Quick Keto Chicken Curry Soup Recipe

If you love curry then you will love this flavorful quick keto chicken curry soup!

This delicious chicken curry soup recipe is mildly spicy but full of flavor. By keeping some of the ingredients needed on hand in my freezer I can quickly whip this soup up in about 15 minutes.

Freezer Meal Prep Items

To make whipping up this soup fast and easy I keep my freezer stocked with items that get frequently used in meals. It’s a huge time saver to not have to chop, slice and even cook ingredients before putting a meal together.

Bonus points for saving money because I often purchase these items on sale!

You don’t have to have these items prepped and on hand. But if you do you’ll save yourself some time.

SLICED GRILLED CHICKEN

Whenever I make grilled chicken I try to cook a few extra pieces. I then slice them, lay them in a single layer on a baking sheet and freeze until solid. Freezing them individually makes it easier to pull out a couple of pieces when I need some chicken for a recipe.

Store sliced chicken in a heavy duty freezer bag for up to 4 months for best taste and texture.

SPAGHETTI SQUASH

While it doesn’t take long to cook a spaghetti squash in the microwave it’s nice to not have to spend time scraping out the hot strands of squash before I can finish my recipe.

Spaghetti squash freezes well. I portion out smaller, individual amounts on a baking sheet and freeze solid before packaging them into a freezer bag.

I prefer to freeze smaller amounts instead of one giant bag full. While I eat keto my family prefers more traditional foods. I’ve learned lots of tricks over the years that helps me stick to creating one meal that is lower in carbs while allowing my family to eat higher carb items. Freezing individual portions of foods is one way I do that.

Chicken Curry Soup Ingredients

• red onion
• bok choy
• olive oil
• sliced, cooked chicken
• spaghetti squash or a package of your favorite noodles
• fresh cilantro
• lime
• curry powder
• salt and pepper
• 13.5 ounce can of coconut milk
• chicken broth

I know people look to recipes to provide them with measurements. Honestly they aren’t needed much of the time.

If you want to save yourself a bunch of cooking frustration then learning to cook without measurements will be a game changer.

Do you make the same meals over and over again? Then you probably have a good idea of how much of each ingredient to use. I call these recipes that we often make meal templates. If you’d like to learn more about them stop by this post to learn about meal templates and how to use them.

Back to the ingredients…..

Bok choy: I used about 1/3 of the whole bok choy

Chicken: I used about a whole chicken breast worth of slices

Curry powder: you can use your own spice blend or a store bought blend. I use McCormick brand and purchase it at my local wholesale club store in large 16 ounce bottles.

Spaghetti Squash or noodles: I eat low carb/keto but my family prefers to eat more traditional meals. I solve this problem one of two ways:

• Make one main dish and include both a low carb and a traditional side dish
• Salads are the same except high carb toppings aren’t added to the salad and each person can add them on as desired
• Soups/Stews start off being made as a single dish. I then remove some from the main pot so I can add high carb ingredients to one pot and lower carb items to the other pot

This is how I made one soup with both low carb ingredients and high carb ingredients.

For this recipe I used low carb spaghetti squash as noodles in part of the soup.

For the traditional (high carb) noodles I had the opportunity to try these Fortune noodles.

The company is currently contributing $5 to a charity supporting Americans in need of food. If you try them out post your recipe to social media with the hashtag #FortuneCares and they will make a donation. Check out the Fortune Noodle website and read more about their charity.

The thing I liked about these noodles is they only needed to be warmed up. Unlike other types of noodles, which require cooking, I can add these directly to each bowl of soup just before serving. That makes it easier for me to cook one meal and serve it as both low carb and traditional higher carb meal.

Directions for cooking Chicken Curry Soup

Start by prepping your vegetables. I used two small red onions because this is what I had on hand. Feel free to use a medium sized onion or even a large if you enjoy having lots of onion in your soup. Dice the onions and set aside.

Slice the cooked chicken breast and set aside.

Stack your bok choy leaves on top of each other. Run your knife down the middle along the longer length of each stock to split them into two pieces.

Then slice then bok choy into thin strips.

In a large pot heat some olive oil (1 to 2 tablespoons), add the onion and bok choy and sautee until just beginning to soften.

Add 6 cups of chicken broth to the pot along with the can of coconut milk, chicken breast, juice of 1 lime, 1 – 2 tablespoons of your favorite curry powder (to taste) and also salt and pepper (to taste).

Allow the soup to simmer for about 8 to 10 minutes to blend the flavors.

TO MAKE LOW CARB SOUP:

If you are making a single pot of low carb soup then add half of the spaghetti squash to the soup along with cilantro, if desired, to your taste. I usually add about 1/3 of a cup of cilantro to my soup. Allow the soup to simmer a few minutes to heat the spaghetti squash.

Adjust salt and pepper to taste and serve hot.

TO MAKE TRADITIONAL SOUP (HIGHER CARB):

If you are making the soup with higher carb noodles add a package of your choice of Fortune noodles (or whatever noodles you are using) to the soup. Add cilantro to taste if desired, simmer a few minutes to blend flavors and serve.

TO MAKE BOTH LOW CARB/HIGH CARB SOUP FROM THE SAME RECIPE:

To make two types of soup from the same recipe you will remove some soup from the main pot and then add the types of noodles you would like to each pot.

Remove half of the soup and place in another pot.

In one pot add the spaghetti squash, cilantro, salt and pepper to taste.

In the other pot add the higher carb noodles, cilantro, salt and pepper to taste.

Simmer the soup in both pots to warm up the noodles and allow the flavors to blend. Once everything is heated through serve your choice of soup.

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