Spicy Thai Chicken Soup (Low Carb) instantly takes me back to a rainy afternoon in Bangkok, where I slurped a steaming bowl under a tin roof as thunder cracked in the distance. The soup was fiery, fragrant, and deeply comforting, the kind of meal that stays with you. When I returned to my home kitchen, I knew I had to recreate it with a low-carb twist that wouldn’t sacrifice flavor.
Back home, I experimented with ingredients from my local market. I swapped out sugar-laden sauces and carb-heavy noodles for coconut milk, fresh herbs, and lean chicken. The result? A bowl that’s not only nourishing and bold, but also fits right into a low-carb lifestyle.
In today’s recipe, you’ll learn exactly how to make Spicy Thai Chicken Soup (Low Carb) that’s perfect for chilly nights, meal prep lunches, or even dinner parties. We’ll walk through ingredients, step-by-step instructions, variations like gluten-free and dairy-free, and smart storage options. This one’s for the spice lovers and soup sippers who crave comfort without compromise.
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Spicy Thai Chicken Soup (Low Carb)
- Total Time: 30 minutes
- Yield: 4 servings
Description
Spicy Thai Chicken Soup (Low Carb) instantly takes me back to a rainy afternoon in Bangkok, fiery, fragrant, and deeply comforting. This low-carb twist keeps all the flavor while fitting perfectly into your meal plan.
Ingredients
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken thighs or breast, sliced thin
- 4 cups chicken broth (low sodium)
- 1 can (13.5 oz) full-fat coconut milk
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 stalk lemongrass, smashed (optional)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 small zucchini, spiralized or julienned
- 1 cup baby spinach or bok choy
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (sugar-free)
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- 1 teaspoon chili flakes (adjust to heat preference)
- Fresh cilantro, chopped
- Thai basil leaves
- Lime wedges
- Sliced red chili or jalapeño (optional)
Instructions
- Heat avocado oil in a large pot over medium heat. Add garlic, onion, and ginger. Sauté for 2–3 minutes until fragrant. If using lemongrass, add it now.
- Stir in Thai red curry paste and cook for 1 minute to release aroma. Add sliced chicken and stir to coat well.
- Pour in chicken broth and coconut milk. Stir, bring to a gentle boil, then reduce heat and simmer 10–12 minutes until chicken is cooked through.
- Add mushrooms, bell pepper, zucchini, and spinach. Simmer another 5–7 minutes until veggies are tender but not mushy.
- Season with fish sauce, soy sauce, lime juice, and chili flakes. Adjust salt, spice, or acidity to taste. Remove lemongrass stalk if used.
- Ladle into bowls and top with fresh herbs, lime wedges, and sliced chili if desired.
Notes
Use full-fat coconut milk for a rich, silky broth. For less heat, start with less curry paste and omit chili flakes. Great for meal prep, just leave out delicate greens when freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients: What You’ll Need for Spicy Thai Chicken Soup (Low Carb)
This soup comes together in under 30 minutes and uses easy-to-find ingredients. Here’s what you’ll need:
Protein & Broth:
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken thighs or breast, sliced thin
- 4 cups chicken broth (low sodium)
- 1 can (13.5 oz) full-fat coconut milk
Aromatics:
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tablespoon freshly grated ginger
- 1 stalk lemongrass, smashed (optional but recommended)
Vegetables:
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 small zucchini, spiralized or julienned
- 1 cup baby spinach or bok choy
Spice & Flavor:
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (check brand for sugar-free)
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- 1 teaspoon chili flakes (adjust to heat preference)
Garnish:
- Fresh cilantro, chopped
- Thai basil leaves
- Lime wedges
- Sliced red chili or jalapeño (optional)
Looking for more warm bowls? You might love our Spicy Chicken Noodle Soup or this velvety Asparagus Soup Recipe.
Instructions: How to Make Spicy Thai Chicken Soup (Low Carb)
This recipe is beginner-friendly and ready in just a few steps.
