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Keto Thai Chicken Soup

Keto Thai Chicken Soup

Yields6 ServingsPrep Time10 minsCook Time38 minsTotal Time48 minsCategory
A wholesome keto winter soup punched with so much flavour and zing!


 2 tbsp Virgin Coconut Oil
 1 Leek, Sliced into Thin Rounds
 2 tbsp Freshly Grated Ginger
 ½ tsp Fresh Garlic, Diced
 1 tbsp Thai Red Curry Paste (Try To Use One Without Vegetable Oil)
 ¼ Cucumber, Sliced into Rounds and Halved
 1 Red Pepper, Seeds Removed, and Diced into Small Cubes
 1 tbsp Fish Sauce
 1 tbsp Fresh Lime Juice
 1 Tin of Coconut Cream (Not Milk)
 250 g Free Range and Hormone Free, Deboned Skinless Chicken Thighs, Cubed
 8 Large Shrimps, Peeled and Deveined
 180 g Button Mushrooms
 1 tbsp Soy Sauce
 2 tbsp Fresh Coriander Leaves
 ¼ tsp Stevia
 3 tbsp Chopped, Fresh Chives



In a medium sized pot, heat the coconut oil over low heat.


Add the leeks, cucumber, red pepper, ginger, garlic, harissa and red curry paste and cook on a medium heat for about 5 minutes. Stir often until the contents are soft.


Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.


Add the coconut cream, chicken, shrimp, and mushrooms. Simmer for about 8 to 10 minutes or until the chicken pieces and shrimp are almost cooked.


Add the soy sauce, stevia, fish sauce, and lime juice. Cook for a further 3 minutes. Taste and then adjust the flavour by adding additional soy sauce, fish sauce or lime juice as desired.


Ladle the soup into pre heated serving bowls and garnish with coriander leaves and chopped chives prior to serving.

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