thai-inspired chicken curry soup delivers a punch of spice and deep, aromatic flavors.

Made with a flavorful broth, shredded chicken, and a touch of coconut milk, this dish is both comforting and refreshing. It’s a great way to enjoy a low-carb, high-fat meal with authentic Thai flavors.

Ingredients:

1 tbsp avocado oil
1 lb boneless, skinless chicken breasts, shredded
1 small red bell pepper, sliced
2 tbsp Thai red curry paste
1 tbsp fish sauce
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp chili flakes (optional for extra spice)
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 tbsp lime juice
2 tbsp fresh basil, chopped
1 cup mushrooms, sliced
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Heat avocado oil in a large pot over medium heat. Add shredded chicken and cook for a few minutes until slightly golden.
Stir in red bell pepper and sauté for 2 minutes.
Add Thai red curry paste, fish sauce, garlic powder, ginger powder, and chili flakes. Stir well and cook for another minute.
Pour in chicken broth and bring to a gentle boil. Add mushrooms and simmer for 15 minutes.
Reduce heat and stir in coconut milk. Let the soup simmer for 5 minutes.
Remove from heat and add lime juice and fresh basil. Stir well.
Serve hot, garnished with extra basil or lime wedges if desired.

This spicy Thai-inspired keto chicken curry soup is packed with bold flavors and just the right amount of heat.

The coconut milk balances the spiciness, creating a smooth and creamy broth. With a fragrant mix of curry paste, lime, and basil, this dish will transport you straight to Thailand without breaking your keto diet.

Golden Turmeric Keto Chicken Curry Soup

A vibrant and nutrient-dense soup, this golden turmeric keto chicken curry soup is both healing and delicious.

Infused with the anti-inflammatory properties of turmeric and loaded with protein and healthy fats, this soup is perfect for boosting your immune system while staying low-carb.

Ingredients:

1 tbsp olive oil
1 lb boneless, skinless chicken thighs, shredded
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp paprika
4 cups chicken broth
1/2 cup heavy cream
1 small carrot, sliced
1/2 cup cauliflower rice
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
Fresh parsley for garnish

Instructions:

Heat olive oil in a pot over medium heat. Add shredded chicken and cook for 5 minutes until lightly browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until soft, about 3 minutes.
Stir in turmeric, curry powder, and paprika. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken, carrot, and cauliflower rice. Simmer for 15 minutes.
Reduce heat and stir in heavy cream. Let it warm for a few minutes.
Remove from heat, add lemon juice, and season with salt and pepper.
Serve warm, garnished with fresh parsley.

This golden turmeric keto chicken curry soup is packed with flavor and health benefits.

The combination of turmeric and ginger provides anti-inflammatory properties, while the creamy broth makes it both comforting and satisfying. It’s the perfect meal for a cozy night in while maintaining a keto-friendly diet.

Keto Butter Chicken Curry Soup

This keto butter chicken curry soup is a rich and creamy dish inspired by the classic Indian butter chicken.

Packed with aromatic spices, tender chicken, and a luxurious tomato-based broth, this soup is a comforting and satisfying meal while keeping it low in carbs.

Ingredients:

2 tbsp butter
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp garam masala
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper (optional)
1 cup tomato puree
3 cups chicken broth
1/2 cup heavy cream
1/4 cup cream cheese, softened
1 tbsp lemon juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Melt butter in a large pot over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove and set aside.
In the same pot, add onion, garlic, and ginger. Sauté until fragrant, about 3 minutes.
Stir in garam masala, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for another minute until aromatic.
Add tomato puree and stir well, cooking for 2 minutes.
Pour in chicken broth and bring to a gentle simmer. Return cooked chicken to the pot.
Stir in heavy cream and cream cheese until melted and well combined. Simmer for 10 minutes.
Add lemon juice and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

This butter chicken curry soup delivers a rich, creamy, and mildly spiced broth that makes it perfect for keto dieters looking for comfort food without the carbs.

The combination of cream, butter, and aromatic spices creates a flavorful soup that tastes like your favorite Indian dish in a bowl.

Lemon Ginger Keto Chicken Curry Soup

This lemon ginger keto chicken curry soup is a refreshing and healing dish packed with immune-boosting ingredients.

