35+ Flavorful Keto Coconut Milk Soup Recipes to Try Today

Are you on the ketogenic diet and looking for fresh, satisfying, and flavorful meal options?

Look no further! Coconut milk soups are the perfect way to enjoy comforting, creamy dishes without the carbs.

With the rich, silky texture of coconut milk and a variety of exciting ingredients, these soups are an excellent way to stay on track with your keto lifestyle while enjoying a range of tastes from savory to spicy to creamy.

In this article, we’ve gathered 35+ keto coconut milk soup recipes that are simple to make, nutrient-packed, and most importantly, incredibly delicious.

From hearty meat-based soups to plant-based, vegan-friendly options, there’s a recipe for every taste and preference.

Whether you’re craving a warming bowl of soup on a cold day or need a quick and easy meal, these recipes will keep your keto meal plan fresh, exciting, and full of healthy fats!

35+ Flavorful Keto Coconut Milk Soup Recipes to Try Today

With these 35+ keto coconut milk soup recipes, you now have an endless variety of delicious, creamy soups to add to your keto meal plan.

Whether you’re in the mood for a spicy Thai-inspired chicken soup or a comforting broccoli and cheese soup, these recipes offer a wide range of flavors that will keep your meals fresh and exciting.

Coconut milk is not only keto-friendly but also a fantastic source of healthy fats, making it the ideal ingredient for low-carb, satisfying soups.

As you explore these recipes, feel free to get creative with the ingredients to match your taste preferences.

From vegetable-based soups to hearty meat dishes, coconut milk can elevate any soup into a rich, flavorful bowl of comfort.

So grab your pot, gather the ingredients, and start cooking up these delicious keto-friendly coconut milk soups today.

Spicy Thai Coconut Chicken Soup

This warming Thai-inspired soup is bursting with bold flavors—lemongrass, ginger, lime, and chili come together in a creamy coconut milk base.

It’s a comforting, low-carb meal that feels indulgent but fits perfectly into a keto lifestyle.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups chicken broth (low sodium)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 stalk lemongrass, smashed
• 1 tbsp fish sauce
• Juice of 1 lime
• 1 cup mushrooms, sliced
• 1 small zucchini, spiralized (optional)
• Fresh cilantro, chopped (for garnish)
• Red chili slices (optional, for heat)

Instructions:

1. Heat coconut oil in a large saucepan over medium heat. Add garlic and ginger and sauté until fragrant, about 1 minute.
2. Stir in red curry paste and cook for 1 minute.
3. Add chicken slices and cook until they start to brown.
4. Pour in the chicken broth and bring to a simmer. Add the lemongrass, mushrooms, and fish sauce. Simmer for 10 minutes.
5. Stir in coconut milk and lime juice. Simmer for another 5-10 minutes, or until chicken is cooked through.
6. Remove lemongrass stalk.
7. Add spiralized zucchini for the last 2 minutes if desired.
8. Ladle soup into bowls and garnish with fresh cilantro and chili slices.

This soup delivers restaurant-quality flavor with a keto twist.

It’s great for meal prep or a cozy night in and feels like a decadent treat without knocking you out of ketosis.

Creamy Coconut Cauliflower Soup

Smooth and silky, this creamy coconut cauliflower soup is a vegan-friendly, low-carb option that packs healthy fats and nutrients.

Cauliflower provides a neutral base that lets the subtle sweetness of coconut milk shine, while a touch of spice adds depth.

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium head of cauliflower, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.
2. Add cauliflower, cumin, turmeric, salt, and pepper. Cook for 5 minutes, stirring often.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until cauliflower is very tender.
4. Remove from heat. Use an immersion blender (or regular blender) to blend soup until smooth.
5. Stir in the coconut milk and return to a gentle simmer for 5 more minutes.
6. Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

This soup is creamy and comforting, with a subtle spiced profile that makes it feel luxurious.

It’s perfect as a starter or a light dinner, especially when topped with a drizzle of olive oil or a dollop of keto-friendly sour cream.

Keto Shrimp Coconut Curry Soup

Loaded with juicy shrimp and rich curry flavors, this keto shrimp coconut curry soup is a one-pot wonder.

