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Close-up of Spicy Thai Coconut Curry Noodle Soup featuring glass noodles, chicken, and red peppers, topped with fresh cilantro.

Keto Spicy Thai Coconut Curry Noodle Soup

This recipe recreates the robust flavors of a classic Thai coconut curry noodle soup using ingredients suitable for a keto lifestyle. It features a rich, spicy broth with coconut milk, aromatic spices, and your choice of protein. This dish brings the taste of Thai cuisine into your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Coconut oil Or peanut oil or olive oil
  • 1 Large shallot Finely diced, or substitute half an onion
  • 2 tablespoons Chopped lemongrass
  • 4 Garlic cloves Roughly chopped
  • 2 tablespoons Thai Red Curry Paste Use more for extra spice. Store-bought is fine.
  • 1/2 teaspoon Ground turmeric Or use grated turmeric
  • 1/2 teaspoon Yellow curry powder
  • 1/2 teaspoon Ground cardamom powder
  • 14 ounce can Full-fat coconut milk
  • 1 cup Chicken broth Or veggie broth, or use water and one bouillon cube
  • 6 Fresh kaffir lime leaves Optional
  • 1 Red bell pepper Thinly sliced, optional
  • 2 tablespoons Fish sauce Or vegan fish sauce
  • 2 tablespoons Soy sauce Adjust to taste, especially if using vegan fish sauce
  • 2 tablespoons Brown sugar or palm sugar Use a keto-friendly substitute if needed
  • 1 tablespoon Chili garlic sauce Sambal Olek
  • 1 Lime For juice and serving
  • 8-16 ounces Protein Raw chicken breast, prawns, crispy tofu, or leftover cooked chicken
For Serving (Keto Noodles)
  • 6-8 ounces Dry rice noodles or egg noodles If following strict keto, substitute with shirataki noodles or zucchini noodles.

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced shallot and cook until softened, about 3 minutes.
  2. Add the chopped lemongrass and garlic to the pot. Cook for 1 minute until fragrant.
  3. Stir in the Thai red curry paste, turmeric, yellow curry powder, and cardamom. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the coconut milk and chicken broth. Add the kaffir lime leaves (if using), fish sauce, soy sauce, sugar substitute, and chili garlic sauce. Stir well to combine.
  5. Bring the broth to a gentle simmer. If using raw chicken, add it now. Simmer until the chicken is cooked through, about 8 to 10 minutes. If using pre-cooked protein or tofu, add it during the last 5 minutes of simmering.
  6. Add the sliced red bell pepper (if using) and cook for 2 to 3 minutes until slightly tender-crisp.
  7. While the soup simmers, prepare your noodles according to package directions. If using keto-friendly noodles, prepare them separately.
  8. Remove the kaffir lime leaves from the broth. Squeeze in the juice of one lime. Taste the soup and adjust seasoning with salt, pepper, or more chili sauce as needed.
  9. Divide the prepared noodles among serving bowls. Ladle the hot curry broth and protein over the noodles. Serve immediately with extra lime wedges on the side.

Notes

For the protein, if you use raw chicken breast, slice it thinly before adding it to the simmering broth to help it cook quickly and evenly. If you are strictly adhering to keto, skip the rice or egg noodles and use shirataki noodles or spiralized zucchini noodles instead to keep the carbohydrate count low. This recipe is flexible; feel free to add other low-carb vegetables like mushrooms or broccoli florets when you add the bell pepper.

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