With the warmth of ginger, the brightness of lemon, and a rich curry-infused broth, this soup is perfect for a light yet flavorful meal.

Ingredients:

1 tbsp coconut oil
1 lb boneless, skinless chicken breast, shredded
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp turmeric
1 tsp curry powder
1/2 tsp coriander
4 cups chicken broth
1 tbsp coconut aminos (or soy sauce substitute)
1/2 cup coconut cream
2 tbsp lemon juice
1 cup baby spinach
Salt and pepper to taste
Lemon wedges and fresh parsley for garnish

Instructions:

Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
Stir in turmeric, curry powder, and coriander. Cook for another minute.
Pour in chicken broth and coconut aminos. Bring to a simmer.
Add shredded chicken and let it cook for 10 minutes.
Stir in coconut cream and lemon juice. Simmer for another 5 minutes.
Add baby spinach and stir until wilted. Season with salt and pepper.
Serve hot, garnished with lemon wedges and fresh parsley.

This lemon ginger keto chicken curry soup is a perfect balance of warmth and zest.

The bold flavors of ginger and turmeric pair wonderfully with the citrusy brightness of lemon, making it a refreshing yet nourishing meal. It’s an excellent option when you need something light but deeply satisfying.

Keto Green Curry Chicken Soup

This keto green curry chicken soup is a fragrant, spicy, and creamy dish inspired by Thai flavors.

With a base of coconut milk, green curry paste, and fresh herbs, this soup is perfect for anyone looking to enjoy a deliciously comforting meal while keeping it low-carb.

Ingredients:

1 tbsp avocado oil
1 lb boneless, skinless chicken thighs, sliced
1 tbsp green curry paste
1 small onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1/2 cup green beans, chopped
1/2 cup zucchini, sliced
1 tbsp fish sauce
1 tbsp lime juice
1/4 cup fresh Thai basil, chopped
1/2 tsp salt
1/4 tsp black pepper

Instructions:

Heat avocado oil in a pot over medium heat. Add chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until soft, about 3 minutes.
Stir in green curry paste and cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Return chicken to the pot.
Stir in coconut milk, green beans, and zucchini. Simmer for 10 minutes.
Add fish sauce, lime juice, and Thai basil. Stir well.
Season with salt and pepper. Serve hot.

This keto green curry chicken soup is a vibrant and fragrant dish with layers of Thai-inspired flavors.

The green curry paste gives it a spicy kick, while the creamy coconut milk keeps it rich and satisfying. It’s an excellent meal to warm you up while sticking to your keto goals.

Keto Turmeric Cauliflower Chicken Curry Soup

This keto turmeric cauliflower chicken curry soup is a powerhouse of nutrients and flavor.

Packed with anti-inflammatory turmeric, tender chicken, and fiber-rich cauliflower, this soup is creamy, comforting, and perfect for a low-carb diet. It’s an excellent choice for a nourishing meal that’s both hearty and light.

Ingredients:

2 tbsp ghee or butter
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp cumin
4 cups chicken broth
1/2 cup heavy cream or coconut cream
1 1/2 cups cauliflower florets
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
Fresh cilantro for garnish

Instructions:

Heat ghee in a pot over medium heat. Add chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until soft.
Stir in turmeric, curry powder, and cumin, cooking for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and cauliflower florets.
Simmer for 15 minutes until cauliflower is tender.
Stir in heavy cream and lemon juice. Let it warm for a few minutes.
Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This turmeric cauliflower chicken curry soup is not only delicious but also packed with health benefits.

The cauliflower provides a low-carb alternative to potatoes, while the turmeric and ginger add a healing touch. It’s a perfect meal to enjoy on a cold day while sticking to your keto goals.

Keto Creamy Tomato Chicken Curry Soup

If you’re craving a comforting, creamy, and slightly tangy soup with Indian flavors, this keto creamy tomato chicken curry soup is the perfect dish.

With a rich tomato-based broth infused with aromatic spices and tender chicken, it delivers warmth and satisfaction while keeping the carbs low.