It’s spicy, savory, and creamy, delivering an exotic escape in each spoonful—yet it’s quick and easy enough for a weeknight dinner.

Ingredients:

• 1 tbsp avocado oil or coconut oil
• 1/2 onion, diced
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp yellow curry powder or paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups seafood or chicken broth
• 1 lb raw shrimp, peeled and deveined
• 1 cup baby spinach
• 1/2 red bell pepper, thinly sliced
• Juice of 1/2 lime
• Salt and pepper to taste
• Fresh cilantro or green onion for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
2. Stir in curry powder and cook for 1 minute to release aroma.
3. Pour in coconut milk and broth; bring to a gentle simmer.
4. Add shrimp, bell pepper, and spinach. Simmer for 5–7 minutes, until shrimp are pink and cooked through.
5. Squeeze in lime juice and season with salt and pepper.
6. Serve hot, garnished with cilantro or green onions.

This soup is a vibrant blend of healthy fats, lean protein, and bold flavors.

It’s as nutritious as it is comforting, making it a go-to for those craving something exotic without the carb crash.

Coconut Curry Pumpkin Soup

This velvety coconut curry pumpkin soup is rich, spiced, and deeply satisfying.

With the natural creaminess of pumpkin and the luscious texture of coconut milk, it’s a fall-inspired keto favorite that works year-round.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 1/2 cups pumpkin purée (unsweetened)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken or vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Roasted pumpkin seeds (optional, for topping)
• Fresh thyme or parsley for garnish

Instructions:

1. In a large saucepan, heat coconut oil over medium heat. Sauté onion and garlic until soft and fragrant.
2. Stir in red curry paste and cook for 1–2 minutes.
3. Add pumpkin purée, cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Pour in broth and bring to a simmer for 10 minutes.
5. Stir in coconut milk and let simmer another 5–10 minutes.
6. Use an immersion blender if you want a silkier texture (optional).
7. Serve warm, topped with roasted pumpkin seeds and herbs.

This soup is rich in healthy fats and flavor, yet low in carbs.

It’s perfect for batch cooking and makes a cozy starter or light main course that’s both festive and filling.

Keto Coconut Milk Egg Drop Soup

A keto twist on a Chinese classic, this egg drop soup uses creamy coconut milk instead of cornstarch thickeners.

The result is a light, savory, and protein-packed dish that’s simple to make and comforting to eat.

Ingredients:

• 3 cups chicken broth (low sodium)
• 1/2 cup full-fat coconut milk
• 3 eggs, lightly beaten
• 1/2 tsp fresh grated ginger
• 1/2 tsp sesame oil
• Salt and pepper to taste
• 1 green onion, chopped (for garnish)
• Toasted sesame seeds (optional)

Instructions:

1. In a saucepan, bring chicken broth and ginger to a light boil.
2. Stir in coconut milk and reduce heat to a gentle simmer.
3. Slowly drizzle in the beaten eggs while gently stirring the soup to create ribbons.
4. Add sesame oil, salt, and pepper to taste.
5. Serve hot, topped with green onions and sesame seeds.

Light, quick, and incredibly satisfying, this egg drop soup is ideal for a snack or side dish.

The coconut milk adds a rich depth to a traditionally light soup, making it more satisfying and keto-appropriate.

Coconut Chicken and Kale Detox Soup

This nutrient-dense coconut chicken and kale soup is perfect when you want something hearty and nourishing.

It’s loaded with protein, healthy fats, and fiber—perfect for a keto detox day or simply keeping things clean and wholesome.

Ingredients:

• 1 tbsp avocado or coconut oil
• 1 lb chicken thighs, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 3 cups chopped kale, stems removed
• 1 tbsp apple cider vinegar
• Sea salt to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
2. Add chicken, turmeric, pepper, and cook until chicken is browned.
3. Pour in chicken broth and bring to a simmer. Cover and cook for 10 minutes.
4. Stir in coconut milk and kale, then simmer another 10 minutes, until kale is tender.
5. Add apple cider vinegar and season with salt to taste.
6. Garnish with fresh herbs and serve warm.

This soup is perfect for rebooting your system with clean, keto-friendly ingredients.

