31+ Irresistible Keto Coconut Soup Recipes to Savor All Year

If you’re following the keto diet or just looking to incorporate healthier, low-carb meals into your routine, soups are a delicious and easy option. Coconut soup, with its creamy texture and rich flavor, is an ideal choice for keto enthusiasts.

Packed with healthy fats, coconut offers a satisfying and indulgent taste while keeping carbs low. In this article, we’ve compiled a list of 31+ keto-friendly coconut soup recipes, each guaranteed to delight your taste buds and keep you on track with your dietary goals.

From spiced coconut chicken soups to aromatic Thai-inspired bowls, there’s something here for everyone.

So grab your ladle and get ready to enjoy these keto coconut soups that are perfect for cozy nights or impressing your guests at dinner parties!

31+ Irresistible Keto Coconut Soup Recipes to Savor All Year

With these 31+ keto coconut soup recipes, you’ll never run out of options for a satisfying, healthy, and delicious meal.

Whether you’re craving something spicy, tangy, or creamy, there’s a soup for every taste. These recipes are not only low in carbs but also full of nourishing ingredients to help you feel your best while staying in line with your keto lifestyle.

So why wait?

Start exploring these rich, flavorful soups today and discover how easy it can be to enjoy a low-carb, comfort-filled meal.

Creamy Keto Coconut Chicken Soup

This keto coconut chicken soup is a creamy, savory delight perfect for anyone following a low-carb diet. Packed with tender chicken, flavorful spices, and the richness of coconut milk, this soup is not only filling but also incredibly satisfying. The combination of fresh herbs and the smooth texture of coconut milk makes it a comforting dish that you can enjoy year-round.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breasts, boneless and skinless, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups chicken broth (preferably low-sodium)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 cup spinach, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken cubes and cook until golden brown on all sides, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Pour in the coconut milk and chicken broth. Stir in the turmeric, cumin, salt, pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
4. Add the cooked chicken back into the pot and let it simmer for about 10 minutes to absorb the flavors.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Serve the soup hot, garnished with fresh cilantro.

This creamy coconut chicken soup is a great addition to your keto menu, offering a hearty, flavorful meal without compromising on your low-carb goals. The rich coconut milk perfectly complements the spices, creating a balance of warmth and creaminess that’s both nourishing and indulgent. Whether you’re enjoying it as a cozy dinner or a meal prep option, this soup is sure to become a staple in your keto repertoire.

Keto Thai Coconut Soup (Tom Kha Gai)

A keto-friendly twist on the traditional Thai Tom Kha Gai, this soup brings all the bold, aromatic flavors you love from Thai cuisine while keeping it low-carb. The combination of coconut milk, lemongrass, lime, and galangal creates a complex, tangy broth that pairs wonderfully with tender chicken and fresh herbs. It’s a perfect light yet flavorful soup for any occasion.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb chicken breast, thinly sliced
• 1 stalk lemongrass, cut into 3-inch pieces and smashed
• 2 kaffir lime leaves (or use lime zest if unavailable)
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 1-inch piece of galangal (or ginger if unavailable), sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1-2 small Thai bird’s eye chilies (optional for heat)
• 1/2 cup mushrooms, sliced
• Fresh cilantro and sliced chili for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the sliced chicken and cook until browned, about 5 minutes. Remove and set aside.
2. Add the smashed lemongrass, lime leaves, galangal, coconut milk, and chicken broth to the pot. Bring to a gentle simmer.
3. Stir in the fish sauce, lime juice, and bird’s eye chilies. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
4. Add the sliced mushrooms and cook for an additional 5 minutes.
5. Return the chicken to the pot and let it simmer for another 5 minutes, allowing the chicken to soak up the flavors.
6. Garnish with fresh cilantro and additional sliced chili, if desired.