Ingredients:

2 tbsp butter
1 lb boneless, skinless chicken breast, shredded
1 small onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
1 cup tomato puree
3 cups chicken broth
1/2 cup heavy cream
1/4 cup cream cheese
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh basil, chopped
1 tbsp lemon juice

Instructions:

Melt butter in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
Stir in curry powder, smoked paprika, cumin, and coriander, cooking for another minute.
Pour in tomato puree and stir well. Cook for 2 minutes.
Add chicken broth and bring to a simmer. Add shredded chicken and let it cook for 10 minutes.
Stir in heavy cream and cream cheese until smooth and well combined. Simmer for another 5 minutes.
Add salt, pepper, lemon juice, and fresh basil. Stir well.
Serve hot, garnished with extra basil if desired.

This keto creamy tomato chicken curry soup offers a delicious balance of richness and spice.

The tomato base gives it a comforting heartiness, while the blend of cream and spices makes it incredibly satisfying. It’s the perfect soup for when you want something cozy but still keto-friendly.

Coconut Lemongrass Keto Chicken Curry Soup

This coconut lemongrass keto chicken curry soup brings the fresh, citrusy flavors of lemongrass and lime together with creamy coconut milk and tender chicken.

The combination of Thai-inspired spices and a silky broth makes this soup both refreshing and indulgent while staying low-carb.

Ingredients:

1 tbsp avocado oil
1 lb boneless, skinless chicken thighs, thinly sliced
2 stalks lemongrass, trimmed and smashed
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp Thai red curry paste
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1/2 cup mushrooms, sliced
1 tbsp fish sauce
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped
Red chili flakes (optional for heat)

Instructions:

Heat avocado oil in a large pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant.
Add Thai red curry paste and smashed lemongrass stalks. Stir well and cook for another minute.
Pour in chicken broth and bring to a simmer. Add mushrooms and cooked chicken, letting it simmer for 10 minutes.
Stir in coconut milk, fish sauce, and lime juice. Let it cook for another 5 minutes.
Remove lemongrass stalks, season with salt and pepper, and stir in fresh cilantro.
Serve hot, garnished with extra cilantro and red chili flakes if desired.

This coconut lemongrass keto chicken curry soup is a beautiful fusion of creamy, zesty, and slightly spicy flavors.

The lemongrass and lime add a refreshing twist, while the coconut milk makes the broth rich and velvety. It’s an excellent option for a unique, flavorful keto-friendly meal.

Keto Chicken Curry Soup with Spinach and Almonds

This keto chicken curry soup with spinach and almonds combines tender chicken with the richness of a creamy curry broth, complemented by fresh spinach and crunchy almonds.

Packed with healthy fats and low in carbs, it’s a perfect choice for a filling yet light meal. The almond topping adds a delightful texture that contrasts beautifully with the creamy soup.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken breast, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups fresh spinach
1/4 cup sliced almonds, toasted
1 tbsp lemon juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for another minute.
Pour in chicken broth and bring to a simmer. Add the cooked chicken back into the pot.
Stir in coconut milk and simmer for 15 minutes.
Add spinach and cook until wilted. Stir in lemon juice and season with salt and pepper.
Serve the soup hot, topped with toasted almonds and garnished with fresh cilantro.

This keto chicken curry soup with spinach and almonds brings together a creamy, flavorful broth with vibrant, fresh spinach and the crunch of toasted almonds.

It’s a hearty, yet light, low-carb meal that will keep you satisfied and energized.

Keto Chicken Curry Soup with Cauliflower Rice

This keto chicken curry soup with cauliflower rice is a low-carb twist on the traditional curry, using cauliflower rice to replace starchy grains while keeping all the flavor.

The soup is creamy, comforting, and perfect for anyone following a keto or low-carb diet. Cauliflower rice soaks up the flavorful curry broth, making every bite deliciously satisfying.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups cauliflower rice (fresh or frozen)
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt and pepper to taste

Instructions:

Heat coconut oil in a large pot over medium heat. Add chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for another 1-2 minutes.
Pour in chicken broth and bring to a simmer. Return cooked chicken to the pot and simmer for 10 minutes.
Stir in coconut milk and cauliflower rice. Let it simmer for 10 minutes until the cauliflower rice is tender.
Add lime juice, season with salt and pepper, and stir in fresh cilantro.
Serve the soup hot and enjoy!