The coconut milk adds richness, while kale provides fiber and nutrients, making this a guilt-free comfort food.

Coconut Lemongrass Meatball Soup

This fragrant and savory soup features juicy keto meatballs simmered in a rich coconut milk and lemongrass broth.

It’s a fusion of Thai-inspired flavor and wholesome, high-fat, low-carb ingredients—perfect for a cozy meal.

Ingredients:

For the meatballs:

• 1 lb ground pork or chicken
• 1 egg
• 2 tbsp almond flour
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• Salt and pepper to taste

For the soup:

• 1 tbsp coconut oil
• 1 small onion, sliced
• 2 stalks lemongrass, smashed
• 1-inch piece fresh ginger, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 1 tbsp lime juice
• 1 cup bok choy or spinach
• Fresh cilantro or Thai basil for garnish

Instructions:

1. Mix meatball ingredients in a bowl. Roll into 1-inch balls.
2. In a large pot, heat coconut oil. Sauté onion, lemongrass, and ginger until fragrant.
3. Add chicken broth and bring to a simmer. Gently drop in the meatballs.
4. Cook for 10–12 minutes, until meatballs are cooked through.
5. Add coconut milk, lime juice, and greens. Simmer another 5 minutes.
6. Remove lemongrass and ginger slices. Garnish and serve.

This soup is rich and aromatic, with layers of flavor from the lemongrass and herbs.

The meatballs add a hearty, protein-packed element that turns this into a full, satisfying keto meal.

Coconut Broccoli Cheddar Soup

Here’s a keto twist on the classic broccoli cheddar soup, made ultra-creamy with coconut milk instead of flour and milk.

It’s cheesy, velvety, and packed with fiber and fats—perfect for when you need comfort food without the carbs.

Ingredients:

• 1 tbsp butter or ghee
• 2 cloves garlic, minced
• 1 small onion, chopped
• 3 cups broccoli florets
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken or vegetable broth
• 1/2 tsp mustard powder
• 1 1/2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• Red pepper flakes (optional)
• Extra cheese or chives for garnish

Instructions:

1. Heat butter in a pot. Sauté onion and garlic until translucent.
2. Add broccoli, broth, mustard powder, and bring to a boil. Reduce to simmer for 10 minutes.
3. Stir in coconut milk. Simmer 5 more minutes.
4. Blend partially with an immersion blender for a chunky-smooth texture (or blend completely if desired).
5. Stir in shredded cheese until melted and smooth.
6. Season and serve topped with extra cheese or chives.

This soup is rich, creamy, and bursting with cheesy goodness.

Coconut milk adds a silky touch without overpowering the flavor, making it a keto comfort classic.

Coconut Bacon & Cabbage Soup

Hearty and rustic, this coconut bacon and cabbage soup delivers smoky flavor and creamy richness.

With just a few ingredients, it’s a simple, budget-friendly keto dish that’s perfect for lunch or dinner.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1/2 head green cabbage, shredded
• 1 small onion, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, cook bacon until crisp. Remove and set aside, leaving grease in the pot.
2. Sauté onion in the bacon grease until soft.
3. Add cabbage, paprika, salt, and pepper. Cook until slightly tender.
4. Pour in broth and coconut milk. Bring to a simmer and cook for 15 minutes, until cabbage is fully soft.
5. Stir in cooked bacon and serve hot, garnished with herbs.

This soup is cozy, smoky, and ultra-satisfying—especially with the richness of coconut milk balancing the saltiness of the bacon.

It’s keto comfort in a bowl, ready in under 30 minutes.

Coconut Tomato Basil Soup

This rich and velvety tomato basil soup is made with coconut milk instead of cream, making it a perfect keto-friendly option.

It’s tangy from the tomatoes, aromatic from the basil, and creamy without all the carbs. A true comfort food classic with a twist!

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened and fragrant.
2. Stir in diced tomatoes, oregano, and red pepper flakes (if using). Cook for 5 minutes.
3. Add chicken broth and coconut milk, and bring to a simmer for 15–20 minutes.
4. Use an immersion blender to blend the soup until smooth (or leave it slightly chunky, depending on preference).
5. Stir in fresh basil, season with salt and pepper, and cook for 5 more minutes.
6. Serve hot, garnished with additional basil leaves.

