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Thai Coconut Chicken Soup

This soup is full of chunky vegetables and hearty amounts of chicken in a slightly sweet and slightly spicy coconut chicken broth. So fricking good!
Course dinner, family dinner, keto friendly meal
Cuisine Thai
Keyword keto soup, Low Carb High Fat Soup, thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 cups
Calories 277kcal
Author The Kellie Kitchen


  • 1 tbsp olive oil
  • 5 scallions chopped including most of the green parts
  • 1 tbsp lemon grass mashed, prepared *see notes
  • 2 tbsp ginger fresh and mashed *see notes
  • 1/4 cup lime juice fresh
  • 5 cups chicken broth
  • 4 red jalapeno peppers sliced and seeds removed (green are ok)
  • 4 cups chicken breast cooked and shredded
  • 30 oz coconut milk full fat, 2 cans 13-15oz each
  • 5 oz shiitake mushrooms fresh and sliced
  • 2 tbsp low carb sweetener Lakanto Monkfruit Sweetener
  • 1/2 napa cabbage shredded
  • 5 oz baby spinach optional
  • salt and pepper to taste
  • cilantro chopped (optional)


  • In large stock pot gently heat olive oil over medium heat. Stir in scallions, lemon grass and ginger and softened for 1-2 minutes.
  • Add in lime juice and chicken broth to the scallions, lemon grass and ginger. Simmer for 10 minutes to infuse the flavors together.
  • *if using fresh lemongrass and ginger you would strain out and discard the lemon grass stocks and bits of ginger from the broth at this time before you proceed.
  • Add in the canned coconut milk, chicken, mushrooms, napa cabbage, jalapenos, low carb sweetener and spinach to the chicken broth. Stir the soup to coat the spinach and cabbage. Simmer the soup until spinach is fully wilted.
  • Taste broth for need of salt and pepper (you might not need to add depending on your pallet).
  • Garnish with cilantro and a lime wedge if you like. Serve and enjoy.


*I like to use jarred/prepared lemongrass and ginger.  If you can not find these ingredients in a jar fully prepared you can use fresh lemon grass and ginger.  Simply cut lemon grass and ginger in pieces and simmer in the initial broth.  Then strain the pieces of lemon grass and ginger out of the broth.  This will infuse the flavors but leave the broth clear.
*Add more mushrooms, cabbage or chicken for a chunkier soup.  I always do 😊
*The spinach is optional, but really does add another element to this soup.
*This soup can be stored in airtight container in fridge for several days. This soup does not freeze well.


Serving: 1cup | Calories: 277kcal | Carbohydrates: 8g | Protein: 16g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 38mg | Sodium: 529mg | Potassium: 783mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1603IU | Vitamin C: 37mg | Calcium: 78mg | Iron: 4mg