This keto chicken curry soup with cauliflower rice is a wonderful way to enjoy all the flavors of curry without the carbs.

The cauliflower rice provides a rice-like texture, making it a satisfying and filling meal that aligns perfectly with your keto diet.

Keto Chicken Curry Soup with Broccoli and Coconut Cream

A comforting and creamy keto chicken curry soup, this version features tender chicken, rich coconut cream, and fresh broccoli.

It’s a nutrient-dense, low-carb dish that’s perfect for a cozy meal. The broccoli adds a healthy crunch and color to the soup, while the coconut cream creates a rich, velvety texture that complements the aromatic curry spices.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp paprika
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1/2 cup coconut cream
1 cup broccoli florets
1 tbsp lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until soft and fragrant, about 3 minutes.
Stir in curry powder, turmeric, and paprika. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk and coconut cream. Add broccoli florets and cook for another 5-7 minutes, until broccoli is tender.
Add lime juice, season with salt and pepper, and stir in fresh cilantro.
Serve hot, garnished with extra cilantro.

This keto chicken curry soup with broccoli and coconut cream is a delicious, creamy, and nutrient-packed meal.

The combination of coconut milk and cream provides a rich texture, while the broccoli adds freshness and crunch. It’s a comforting soup that fits perfectly into a keto lifestyle.

Keto Chicken Curry Soup with Avocado and Cilantro

This keto chicken curry soup with avocado and cilantro is a fresh and flavorful twist on traditional curry soup.

The creamy avocado adds richness to the soup, while the bright cilantro brings a burst of freshness. The chicken and spices combine to create a satisfying, comforting soup that is also perfect for a keto diet.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1/2 cup coconut milk
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
Salt and pepper to taste

Instructions:

Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and cumin, and cook for another 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk and simmer for an additional 5 minutes.
Remove from heat and stir in the diced avocado, cilantro, and lime juice.
Season with salt and pepper. Serve the soup hot, garnished with additional cilantro.

This keto chicken curry soup with avocado and cilantro brings a smooth, creamy texture from the avocado, complemented by the brightness of fresh cilantro.

The flavor profile is well-balanced, with aromatic spices and a refreshing twist, making it an ideal low-carb meal that’s both nourishing and satisfying.

Keto Chicken and Mushroom Curry Soup

This keto chicken and mushroom curry soup is a comforting, hearty dish that blends tender chicken with earthy mushrooms and a rich, creamy curry broth.

The combination of coconut milk and chicken broth creates a velvety soup, while the mushrooms add a meaty texture. It’s the perfect low-carb meal for a cold day.

Ingredients:

2 tbsp butter
1 lb boneless, skinless chicken breast, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups mushrooms, sliced
1/4 tsp cayenne pepper (optional)
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Melt butter in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in curry powder, cinnamon, and cumin. Cook for 1-2 minutes to enhance the spices.
Pour in chicken broth and bring to a simmer. Add mushrooms and cook until tender, about 5 minutes.
Stir in coconut milk and cayenne pepper (if using), and return the chicken to the pot. Let the soup simmer for 10 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

This keto chicken and mushroom curry soup is a rich, creamy dish that combines the savory depth of mushrooms with the aromatic flavors of curry.

The creamy coconut milk makes it a luxurious, low-carb option that’s both satisfying and comforting.

Keto Chicken Curry Soup with Zucchini and Tomatoes

This keto chicken curry soup with zucchini and tomatoes is a refreshing and healthy dish that combines tender chicken with fresh vegetables and a rich, spiced curry broth.

The zucchini adds a mild, crunchy texture, and the tomatoes provide a burst of acidity that balances the richness of the coconut milk. This soup is low in carbs and full of flavor.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1/2 cup coconut milk
2 medium zucchinis, diced
1 tbsp fresh basil, chopped
1 tbsp lemon juice
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes.
Add diced tomatoes and chicken broth, bringing to a simmer.
Stir in coconut milk and diced zucchini. Let the soup simmer for 10 minutes, until the zucchini is tender.
Add the cooked chicken back into the pot and cook for another 5 minutes.
Stir in lemon juice, season with salt and pepper, and garnish with fresh basil.

This keto chicken curry soup with zucchini and tomatoes is a fresh and light take on the classic curry soup.