This coconut tomato basil soup is an instant classic—creamy, aromatic, and bursting with flavor.

It’s the perfect low-carb choice for a light meal or an appetizer.

Coconut Lime Beef Soup

This tangy and savory beef soup is a perfect balance of spice, richness, and acidity.

With tender chunks of beef simmered in a coconut milk broth, flavored with lime and cilantro, it’s a unique keto dish that will keep you feeling full and satisfied.

Ingredients:

• 1 tbsp coconut oil
• 1 lb beef stew meat, cut into chunks
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 cups beef broth
• 1 can (13.5 oz) full-fat coconut milk
• Juice of 2 limes
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges and cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium-high heat. Brown beef chunks on all sides.
2. Add onion, garlic, and ginger, cooking until softened.
3. Pour in beef broth, coconut milk, cumin, and chili powder. Bring to a boil, then reduce heat to simmer.
4. Let the soup simmer for 45 minutes to 1 hour, until beef is tender.
5. Stir in lime juice and fresh cilantro. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with lime wedges and additional cilantro.

This rich and tangy beef soup is a great way to enjoy bold flavors while sticking to your keto diet.

The lime brightens the broth, while the coconut milk gives it a creamy, satisfying finish.

Coconut Chicken Soup with Avocado

This chicken soup is a wonderful fusion of creamy coconut milk and fresh, crunchy avocado.

It’s nourishing and packed with healthy fats, perfect for a light, keto-friendly lunch or dinner that’s full of flavor and texture.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 ripe avocado, diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened.
2. Add shredded chicken, cumin, and chili powder. Stir for 2–3 minutes to coat the chicken in the spices.
3. Pour in chicken broth and coconut milk. Bring to a simmer for 10 minutes.
4. Stir in lime juice, fresh cilantro, and adjust seasoning with salt and pepper.
5. Serve hot, topped with diced avocado and extra cilantro.

This soup is a creamy and satisfying meal with the added goodness of avocado, making it a rich, keto-friendly dish.

The coconut milk adds creaminess, while the fresh cilantro and lime balance the flavors perfectly.

Coconut Spinach and Artichoke Soup

A creamy, comforting soup with the savory flavors of spinach and artichoke, this dish is perfect for those who want to enjoy a rich, satisfying keto meal without the carbs.

The coconut milk adds an extra layer of creaminess, while the artichokes bring a subtle depth of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken or vegetable broth
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1 tsp lemon zest
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Stir in the artichoke hearts and cook for another 3-4 minutes.
3. Add the coconut milk, chicken broth, spinach, lemon zest, and thyme. Bring to a simmer.
4. Simmer for 10–15 minutes, until spinach is wilted and the flavors are well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This coconut spinach and artichoke soup is a great option for a light meal or appetizer. It’s creamy and rich while being low-carb and full of healthy fats.

The artichokes bring a subtle earthiness that pairs perfectly with the coconut milk base.

Coconut Shrimp and Avocado Soup

This coconut shrimp and avocado soup is refreshing, slightly spicy, and packed with healthy fats.

The shrimp are cooked in a creamy coconut milk broth, and the avocado adds a silky texture and richness, making this soup perfect for a quick and satisfying keto meal.

Ingredients:

• 1 tbsp coconut oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 avocado, diced
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Stir in the shrimp and cook for 2-3 minutes, until they turn pink.
3. Add the coconut milk, chicken broth, paprika, cayenne (if using), and bring to a simmer.
4. Simmer for 5–7 minutes, until the flavors meld together.
5. Remove from heat and stir in lime juice.
6. Serve the soup hot, topped with fresh cilantro and diced avocado.

This coconut shrimp and avocado soup is a wonderful balance of creamy, spicy, and fresh flavors.

It’s packed with protein and healthy fats, making it an excellent keto-friendly meal for any occasion.

Coconut Zucchini Noodle Soup

For a light, fresh, and veggie-packed meal, this coconut zucchini noodle soup is a fantastic choice.

