Make this hearty Thai Red Curry soup for your entire family in under 20 minutes from start to finish. If you're looking for a keto and low-carb friendly recipe that's both easy to make and packed with flavor, then you've come to the right spot!
With a fragrant blend of spices and low-carb veggies, this recipe is perfect for anyone who is following a low-carb, keto or gluten-free lifestyle... and anyone else will never know the difference!
This recipe is GLUTEN FREE, LOW CARB and KETO-FRIENDLY.
Why Make This Thai red curry soup
1. It's incredibly easy. So few ingredients make it really approachable.
2. The flavors just sing together. Simple ingredients put together in a simple way makes simply delightful flavors.
3. It can be eaten as a meal. This is a hearty soup that can easily be eaten as a standalone meal.
4. It's inexpensive. We are going to make a lot of soup with relatively inexpensive ingredients.
Is Thai Red Curry Soup Low Carb?
If you're keeping an eye on your carb intake, you're in luck with this Thai Red Curry Soup. The primary ingredients like water, coconut milk, and fish sauce are generally low in carbohydrates. Coconut milk, in particular, offers healthy fats and is often a staple in low carb diets.
The vegetables like green beans and bell peppers add some carbs, but they're also packed with nutrients and fiber, which can be a good trade-off. The shredded pork provides a protein punch without adding carbs. So, if you're looking to stay low carb without sacrificing flavor, this Thai Red Curry Soup is a pretty solid choice.
How to make Thai Red Curry soup
Here are some excellent pointers to follow when making this soup:
- Choose the proper curry paste: Keep an eye on the ingredients. Many curry pastes are loaded with sugar and heavy preservatives. Find one with the least amount of ingredients you have difficulty recognizing.
- Use full-fat coconut milk: This will give the soup the best flavor and texture, adding a creamy richness while keeping it all low-carb and delightfully delicious.
- Use fresh herbs: After the soup is cooked, add some fresh cilantro or sliced Thai (or regular) basil for extra flavor and aroma.
- Choose your protein: This soup is so flexible you can add chicken, pork, beef, shrimp or even tofu if that floats your boat. Whatever you choose, this will be a filling and satisfying meal.
- Adjust the seasoning to your liking: If you are averse to heat, add less curry paste. Also, taste the soup before serving and adjust the salt and pepper or add lime if needed to cut some of the heat.
- Serve with your favorite low-carb sides: A good option is cauliflower rice or zucchini noodles to keep the meal keto and low-carb friendly.
- Garnish with your favorite toppings: Let your imagination run wild... add toppings such as chopped chilli peppers, a dollop of sour cream, some fresh chopped herbs or even lime wedges to add a burst of freshness.
What's in Thai Red Curry Paste?
There are so many different brands and varieties of curry paste on the market at the moment. Each one has varied ingredients, but after a bit of research, here are some of the most common that I've found:
- Dried red chili peppers
- Lemongrass
- Ginger or Galangal
- Garlic
- Kaffir lime leaves (these have a strong, citrusy and floral flavor)
- Onions, shallots or onion powder
- Cilantro (either the root or the stems)
- Shrimp paste (in non-vegetarian versions)
- Spices like cumin, coriander seeds and more.
What does Thai Red Curry taste like?
I'm a sucker for a good curry, but sometimes I get confused about the difference between green, red or yellow curry and what they might taste like.
Thai Red Curry has a vibrant flavor profile with an upfront introduction of heat, followed by a more subtle savory layer and ending with a slight sweetness. It's complex, bold and one of my favorite dishes.
This dish is made with a fragrant blend of spices and herbs like ginger, kaffir lime leaves, dried red chili peppers (for heat), cumin and more. When this bright blend of spices is incorporated into the coconut milk, it creates a creamy and slightly sweet base that balances out the spiciness of the chili peppers.
Overall, I think that you will find this recipe has a bold and aromatic flavor profile that is both spicy and comforting... and what more could be asked from a soup than that?
WHAT CAN I SERVE WITH THE THAI RED CURRY SOUP?
- Cauliflower Rice: It is a great low-carb option, absorbs some of the heat from the chili peppers and fills the stomach at the same time. Trifecta.
- Salad: A simple green salad with a light, citrusy dressing can add some freshness and balance to the meal.
- Stir-Fried Veggies: Sometimes, I feel like I'm not eating enough vegetables when going full keto. Frying up some bok choy, broccoli, mung beans or snow peas (the flat ones because they are much less starchy and contain less carbohydrate) can be served as a side dish to add more veggies to the meal.
If you're not living the low-carb lifestyle, here's a list of what can be served too:
- Regular rice
- Fried rice
- Noodles
- Spring rolls
- Gyoza
Whenever I make this soup, it is typically the only thing served. After brainstorming this information, I think that I'll be making a delightful side salad in the future!