- Sauté Aromatics
Heat avocado oil in a large pot over medium heat. Add garlic, onion, and ginger. Sauté for 2–3 minutes until fragrant. If using lemongrass, toss it in now. - Add Curry & Chicken
Stir in the Thai red curry paste and cook for 1 minute to release its aroma. Add the sliced chicken and stir until it’s well-coated. - Simmer with Broth & Coconut Milk
Pour in chicken broth and coconut milk. Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until chicken is cooked through. - Add Veggies
Toss in mushrooms, bell pepper, zucchini, and spinach. Let everything simmer for another 5–7 minutes. The vegetables should be tender but not mushy. - Season & Finish
Add fish sauce, soy sauce, lime juice, and chili flakes. Taste and adjust salt, spice, or acidity. Remove lemongrass stalk if used. - Garnish & Serve
Ladle into bowls and top with fresh herbs, lime wedges, and sliced chili if desired.
This soup pairs wonderfully with a chilled salad like our Chicken Caesar Pasta Salad or spicy options like Mexican Street Corn Chicken Pasta Salad.
Tips for Success
Creating the perfect Spicy Thai Chicken Soup (Low Carb) is all about balance, heat, acidity, and creaminess.
- Don’t skip the aromatics: Ginger, garlic, and lemongrass form the backbone of Thai flavor.
- Use full-fat coconut milk for a rich, silky broth that complements the heat.
- Customize the spice: Start with less chili if you’re sensitive, and add more at the end.
- Use pre-cooked chicken for faster prep: Leftover rotisserie or shredded chicken works great.
If you’re into make-ahead meals, this soup is one of our favorite contenders along with our reader-favorite Weight Watchers Soup Recipes.
Variations: Make It Your Own
Whether you’re managing food allergies or simply trying new things, here’s how to adapt the recipe.
Gluten-Free:
- Use tamari or coconut aminos instead of soy sauce.
- Always check labels on curry paste and fish sauce for hidden gluten.
Dairy-Free:
- This soup is naturally dairy-free thanks to coconut milk.
Vegan:
- Replace chicken with tofu and use vegetable broth.
- Swap fish sauce for a vegan alternative like mushroom soy sauce.
Add-ins:
- Shirataki noodles or zucchini spirals add texture without carbs.
- For extra crunch, toss in some bean sprouts right before serving.
Inspired by fusion flavors? Our Korean Tofu Soup Recipe and Chicken Broccoli Cheese Soup are great next dishes to explore.
Storage Recommendations
This soup stores well and gets even more flavorful by the next day.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without zucchini or spinach for up to 2 months. Add fresh greens when reheating.
- Reheat: Gently rewarm on the stove over medium heat or in the microwave. Stir often to prevent coconut milk from separating.
Meal prepping? Pair with a crunchy salad like this Cabbage Fat Burning Soup or a fresh bowl from our Chicken Potato Soup Recipes.
FAQs (People Also Ask)
1. Is Spicy Thai Chicken Soup (Low Carb) keto-friendly?
Yes, this soup is low in net carbs, making it suitable for most keto meal plans. Just skip high-carb vegetables or noodles.
2. How do I make the soup less spicy?
Use half the curry paste and omit chili flakes. You can always add spice later.
3. Can I use chicken breast instead of thighs?
Absolutely. Breast meat is leaner and cooks quickly but may be slightly less tender.
4. What can I use instead of fish sauce?
Try soy sauce, tamari, or a vegan umami sauce if avoiding fish-based products.
Conclusion
Spicy Thai Chicken Soup (Low Carb) is everything a comfort meal should be, cozy, quick, nourishing, and full of flavor. Whether you’re craving bold heat on a cold day or just want a simple, satisfying dinner, this soup brings it all together without compromising your low-carb goals.
Cooking should always feel like a celebration of taste and connection. Through recipes like this, we bring cultures and kitchens together in one bowl. And hey, if you loved this dish, don’t miss our Thai-inspired Asian Noodle Soup Guide for more warm, spice-packed ideas.