The zucchini noodles add a satisfying texture to the creamy coconut broth, and the flavors of garlic, ginger, and lime make this a refreshing yet comforting dish.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 2 medium zucchinis, spiralized into noodles
• Juice of 1 lime
• 1 tbsp tamari or soy sauce (optional)
• Fresh basil or cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant.
2. Add the coconut milk and vegetable broth. Bring to a simmer.
3. Stir in the zucchini noodles and cook for 2–3 minutes, until they’re tender but still slightly firm.
4. Season with tamari or soy sauce (if using), lime juice, salt, and pepper.
5. Serve hot, garnished with fresh basil or cilantro.

This coconut zucchini noodle soup is a light and nourishing option that’s perfect for any time of day.

The coconut milk gives it a creamy base, while the zucchini noodles provide a satisfying texture without the carbs. The fresh herbs and lime juice make it vibrant and refreshing.

Coconut Lemongrass Chicken Soup

This aromatic coconut lemongrass chicken soup is packed with vibrant flavors, featuring the freshness of lemongrass, the creaminess of coconut milk, and tender chicken.

It’s a Thai-inspired dish that’s refreshing yet hearty, and it comes together in no time.

Ingredients:

• 1 tbsp coconut oil
• 2 chicken breasts, boneless and skinless, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 stalks lemongrass, smashed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1-2 Thai bird chilies (optional, for heat)
• 1 tbsp fish sauce
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chicken slices and sauté until browned on both sides.
2. Add onion and garlic, cooking for another 2-3 minutes until softened.
3. Stir in lemongrass, coconut milk, chicken broth, and bird chilies (if using). Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 15-20 minutes, allowing the chicken to cook through and the flavors to meld together.
5. Remove lemongrass stalks and stir in fish sauce, lime juice, and fresh cilantro.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional cilantro.

This soup is light yet filling, with a zesty freshness from the lemongrass and lime, perfectly balanced by the creaminess of coconut milk.

It’s a great option for a refreshing meal that’s both comforting and nutritious.

Coconut Mushroom and Beef Soup

For a heartier meal, this coconut mushroom and beef soup is a comforting option.

The beef and mushrooms provide rich umami flavors, while the coconut milk adds creaminess. It’s a satisfying dish perfect for cooler weather or when you’re craving something filling yet keto-friendly.

Ingredients:

• 1 tbsp coconut oil
• 1 lb ground beef
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add ground beef and cook until browned.
2. Add onions, garlic, and mushrooms, and sauté until softened.
3. Stir in coconut milk, beef broth, thyme, cumin, salt, and pepper. Bring the soup to a simmer.
4. Let it simmer for 20-25 minutes to allow the flavors to develop and the beef to absorb the spices.
5. Adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh parsley.

This coconut mushroom and beef soup is rich in flavor and provides a perfect combination of hearty beef and earthy mushrooms.

The coconut milk adds a luscious texture, making this soup an indulgent yet keto-friendly option.

Coconut Cauliflower and Leek Soup

A creamy and low-carb soup, this coconut cauliflower and leek soup is perfect for those looking for a smooth, velvety texture with subtle, savory flavors.

The cauliflower blends perfectly into the coconut milk, creating a naturally creamy base without the need for heavy cream or flour.

Ingredients:

• 1 tbsp coconut oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 small head of cauliflower, cut into florets
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable or chicken broth
• 1/2 tsp ground turmeric
• 1/4 tsp ground white pepper
• Salt to taste
• Fresh thyme for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add leeks and garlic, cooking until softened and fragrant.
2. Stir in cauliflower florets, turmeric, and white pepper, and cook for 5 minutes.
3. Add coconut milk and vegetable or chicken broth, then bring the mixture to a boil.
4. Reduce heat and simmer for 15–20 minutes, until the cauliflower is tender.
5. Use an immersion blender or transfer to a blender to puree the soup until smooth.
6. Season with salt to taste and serve hot, garnished with fresh thyme.

This cauliflower and leek soup is light yet creamy, and the turmeric adds a subtle warmth and depth.

It’s an excellent option for anyone seeking a smooth, keto-friendly soup full of flavor and texture.