This Keto Thai Coconut Soup is a tantalizing blend of creamy coconut, aromatic spices, and the fresh tang of lime and fish sauce. It’s a delightful option for anyone craving a bold soup with a touch of spice, while still adhering to a keto lifestyle. The soup is light yet satisfying, making it ideal for a low-carb lunch or dinner. The combination of fresh ingredients and complex flavors ensures this dish will become a favorite in your keto kitchen.

Keto Coconut Shrimp Soup

This Keto Coconut Shrimp Soup offers a perfect balance of sweetness from the coconut milk and the savory richness of shrimp, all without the carbs. A tropical-inspired dish, it combines shrimp, coconut, and a medley of fresh vegetables for a vibrant, flavorful meal that’s as delicious as it is healthy. It’s an ideal option for a quick yet impressive keto meal.

Ingredients:

• 2 tablespoons olive oil
• 1 lb large shrimp, peeled and deveined
• 1/2 cup onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth (or chicken broth)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for spice)
• Salt and pepper to taste
• 1 zucchini, sliced into half-moons
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
2. In the same pot, add the onion, bell pepper, and garlic. Cook until the vegetables begin to soften, about 4-5 minutes.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Add paprika, cayenne pepper, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Add the zucchini and cook for another 5 minutes until tender.
5. Return the shrimp to the pot and stir to combine. Let the soup simmer for an additional 2-3 minutes to heat the shrimp through.
6. Serve the soup hot, garnished with chopped cilantro and lime wedges on the side.

This Keto Coconut Shrimp Soup is a satisfying and comforting dish that brings the essence of the tropics to your low-carb diet. The shrimp adds a savory element while the coconut milk provides creaminess and richness. The zesty lime and fresh cilantro garnish give it a refreshing finish that balances the soup perfectly. Ideal for a quick dinner or a light meal, this soup will transport you to a tropical paradise while keeping your keto goals intact.

Keto Coconut Beef Soup

This Keto Coconut Beef Soup is a hearty and flavorful dish that combines tender beef, rich coconut milk, and a variety of spices for a warm, comforting meal. The beef is cooked to perfection, and the coconut milk adds a silky smoothness to the broth, making this an indulgent yet low-carb option. It’s perfect for a filling dinner or a meal prep option that can be enjoyed throughout the week.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb beef stew meat, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups beef broth (preferably low-sodium)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup celery, chopped
• 1/2 cup carrots, sliced
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the beef stew meat and brown on all sides, about 6-8 minutes. Remove the beef and set aside.
2. In the same pot, add the onion and cook until softened, about 3-4 minutes. Add garlic and cook for an additional 1-2 minutes.
3. Pour in the coconut milk and beef broth, stirring to combine. Add cumin, coriander, cinnamon, salt, and pepper. Bring to a simmer.
4. Return the beef to the pot and let it simmer for about 45 minutes, until the beef is tender.
5. Add the celery and carrots and continue to simmer for another 10 minutes, until the vegetables are tender.
6. Serve the soup hot, garnished with fresh parsley.

This Keto Coconut Beef Soup is a perfect balance of tender beef and creamy coconut milk. The fragrant spices bring warmth to the dish, making it ideal for cozy evenings. The richness of the soup is satisfying, while the vegetables add texture and freshness. This dish is a great way to enjoy a low-carb, high-fat meal that feels indulgent and comforting.

Spicy Keto Coconut Fish Soup

If you love seafood, this Spicy Keto Coconut Fish Soup is a must-try. Featuring flaky white fish, a fragrant coconut broth, and a kick of heat from fresh chili, this soup is full of layers of flavor. It’s light yet hearty, perfect for a refreshing and satisfying keto meal that won’t leave you feeling heavy.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb white fish fillets (like cod or haddock), cut into chunks
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups fish or vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1-2 red chilies, thinly sliced (adjust to your spice preference)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add garlic and cook for another 1 minute.
2. Pour in the coconut milk and fish broth, stirring to combine. Add lime juice, fish sauce, sliced chilies, turmeric, coriander, salt, and pepper. Bring to a simmer.
3. Add the fish chunks to the pot and cook for 10-12 minutes, until the fish is cooked through and flakes easily.
4. Serve the soup hot, garnished with fresh cilantro.

