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Thai Chicken Coconut Soup (Khao Soi)


This Thai Chicken Coconut Soup (Khao Soi) is the perfect bowl of comfort and a great way to warm up! Made with aromatic spices, this makes a flavorful bowl of keto and low carb soup.


  • 2 chicken thighs or breasts (up to you, I’ve used both)
  • 13 oz can coconut milk
  • 1 lime
  • 1 bunch kale
  • 1 yellow onion
  • 1/2 tbsp minced garlic
  • 1 tsp yellow curry powder
  • 1/2 tsp tumeric powder
  • 1 tbsp butter or oil of choice (I like avocado oil)
  • 12 cups zucchini noodles (optional, I omitted these)
  • For garnish (optional): lime, cilantro, thinly sliced red onions, green onions, basil


  1. Dice yellow onion, cut chicken into cube bite-sized pieces and de-stem and roughly chop kale.
  2. In a soup pot over medium heat, add 1 tbsp butter or oil and add in yellow onion. Cook for five minutes, stirring frequently so as not to burn, then add in minced garlic.
  3. Cook for another 2 minutes then add in turmeric powder and yellow curry powder so it can get toasted and aromatic.
  4. Add in chicken cubes and cook until nicely brown on all sides, about 5-7 minutes.
  5. Once chicken has been browned, add in coconut milk and juice and zest of lime. Stir together. The broth should turn a rich beautiful yellow. Add in chopped kale and stir.
  6. Allow to simmer on stove on medium heat for 10 minutes. If you’re using zucchini noodles, I would add in at the 7 minute mark.
  7. Serve soup and garnish with lime wedges, cilantro and thinly sliced red onions, if desired.
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