Coconut Chicken Curry Soup

This coconut chicken curry soup is a rich, flavorful dish packed with warm spices and a creamy coconut base.

It’s perfect for when you’re craving something comforting and spicy while keeping your meal low-carb and satisfying.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast or thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides.
2. Add onion, garlic, and ginger to the pot, cooking until softened and fragrant.
3. Stir in curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to release their aroma.
4. Pour in coconut milk and chicken broth, then bring to a simmer.
5. Simmer for 20 minutes, or until the chicken is fully cooked and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This coconut chicken curry soup is hearty and full of vibrant flavors.

The coconut milk adds a creamy, rich texture, while the spices give the soup a warm, aromatic finish—perfect for those who enjoy a little heat.

Coconut Butternut Squash Soup

This creamy coconut butternut squash soup combines the sweetness of squash with the richness of coconut milk, creating a velvety smooth soup that is both comforting and low-carb.

It’s a great choice for a filling meal with the perfect balance of flavors.

Ingredients:

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

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Add cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to coat the squash with the spices.
3. Pour in the coconut milk and vegetable or chicken broth. Bring to a simmer.
4. Simmer for 20–25 minutes, until the squash is tender.
5. Use an immersion blender or transfer to a blender to puree the soup until smooth.
6. Season with additional salt and pepper if needed.
7. Serve hot, garnished with fresh parsley or chives.

This coconut butternut squash soup is naturally sweet and creamy, with just a hint of warmth from the cinnamon and nutmeg.

It’s perfect for cozying up on a chilly day while staying within your keto limits.

Coconut Kale and Sausage Soup

A hearty and satisfying soup, this coconut kale and sausage soup is packed with flavors from savory sausage and leafy kale, complemented by the creaminess of coconut milk.

It’s the perfect keto comfort food with plenty of healthy fats and protein.

Ingredients:

• 1 tbsp coconut oil
• 1 lb Italian sausage (mild or spicy, depending on preference)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups kale, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups chicken broth
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Remove the sausage from its casing and cook until browned, breaking it into small pieces.
2. Add the onion and garlic and sauté until softened.
3. Stir in chopped kale, coconut milk, chicken broth, red pepper flakes (if using), and oregano. Bring to a simmer.
4. Let the soup simmer for 15–20 minutes, until the kale is tender and the flavors have melded.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This coconut kale and sausage soup is savory, comforting, and rich with flavor.

The sausage provides a hearty base, while the kale and coconut milk create a balanced, satisfying meal. It’s a perfect keto-friendly dish that is both filling and nourishing.

Coconut Thai Chicken Soup

This flavorful coconut Thai chicken soup is inspired by classic Thai dishes, featuring the rich, aromatic taste of coconut milk paired with fresh lime, ginger, and a touch of heat from chilies.

It’s a perfect keto-friendly meal that is refreshing, yet comforting.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 stalks lemongrass, smashed
• 2 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1-2 Thai bird chilies, sliced (optional)
• 1 tbsp fish sauce
• Juice of 2 limes
• Fresh cilantro and basil for garnish
• Salt to taste

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the sliced chicken breast and cook until browned.
2. Add the onion, garlic, and ginger, cooking until softened and fragrant.
3. Stir in the lemongrass, chicken broth, and coconut milk. Bring the mixture to a boil.
4. Reduce heat and let it simmer for 15 minutes, allowing the flavors to meld together.
5. Stir in bird chilies (if using), fish sauce, and lime juice. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro and basil.

This coconut Thai chicken soup is a wonderful balance of creamy, savory, and tangy flavors.

The combination of coconut milk, lime, and lemongrass provides an authentic Thai taste, while the chicken adds a satisfying protein boost.

Coconut Pumpkin Soup

This smooth and creamy coconut pumpkin soup is a perfect keto-friendly comfort dish, combining the richness of coconut milk with the natural sweetness of pumpkin.

With a hint of spice and earthiness, it’s a wonderful autumn-inspired soup that’s filling and delicious.

Ingredients:

• 1 tbsp coconut 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 broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh cream or coconut cream for garnish (optional)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
2. Stir in the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Cook for another 2 minutes to combine the flavors.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
4. Reduce heat and simmer for 20 minutes to allow the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Serve hot, optionally garnished with fresh cream or coconut cream.