Want more Delicious Soup Recipes? Take a look at these recipes:
Leftover Rotisserie Chicken Soup: An easy, low carb and keto soup recipe that is the perfect way to use up any leftover chicken.
Easy Roasted Red Pepper and Tomato Soup: The perfect blend of ripe tomatoes and smoky red peppers. This soup balances tangy and rich flavors effortlessly.
Keto-Friendly Broccoli Cheese Soup: If you're following a low-carb lifestyle, this is your go-to. The combination of broccoli and cheese offers comfort without the carbs.
Blonde French Onion Soup: A twist on a classic, our Blonde French Onion Soup serves up caramelized onions in a lighter, yet equally delicious broth.
Butternut Squash Soup (Not Low Carb): This soup captures the essence of fall with its sweet and nutty flavors, making it a luxurious choice for any time of the year.
Easy Split Pea Soup (Not Low Carb): A hearty offering that stays true to the classic recipe, full of robust flavors that satisfy the soul.
Puréed Vegetable Soup (Not Low Carb): Packed with an array of vegetables, this soup is a favorite in autumn.
Thai Red Curry Recipe
Satisfy your Thai food cravings while staying keto and low-carb with this sensationally spicy Thai Red Curry Recipe that can be modified in so many different ways… it’s just incredible. This recipe is gluten-free, low-carb, keto and vegetarian (see the notes for how to make this red curry vegetarian). It's the perfect dish for anyone new to the keto way of eating who is looking for a delicious, low-carb meal.
Ingredients
Thai Red Curry Soup
- 4 Cups Water
- 2 Cups Coconut Milk (Full Fat)
- 1 Tablespoon Fish Sauce
- ¼ Cup Red Curry Paste
- 2 Cups Green Beans, cut in half
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 4 Cups Shredded Pork, precooked
Optional Garnish
- Cilantro
- Green Onion, sliced
Instructions
Thai Red Curry Soup Recipe
- In a large enough pot, add the water, coconut milk, fish sauce and red curry paste. Heat over high heat and stir to combine all the ingredients.
- When the soup has come to a boil, add in the green beans. Cook for 3 minutes before adding in the red and yellow peppers. Cook for another 3 minutes.
- Add in your choice of shredded meat (ensuring that it is precooked!). You can use pulled pork, shredded chicken or leftover slow-cooked pulled beef. For a vegetarian option, add in some shredded kale, Napa cabbage or regular cabbage.
- When the soup has come back to a boil, reduce the heat to a simmer and continue to cook for 10 minutes. Turn off the heat and stir in the lime juice.
- Taste and adjust the flavors. If it doesn’t feel well-rounded, add a bit more lime juice. If there isn’t enough salt, add in small increments (mixing in between) of fish sauce. A little fish sauce tends to go a long way!
- Serve with some torn cilantro or sliced green onions on top. For an extra special treat, add a dollop of sour cream.
- Enjoy.
Notes
This recipe comes together quickly because it uses leftover proteins. If you have made pulled pork, shredded chicken or pulled beef and have enough leftovers, this is a great soup to use.
If you do NOT have any leftovers, you can make this soup taste great by doing the following:
1. Slice two to three raw chicken breasts into thin strips.
2. When the soup has come to a boil (before adding any of the vegetables), add the chicken breast strips. Bring the soup back to a boil and cook for 5 minutes before adding the vegetables.
-OR-
1. When the soup has come to a boil (again, before adding in any of the veggies), add a pound of peeled and deveined raw shrimp for a wonderful Thai Red Curry with shrimp option!
THAI RED CURRY VEGETARIAN Option:
If you would like to make this recipe vegetarian, you can add the following vegetables:
1. Kale. Wash, remove the stems and slice them into ribbons. Add in with the bell peppers.
2. Carrots. Peel and slice into thin coins. Add in with the green beans. (Please use carrots sparingly as they are not low-carb friendly!)
3. Mung Beans. Add a handful to each bowl and cover with the finished Thai red curry soup.
Low Carb and Keto Notes:
Here are some things to keep in mind about Thai Red Curry Recipe:
1. Use low-carb veggies: You can substitute broccoli, cauliflower or zucchini if you don't like any of the ingredients above.
2. By using coconut milk, we are adding creaminess and richness to the soup without adding in many carbs.
3. When buying your curry paste, BE SURE TO READ THE INGREDIENTS! Many curry pastes hide sugar in there... and that's not what we want.
4. If you want to serve the curry over something, hold off on the rice. Instead, use Cauliflower Rice which is a great low-carb alternative and pairs perfectly with Thai red curry. It's easy to make AND adds an extra serving of veggies to the meal.
5. Looking to add some more fat into the soup? Although already high in fat due to the coconut milk, you could easily add a garnish of diced avocado. The avocado would not only add more fat but provide a cooling sensation that is delightful against the spice of the curry.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 227Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 274mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 12g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
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