This Spicy Keto Coconut Fish Soup is bursting with vibrant flavors. The combination of fresh fish, aromatic spices, and the richness of coconut milk creates a beautifully balanced dish. It’s an excellent choice for seafood lovers looking for a keto-friendly option that’s both spicy and comforting. The soup is light but full of satisfying flavors that will keep you coming back for more.

Keto Coconut Cauliflower Soup

This Keto Coconut Cauliflower Soup is a creamy, low-carb option that brings a cozy, velvety texture to your table. The cauliflower provides the perfect base for the rich coconut milk, and with a touch of seasoning, this soup becomes a nourishing, satisfying dish. It’s an ideal soup for anyone looking to enjoy a creamy, low-carb meal that’s Ingredients:

• 2 tablespoons olive oil
• 1 medium cauliflower, chopped into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the cauliflower, onion, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
2. Pour in the coconut milk and vegetable broth. Stir in cumin, salt, pepper, and nutmeg. Bring to a simmer.
3. Cover and cook for 15-20 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches using a regular blender).
5. Serve the soup hot, garnished with fresh parsley or chives.

This Keto Coconut Cauliflower Soup is a rich and creamy dish that perfectly captures the essence of comfort food without the carbs. The cauliflower provides a subtle texture, while the coconut milk adds a luxurious creaminess. It’s an excellent option for those following a keto diet who are looking for a light yet filling soup. Enjoy this soup as a side or a main, and you’ll have a warming, satisfying meal.

Keto Coconut Pumpkin Soup

For a seasonal keto treat, this Keto Coconut Pumpkin Soup is the perfect way to enjoy the flavors of fall without the carbs. The combination of pumpkin puree, coconut milk, and aromatic spices creates a thick, creamy soup that’s full of flavor. It’s a great way to satisfy your pumpkin cravings while sticking to a low-carb diet.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 4 minutes.
2. Stir in the pumpkin puree and cook for 2 minutes to bring out its flavor.
3. Pour in the coconut milk and broth. Add cinnamon, nutmeg, salt, and pepper. Bring to a simmer.
4. Let the soup cook for 10-15 minutes to allow the flavors to meld.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Serve hot, garnished with fresh parsley or pumpkin seeds.

This Keto Coconut Pumpkin Soup is the perfect balance of savory and sweet flavors, with the richness of coconut milk making it incredibly creamy. The pumpkin adds a wonderful depth of flavor, while the spices give it that cozy, autumnal feel. It’s a great addition to your keto meal rotation, offering a delicious, seasonal option that is both comforting and low-carb.

Keto Coconut Spinach Soup

This Keto Coconut Spinach Soup is a vibrant and nourishing dish that combines the richness of coconut milk with the earthiness of spinach. The smooth, creamy texture makes it feel indulgent, while still being light and healthy. Packed with greens and healthy fats, it’s a great low-carb, keto-friendly soup that can be enjoyed for lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable or chicken broth
• 4 cups fresh spinach
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon juice for a tangy finish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened. Add garlic and cook for an additional 1 minute.
2. Pour in the coconut milk and broth, stirring to combine. Add turmeric, salt, and pepper. Bring to a simmer.
3. Add the spinach and cook until wilted, about 3-4 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy.
5. Serve hot, with a squeeze of fresh lemon juice for added brightness.

This Keto Coconut Spinach Soup is an ideal way to enjoy leafy greens in a comforting, creamy form. The coconut milk gives it a velvety texture, and the turmeric adds a subtle warmth. The spinach provides a healthy dose of nutrients, making this soup both nourishing and satisfying. It’s perfect for anyone looking for a light, low-carb meal that’s both comforting and packed with flavor.

