Thai inspired chicken and coconut soup

keto thai chicken coconut soup

Thai is one of the types of Asian cuisines I love the most. Thai food is so fragrant, and has a perfect combination of spices, the balance between sweet and sour, salty and spicy flavors that really fascinates me. This soup is no exception. Fragrant, creamy, an explosion of flavors.

Adding to all that, it is also lowcarb, because as you all know, I follow a lowcarb/keto lifestyle and this soup fits perfectly into it.

Thai is one of my favorite cuisines. That perfect combination of spices, the balance between sweet and sour, salty and spicy flavors really fascinates me.

Soup is not something I eat often, due to the high temperatures where I live, but this Thai soup is at the same time fresh and comforting, and ends up (hand in hand with gazpacho – check it here being quite frequent in my house.

A few notes:

If you cannot find fresh lemon grass, use the dried form, but hydrate it in hot water for a couple of minutes before adding it to the soup. If you cannot find lemon grass at all, the result will not of course be the same, but add instead lime and lemon zest

I like Thai Basil, but that is not always available, so use any basil you like, but fresh please

If you cannot find kaffir lime leaves, use lemon leaves instead. The result will be slightly different but still tasty


Thai inspired chicken and coconut soup


0.0 rating
  • GF
  • DF
A perfect combination of flavors, a fragrant and delicious creamy soup, Thai inspired. The perfect balance between the sweet, salty, spicya and sour flavors, will make your taste buds go crazy
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:3
  • Freezable:Yes

Nutrition per portion

  • 200g skinless chicken breast
  • 1 can coconut milk
  • 2 cups chicken or vegetable stock
  • 1 tbsp grated ginger
  • 1 tsp chopped/minced lemon grass
  • 1 tbsp fish sauce
  • 1 tbsp lime or lemon juice
  • 4 kafir lime leaves
  • 1/2 cup sliced bell peppers
  • 1 tbsp coconut oil
  • 1 cup sliced shitake mushrooms
  • 1 tsp xylitol or lakanto/sukrin brown "sugar"
  • a small bunch of basil leaves
  • 2 minced garlic cloves
  • Red chillie flakes, salt and black pepper to taste
  • In a pan heat the coconut oil and add the garlic, lemon grass, salt, pepper, ginger, chilies and lime leaves. Let it fry at medium temperature for a couple of minutes until fragrant
  • Add the stock and the chicken breast, increase the heat until it boils, low the heat and let it simmer gently for 10 min
  • Add the coconut milk, fish sauce, "sugar" and vegetables and gently simmer for 5 minutes
  • Add the lime or lemon juice and stir. Taste and adjust seasoning and balance sweet/salty/spicy/sour flavors to your taste
  • Remove from heat and just before serving add the basil leaves

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.


  1. Motoguzzimomma - Christine

    That’s a great tip about rehydrating the lemon grass, Dalila. And this is such and elegant looking dish. Thank you x


    1. heelsandspices

      Thank you my dear


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