Thai Red Curry Soup

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Soups & Stews

Cuisine: Asian

Keyword: red curry, red curry soup, Thai red curry, Thai red curry recipe, Thai red curry soup

Servings: servings

Calories: 237kcal

Author: Scott G

Ingredients

4 cups water
4 cups shredded pork pre-cooked
2 cups full-fat coconut milk
2 cups green beans cut in half
1 red bell pepper sliced
1 yellow bell pepper sliced
¼ cup red curry paste
1 tablespoon fish sauce
Fresh cilantro and green onion sliced (optional garnish)
Salt & pepper to taste

Instructions

Preparation Steps

Gather the tools and ingredients.
Wash and cut the green beans into halves.
Wash and slice the bell peppers.

Cooking Instructions

Add the water, coconut milk, fish sauce, and red curry paste to a pot large enough for everything. Heat over high heat and stir to combine 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 your choice of shredded meat (ensuring it is precooked!). You can use pulled pork, shredded chicken, or leftover slow-cooked pulled beef.
When the soup has come back to a boil, reduce the heat to a simmer and 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 some fish sauce in small increments, mixing in between and tasting after each addition. A little fish sauce tends to go a long way!
Ladle the soup into bowls and serve with some torn cilantro or sliced green onions on top. For an extra special treat, add a dollop of sour cream.

Video

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