Keto Coconut Tomato Soup

This Keto Coconut Tomato Soup is a creamy, tangy twist on the classic tomato soup, with the added richness of coconut milk. The soup is packed with flavors from fresh tomatoes, garlic, and basil, and the coconut milk adds a silky texture that makes every spoonful indulgent yet low-carb. This is a great way to enjoy a familiar favorite while adhering to your keto lifestyle.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 large tomatoes, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
2. Add garlic and cook for another 1 minute, until fragrant.
3. Stir in the chopped tomatoes and cook for 10-15 minutes, allowing them to soften and break down.
4. Pour in the coconut milk and broth, then add dried basil, oregano, salt, and pepper. Bring to a simmer and cook for an additional 15 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Serve hot, garnished with fresh basil.

This Keto Coconut Tomato Soup is the perfect comforting meal on a cool day, providing all the ichness of traditional tomato soup, but with a smooth, velvety twist from the coconut milk. The flavors are bold, and the fresh basil garnish adds a burst of freshness. It’s a great low-carb alternative that still delivers on the creamy, tangy satisfaction of a classic favorite.

Keto Coconut Zucchini Soup

A simple and refreshing low-carb option, this Keto Coconut Zucchini Soup is light yet flavorful. The zucchini is gently blended with coconut milk to create a creamy base, and the garlic and herbs provide a savory depth of flavor. This soup is a great way to enjoy the fresh taste of summer squash while sticking to a keto diet.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in the zucchini and cook for 5 minutes until slightly tender.
4. Pour in the coconut milk and vegetable broth, and add thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes, until the zucchini is very tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Serve hot, garnished with fresh parsley.

This Keto Coconut Zucchini Soup is a great way to enjoy a light, low-carb meal that’s still filling and satisfying. The coconut milk adds richness, while the zucchini offers a mild flavor that complements the herbs perfectly. It’s an easy-to-make, refreshing option for a healthy lunch or dinner that stays within your keto macros.

Keto Coconut Mushroom Soup

This rich and earthy Keto Coconut Mushroom Soup is a savory, creamy dish that’s perfect for a cozy meal. The mushrooms provide a hearty depth of flavor, while the coconut milk gives the soup a creamy texture that enhances every bite. It’s a fantastic low-carb option that combines the umami of mushrooms with the richness of coconut.

Ingredients:

• 2 tablespoons butter
• 1 lb mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8 minutes.
2. Add the onion and garlic to the pot and cook for 3-4 minutes, until softened and fragrant.
3. Pour in the coconut milk and broth, stirring to combine. Add thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth and creamy (or blend in batches using a regular blender).
5. Serve hot, garnished with fresh thyme.

This Keto Coconut Mushroom Soup is a comforting and flavorful dish that’s perfect for mushroom lovers. The coconut milk gives it a creamy, velvety texture, while the mushrooms offer a rich, earthy taste. It’s a great keto-friendly soup that can be enjoyed as a side or a main, providing a satisfying meal without the carbs.

Keto Coconut Asparagus Soup

Light and refreshing, this Keto Coconut Asparagus Soup is a delicious way to incorporate more vegetables into your keto diet. The asparagus adds a mild, grassy flavor, while the coconut milk creates a rich, creamy base. It’s a perfect soup for spring or summer, with a smooth texture and a burst of green flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 lb asparagus, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes, until softened.
2. Add garlic and cook for another minute, until fragrant.
3. Stir in the chopped asparagus and cook for about 5 minutes.
4. Pour in the coconut milk and vegetable broth, and season with salt and pepper. Bring to a simmer and cook for 10-12 minutes, until the asparagus is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Serve hot, garnished with fresh dill.

This Keto Coconut Asparagus Soup is a light yet creamy dish that beautifully combines the delicate flavors of asparagus with the richness of coconut milk. It’s a healthy, low-carb option that’s perfect for a spring meal, offering a refreshing taste that will keep you coming back for more. The dill garnish adds a fresh touch that enhances the overall flavor, making this soup a great addition to any keto menu.