The tomatoes offer a subtle sweetness and acidity that perfectly complements the spices, while the zucchini provides a satisfying, low-carb texture. It’s a great option for those looking for a healthy, flavorful soup without the carbs.

Keto Spicy Coconut Chicken Curry Soup

This keto spicy coconut chicken curry soup is a bold and flavorful dish that brings together tender chicken, creamy coconut milk, and a blend of spicy curry flavors.

With the addition of chili flakes and fresh herbs, this soup offers a delightful kick while keeping carbs low. It’s the perfect meal to warm you up on a chilly evening, full of vibrant flavors and satisfying textures.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp chili flakes (or to taste)
1/2 tsp turmeric
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 tbsp lime juice
Fresh cilantro for garnish
Salt and pepper to taste

Instructions:

Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in curry powder, chili flakes, and turmeric. Cook for 1-2 minutes, allowing the spices to bloom.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk and fish sauce. Let the soup simmer for another 5 minutes.
Season with lime juice, salt, and pepper to taste.
Serve hot, garnished with fresh cilantro.

This keto spicy coconut chicken curry soup is an exciting and flavorful dish that delivers just the right amount of heat and creaminess.

The coconut milk provides a rich base, while the chili flakes bring a spicy kick that perfectly complements the savory chicken and curry spices.

Keto Chicken Curry Soup with Kale and Lemon

This keto chicken curry soup with kale and lemon is a nutrient-packed, low-carb option that combines the comforting flavors of curry with the goodness of dark leafy greens.

The kale adds a touch of earthiness, while the fresh lemon juice brightens up the rich curry broth. It’s a hearty and filling meal that’s perfect for a keto lifestyle.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken breast, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1/2 cup coconut milk
2 cups kale, chopped
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk and chopped kale, and cook for an additional 5 minutes until the kale is tender.
Season with salt, pepper, and lemon juice.
Serve hot, garnished with fresh parsley.

This keto chicken curry soup with kale and lemon is a vibrant and flavorful option that combines the depth of curry spices with the refreshing zest of lemon.

The kale not only adds a nutrient boost but also gives the soup a delightful texture, making it both filling and low-carb.

Keto Chicken Curry Soup with Bell Peppers and Spinach

This keto chicken curry soup with bell peppers and spinach is a delicious and colorful dish that brings together tender chicken, sweet bell peppers, and hearty spinach in a rich, coconut-based curry broth.

The combination of flavors and textures makes it a comforting yet low-carb option that’s perfect for any season.

Ingredients:

2 tbsp avocado oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp paprika
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 bell peppers, diced (red, yellow, or green)
2 cups fresh spinach
1 tbsp fresh basil, chopped
1 tbsp lime juice
Salt and pepper to taste

Instructions:

Heat avocado oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and paprika. Cook for another 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk and diced bell peppers. Cook for another 5 minutes until peppers are tender.
Add fresh spinach and cook until wilted, about 2-3 minutes.
Season with salt, pepper, and lime juice. Garnish with fresh basil.

This keto chicken curry soup with bell peppers and spinach is both comforting and vibrant.

The bell peppers provide a sweet and mild flavor that balances out the richness of the coconut milk, while the spinach adds a nutritious boost. This soup is flavorful, filling, and completely keto-friendly!

Keto Chicken Curry Soup with Asparagus and Leeks

This keto chicken curry soup with asparagus and leeks is a sophisticated and delicious dish.

The asparagus adds a fresh, crunchy texture, while the leeks bring a mild onion flavor that blends beautifully with the aromatic curry spices. It’s a low-carb, high-flavor soup that’s perfect for a cozy dinner or lunch.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
2 leeks, cleaned and sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 bunch asparagus, chopped into 2-inch pieces
1 tbsp lemon juice
Fresh parsley for garnish
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and leeks until softened, about 5 minutes.
Stir in ginger, curry powder, and turmeric. Cook for 1-2 minutes to enhance the spices.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Add chopped asparagus and coconut milk, then cook for another 5 minutes, until the asparagus is tender.
Stir in lemon juice and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

This keto chicken curry soup with asparagus and leeks offers a delightful combination of earthy leeks and fresh, tender asparagus.

