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thai chicken soup in a white and blue bowl with spoons

Low-Carb Thai Coconut Chicken Soup

Course: Soup
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo
Keyword: thai coconut soup
This Low-Carb Thai Chicken Soup is a great one-pot meal to warm you inside out this winter! It's paleo, gluten free, and dairy free too!
Print Recipe


  • 2 chicken breasts (use pre-cooked chicken to save time)
  • 1000 ml coconut milk (or 4 cups)
  • 2-3 kaffir lime leaves (these can be dried or fresh. See Recipes Notes for substitution)
  • 2 Tbsp lemongrass (or 5 grams) (freshly cut)
  • 1-2 in. fresh galangal (or to taste) (cut into thin slices)
  • 2-3 cups homemade bone broth
  • 1 Tbsp quality fish sauce (or 15 ml)
  • 1 large red pepper
  • 1 cup frozen peas
  • fresh cilantro (for garnish)
  • 1 cup mushrooms (fresh sliced)
  • 2 Tbsp lemon juice
  • red chili pepper paste (or fresh chili pepper - optional)
  • salt (to taste)


  • Bring the bone broth in the pot to medium heat.
  • Add the fresh galangal, lemongrass and kaffir lime leaves.
  • While the broth is cooking, cut the chicken into bite-sized pieces and then add to the broth.
  • Add the fish sauce and mushrooms. Add the coconut milk. Cut the large red pepper into strips and add to the soup.
  • Stir all of the ingredients together.
  • Cook medium to medium-low for 15-20 minutes checking periodically that the soup doesn’t boil over.
  • Check the soup for taste. Add salt if needed.
  • After the soup has cooked 15-20 minutes, add the frozen peas. Stir together.
  • Ladle the soup into bowls. Garnish with fresh cilantro and chili paste to taste. This soup is traditionally paired with white rice, but you can opt for something grain-free like cauliflower rice.