Keto Coconut Broccoli Soup

This Keto Coconut Broccoli Soup is a comforting and nourishing dish that’s full of flavor and nutrients. The coconut milk adds a creamy texture, while the broccoli provides a satisfying crunch and earthy taste. It’s a delicious, low-carb option that’s packed with vitamins, making it a perfect meal for anyone following a keto diet.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in the broccoli florets and cook for 5 minutes until slightly tender.
4. Pour in the coconut milk and broth, and season with turmeric, salt, and pepper. Bring to a simmer and cook for about 10 minutes, until the broccoli is very tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Serve hot, with a squeeze of fresh lemon juice.

This Keto Coconut Broccoli Soup is a nutrient-dense, creamy soup that’s rich in flavor and perfect for a light meal. The coconut milk adds a velvety richness that complements the earthiness of the broccoli. With the added touch of lemon juice, the soup becomes a bright, refreshing dish that’s both satisfying and healthy. It’s a great addition to any keto meal plan.

Keto Coconut Egg Drop Soup

This Keto Coconut Egg Drop Soup is a light and protein-packed dish that’s full of flavor and texture. The coconut milk adds creaminess to the broth, while the delicate egg ribbons give the soup a satisfying richness. It’s an easy, quick-to-make meal that fits perfectly into a low-carb diet.

Ingredients:

• 2 tablespoons coconut oil
• 2 large eggs, beaten
• 4 cups chicken broth (preferably low-sodium)
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon ground ginger
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chicken broth and coconut milk, stirring to combine.
2. Bring to a simmer, then add ginger, salt, and pepper.
3. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
4. Stir in green onions and cook for an additional 2 minutes.
5. Serve hot.

This Keto Coconut Egg Drop Soup is a light yet satisfying meal that’s perfect for when you want something quick and comforting. The combination of silky coconut broth and egg ribbons creates a lovely texture, while the ginger adds warmth. It’s a delicious, keto-friendly soup that’s perfect for any time of the day.

Keto Coconut Chicken Soup

This Keto Coconut Chicken Soup is a hearty, comforting dish with the perfect balance of rich coconut milk and tender chicken. The chicken thighs are simmered in a fragrant coconut broth, creating a deliciously creamy and satisfying low-carb meal. The addition of fresh herbs and spices makes this soup full of flavor while keeping things simple and nourishing.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb chicken thighs, boneless and skinless, chopped into pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides, about 6-8 minutes.
2. Remove the chicken and set aside. In the same pot, add the onion and cook until softened, about 4 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Pour in the coconut milk and chicken broth. Stir in cumin, paprika, thyme, salt, and pepper. Bring to a simmer.
5. Return the chicken to the pot and simmer for 20 minutes, allowing the flavors to meld.
6. Serve the soup hot, garnished with fresh cilantro.

This Keto Coconut Chicken Soup is rich, creamy, and packed with flavor. The tender chicken pieces soak up the coconut broth, creating a comforting and filling dish that’s perfect for chilly days. The spices and fresh cilantro garnish give the soup an aromatic, savory depth, making it a wonderful keto-friendly option for a satisfying meal.

Keto Coconut Shrimp Soup

This Keto Coconut Shrimp Soup is a flavorful, creamy seafood dish that combines succulent shrimp with a rich coconut milk broth. The shrimp is cooked in a fragrant mix of garlic, ginger, and spices, creating a soup that’s both light and satisfying. This recipe is perfect for seafood lovers on a keto diet, offering a quick and delicious meal with minimal carbs.

Ingredients:

• 2 tablespoons coconut oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups seafood broth or chicken broth
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp and set aside.
2. In the same pot, add the onion and cook until softened, about 4 minutes. Add garlic and ginger, cooking for another minute.
3. Pour in the coconut milk and seafood broth, stirring to combine. Add coriander, turmeric, salt, and pepper. Bring to a simmer.
4. Return the shrimp to the pot and cook for 2-3 minutes to warm through.
5. Serve the soup hot, garnished with fresh cilantro.