The creamy coconut milk and bold curry flavors come together for a flavorful and filling low-carb meal.

Keto Chicken Curry Soup with Sweet Bell Peppers and Cauliflower

This keto chicken curry soup with sweet bell peppers and cauliflower is a deliciously creamy, low-carb option that’s full of vibrant colors and flavors.

The cauliflower adds a soft, rice-like texture, while the sweet bell peppers bring a burst of sweetness that pairs perfectly with the rich coconut broth and spices.

Ingredients:

2 tbsp avocado oil
1 lb boneless, skinless chicken breast, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp paprika
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 bell peppers, diced (red and yellow)
2 cups cauliflower florets
1 tbsp lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat avocado oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, cumin, and paprika. Cook for 1-2 minutes to bring out the flavors of the spices.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Add coconut milk, diced bell peppers, and cauliflower florets. Let the soup simmer for 10-12 minutes, until the cauliflower is tender.
Stir in lime juice, season with salt and pepper, and garnish with fresh cilantro.
Serve hot and enjoy!

This keto chicken curry soup with sweet bell peppers and cauliflower is rich, creamy, and packed with flavor.

The combination of vibrant vegetables and aromatic curry spices makes this dish not only low in carbs but also filling and satisfying.

Keto Chicken Curry Soup with Broccoli and Bacon

This keto chicken curry soup with broccoli and bacon is a hearty and flavorful dish that combines tender chicken with crispy bacon and nutrient-packed broccoli.

The smoky flavor of the bacon pairs perfectly with the rich curry broth, while the coconut milk creates a creamy base. This soup is perfect for anyone looking for a keto-friendly, comforting meal.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp paprika
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups broccoli florets
6 strips bacon, cooked and crumbled
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and paprika. Cook for 1-2 minutes to allow the spices to bloom.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk and broccoli florets. Let the soup simmer for another 5-7 minutes, until the broccoli is tender.
Add crumbled bacon and season with salt and pepper.
Serve hot, garnished with fresh parsley.

This keto chicken curry soup with broccoli and bacon is the perfect combination of rich flavors and textures.

The bacon adds a smoky crunch, while the broccoli soaks up the delicious curry broth. This soup is a great way to stay on track with your keto lifestyle while enjoying a warm, comforting meal.

Keto Chicken Curry Soup with Eggplant and Spinach

This keto chicken curry soup with eggplant and spinach is a rich and savory dish that combines tender chicken with the unique flavor of eggplant.

The spinach adds a healthy boost of greens while the creamy coconut broth ties everything together. It’s a flavorful, low-carb soup that’s both satisfying and nutritious.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 medium eggplant, diced
2 cups fresh spinach
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes.
Add diced eggplant and cook for 5 minutes, allowing it to soften and absorb the spices.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk and spinach. Cook for an additional 5 minutes until the spinach is wilted.
Season with salt and pepper, and garnish with fresh cilantro.

This keto chicken curry soup with eggplant and spinach is a delicious and hearty soup that’s full of flavor and packed with nutrients.

The eggplant provides a rich, soft texture that pairs beautifully with the creamy coconut milk and bold curry spices.

Keto Chicken Curry Soup with Green Beans and Mushrooms

This keto chicken curry soup with green beans and mushrooms offers a comforting and healthy meal full of flavors and textures.

The green beans add a satisfying crunch, while the mushrooms bring an earthy taste that complements the savory chicken and coconut broth. This soup is rich in nutrients and perfect for anyone on a keto diet.

Ingredients:

2 tbsp butter
1 lb boneless, skinless chicken breast, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp paprika
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 cup green beans, chopped into 2-inch pieces
1 cup mushrooms, sliced
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat butter in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, cumin, and paprika. Cook for another 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk, green beans, and mushrooms. Let the soup simmer for 10 minutes until the vegetables are tender.
Stir in lemon juice and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

This keto chicken curry soup with green beans and mushrooms is a wonderfully savory, low-carb dish.

The vegetables add both texture and nutrition, while the coconut milk creates a smooth and creamy broth. It’s a great way to enjoy a filling, keto-friendly meal that’s full of flavor.