This coconut pumpkin soup is velvety smooth and lightly spiced, making it an incredibly satisfying keto-friendly soup.

The combination of pumpkin and coconut milk creates a rich, hearty dish without the carbs of traditional pumpkin soups.

Coconut Salmon Chowder

This rich and flavorful coconut salmon chowder is a deliciously creamy soup with a fresh, slightly smoky flavor from the salmon.

It’s a low-carb alternative to traditional chowders, with the coconut milk adding a luxurious creaminess that complements the delicate fish.

Ingredients:

• 1 tbsp coconut oil
• 1 lb fresh salmon, cut into bite-sized chunks
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups fish or vegetable broth
• 1/2 tsp dried dill
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the salmon chunks and cook until browned on all sides. Remove and set aside.
2. In the same pot, add the onion and garlic and sauté until softened.
3. Add cauliflower florets, coconut milk, fish or vegetable broth, dried dill, and smoked paprika. Bring to a boil.
4. Reduce heat and simmer for 15–20 minutes, until the cauliflower is tender.
5. Return the salmon to the pot and cook for an additional 5 minutes until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill.

This coconut salmon chowder is a creamy and comforting soup that feels indulgent while being keto-friendly.

The combination of coconut milk and smoked paprika enhances the delicate salmon, making this dish a hearty and nourishing meal.

Coconut Avocado Chicken Soup

This creamy coconut avocado chicken soup is the perfect balance of fresh and hearty. The avocado adds a smooth texture and richness, while the coconut milk provides a velvety finish.

With tender chicken and subtle spices, this soup is perfect for a light yet filling keto meal.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast or thighs, cooked and shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 avocado, diced
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Stir in the shredded chicken, cumin, and paprika, cooking for another 2 minutes.
3. Add the coconut milk and chicken broth, then bring the soup to a simmer.
4. Let it simmer for 10–15 minutes, allowing the flavors to meld together.
5. Stir in the diced avocado, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This coconut avocado chicken soup is rich, creamy, and perfect for a cozy meal.

The avocado adds a creamy texture, while the coconut milk and spices bring a tropical twist. It’s a perfect blend of flavors and textures for a keto-friendly dish.

Coconut Broccoli and Cheese Soup

This creamy coconut broccoli and cheese soup is a delicious low-carb comfort food. The coconut milk gives it a rich base, while the cheese adds a savory depth of flavor.

The broccoli provides texture and nutrients, making this soup a perfect hearty meal for keto enthusiasts.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 head of broccoli, cut into florets
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
2. Add the broccoli florets, coconut milk, and vegetable or chicken broth. Bring to a boil.
3. Reduce heat and simmer for 15–20 minutes, or until the broccoli is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth, leaving some broccoli chunks for texture.
5. Stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the soup is creamy.
6. Serve hot, garnished with fresh chives.

This coconut broccoli and cheese soup is the perfect way to enjoy the rich, creamy flavors of cheese while staying keto.

The coconut milk gives the soup a velvety texture, while the broccoli provides a healthy and filling component to the dish.

Coconut Eggplant and Tomato Soup

This vegan-friendly, keto coconut eggplant and tomato soup is a flavorful and satisfying meal.

The coconut milk adds a silky texture, while the eggplant and tomatoes bring a balance of savory and slightly sweet flavors. It’s an ideal light soup that’s both hearty and nourishing.

Ingredients:

• 1 tbsp coconut oil
• 1 medium eggplant, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the diced eggplant and sauté until golden and tender.
2. Add the onion and garlic and cook until softened.
3. Stir in the diced tomatoes, coconut milk, vegetable broth, basil, and oregano. Bring to a simmer.
4. Let the soup simmer for 15–20 minutes, allowing the flavors to develop and the eggplant to soften.
5. Use an immersion blender or transfer to a blender to puree the soup until smooth, leaving some chunks for texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This coconut eggplant and tomato soup is a deliciously creamy, plant-based option for keto dieters.

The combination of coconut milk, eggplant, and tomatoes provides a rich, satisfying flavor that is both comforting and nourishing.