This Keto Coconut Shrimp Soup is a quick and delicious option for anyone following a keto diet. The rich coconut milk provides a creamy base, while the shrimp adds a satisfying protein. The combination of ginger, garlic, and spices brings a bold and aromatic flavor to the soup, making it a delightful and light yet filling meal.

Keto Coconut Leek Soup

This Keto Coconut Leek Soup is a light yet creamy dish that offers a subtle sweetness from the leeks, perfectly complemented by the richness of coconut milk. It’s an easy-to-make, low-carb option that’s great for a quick lunch or dinner. With fresh herbs and a velvety texture, this soup is both comforting and nutritious.

Ingredients:

• 2 tablespoons olive oil
• 3 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in the coconut milk and broth. Stir in fresh thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the leeks are very tender.
4. Use an immersion blender to blend the soup until smooth and creamy.
5. Serve hot, garnished with fresh parsley.

This Keto Coconut Leek Soup is an elegant yet simple dish that’s perfect for a light meal. The coconut milk adds a smooth, rich texture, and the leeks offer a delicate flavor that shines through. It’s a great option for anyone looking for a soothing and nourishing soup without the carbs, making it an ideal choice for any keto meal plan.

Keto Coconut Kale Soup

Packed with healthy greens, this Keto Coconut Kale Soup is a flavorful and filling dish. The kale provides a satisfying texture, while the coconut milk gives the soup a silky smooth base. This is a great low-carb soup that’s high in nutrients and offers the perfect balance of savory and creamy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups kale, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the kale and cook for 2-3 minutes until wilted.
4. Pour in the coconut milk and broth. Add cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the kale is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Serve hot, with a squeeze of fresh lemon juice.

This Keto Coconut Kale Soup is a nourishing and comforting dish that’s perfect for any keto-friendly meal plan. The rich coconut milk creates a creamy base, while the kale adds texture and a burst of nutrients. It’s a great way to enjoy leafy greens in a satisfying, low-carb form. The squeeze of lemon juice at the end brightens the flavor, making this soup a delightful addition to your recipe rotation.

Keto Coconut Cauliflower and Bacon Soup

This Keto Coconut Cauliflower and Bacon Soup combines the creamy richness of coconut milk with the savory crunch of crispy bacon and the subtle sweetness of cauliflower. It’s a flavorful, low-carb soup that’s perfect for anyone looking for a hearty meal on a keto diet. The bacon adds a touch of smoky flavor that makes this soup even more irresistible.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium cauliflower, chopped into florets
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 6 strips of bacon, cooked and crumbled
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the cauliflower and cook for 5 minutes.
4. Pour in the coconut milk and broth, and bring to a simmer. Cook for 10-15 minutes until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the crumbled bacon and season with salt and pepper.
7. erve hot, garnished with fresh chives.

This Keto Coconut Cauliflower and Bacon Soup is a savory, satisfying dish that combines rich, creamy coconut milk with the smoky flavor of bacon. The cauliflower provides a hearty base, while the bacon adds a delicious crunch. It’s a great option for anyone looking for a low-carb, filling soup that’s full of flavor and texture.

Keto Coconut Butternut Squash Soup

This Keto Coconut Butternut Squash Soup is a velvety, smooth soup that’s perfect for the fall or winter months. The natural sweetness of the butternut squash pairs beautifully with the creamy coconut milk, while spices like cinnamon and nutmeg bring warmth and depth to the dish. It’s a comforting, low-carb soup that’s both flavorful and nutritious.

Ingredients:2 tablespoons olive oil

• 1 medium butternut squash, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the butternut squash and cook for 5 minutes.
4. Pour in the coconut milk and broth, and add cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the squash is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Serve hot, garnished with fresh parsley.

This Keto Coconut Butternut Squash Soup is a sweet and savory dish that’s perfect for any keto meal plan. The natural sweetness of the squash complements the richness of the coconut milk, while the warm spices add a cozy touch. It’s an indulgent yet low-carb option that’s sure to satisfy during the colder months.

Note: More recipes are coming soon