Keto Chicken Curry Soup with Cauliflower Rice and Peas

This keto chicken curry soup with cauliflower rice and peas is a hearty and comforting dish that’s perfect for a cozy dinner.

The cauliflower rice replaces traditional rice, making this soup low-carb, while the peas add a subtle sweetness that complements the spiced coconut broth. It’s an easy-to-make, satisfying keto-friendly soup.

Ingredients:

2 tbsp coconut oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups cauliflower rice (fresh or frozen)
1/2 cup frozen peas
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk, cauliflower rice, and frozen peas. Let the soup simmer for 5-7 minutes until the cauliflower rice is tender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

This keto chicken curry soup with cauliflower rice and peas is a flavorful, low-carb alternative to traditional curry soup.

The cauliflower rice gives the soup a comforting texture, while the peas add a touch of sweetness. It’s a perfect, filling dish that fits perfectly into a keto diet.

Keto Chicken Curry Soup with Zucchini and Tomatoes

This keto chicken curry soup with zucchini and tomatoes is a fresh, vibrant, and satisfying meal.

The zucchini adds a soft texture, while the tomatoes provide a touch of sweetness and acidity to balance the richness of the coconut milk. This soup is perfect for anyone looking for a low-carb, yet hearty meal packed with flavor and nutrients.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken breast, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp coriander
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 zucchinis, diced
1 cup cherry tomatoes, halved
1 tbsp lemon juice
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, cumin, and coriander. Cook for 1-2 minutes to release the flavors.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk, diced zucchini, and cherry tomatoes. Let the soup simmer for another 5-7 minutes, until the zucchini is tender.
Season with lemon juice, salt, and pepper.
Serve hot, garnished with fresh basil.

This keto chicken curry soup with zucchini and tomatoes is a wonderful blend of light and hearty ingredients.

The zucchini adds a mild, tender texture while the tomatoes contribute a subtle sweetness that complements the creamy coconut broth. It’s a fresh and satisfying keto-friendly dish!

Keto Chicken Curry Soup with Cabbage and Carrots

This keto chicken curry soup with cabbage and carrots is a flavorful and comforting low-carb dish that offers the perfect balance of savory and sweet.

The cabbage provides crunch and nutrition, while the carrots add a touch of natural sweetness, perfectly complementing the aromatic curry spices and creamy coconut milk.

Ingredients:

2 tbsp avocado oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp cumin
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups cabbage, shredded
2 carrots, sliced thinly
1 tbsp apple cider vinegar
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat avocado oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder and cumin, cooking for 1-2 minutes to bring out the flavors.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and let it simmer for 10 minutes.
Stir in coconut milk, shredded cabbage, and sliced carrots. Simmer for another 8-10 minutes until the vegetables are tender.
Stir in apple cider vinegar and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

This keto chicken curry soup with cabbage and carrots is a satisfying and flavorful dish that’s full of nutrients and low in carbs.

The cabbage provides a crunchy texture, while the carrots add a hint of sweetness, creating a comforting, well-balanced soup.

Keto Chicken Curry Soup with Pumpkin and Spinach

This keto chicken curry soup with pumpkin and spinach is a hearty and delicious fall-inspired dish.

The pumpkin adds a smooth, creamy texture to the broth, while the spinach adds a burst of color and nutrients. It’s a warming, comforting meal that is both low-carb and packed with flavor.

Ingredients:

2 tbsp olive oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups pumpkin puree
2 cups fresh spinach
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-7 minutes. Remove and set aside.
In the same pot, sauté onion, garlic, and ginger until softened, about 3 minutes.
Stir in curry powder, cinnamon, and nutmeg. Cook for 1-2 minutes.
Pour in chicken broth and bring to a simmer. Add the cooked chicken and simmer for 10 minutes.
Stir in coconut milk and pumpkin puree. Let the soup simmer for another 5-7 minutes, until the pumpkin is well incorporated into the broth.
Stir in spinach and cook for an additional 2-3 minutes until wilted.
Season with salt and pepper to taste and garnish with fresh thyme.

This keto chicken curry soup with pumpkin and spinach is a rich and creamy dish full of bold flavors and comforting textures.

The pumpkin adds a velvety base to the soup, while the spinach provides a burst of freshness and nutrients. It’s the perfect fall-inspired keto meal!