keto thai soup that’ll keep you warm when it’s freezing outside


Every time I experience the bone chill of a winter cold snap I crave hot things like mugs of buttery coffee to wrap my hands around. Fuzzy blankets to drape over my shoulders and  spicy things to slowly slurp.

Here’s a recipe that reminds of me adventuring to a tiny little family owned restaurant in Saint Paul on blustery midwestern evenings to eat Thai food with my parents. My dad, bless his soul, almost always went for the soup which was a bit beyond my mild spicy tolerance.  Not anymore, my taste buds have evolved. He’d be so proud.  This soup is best prepared over two days if you plan on roasting your own chicken. I find the flavor really pops when I let the chicken completely cool before adding to the soup.

Pro tip: Make your own chicken stock to use in the recipe for added depth and flavor.

This soup can be adjusted to meet your flavor preferences. Want it with more kick? Add some lemon grass. Want it a bit more mild? Back off on some of the curry paste.



  • 2 tbsp avocado oil, divided
  • 1-3 scallions, diced
  • 2 TBS Tamari sauce
  • 1 tsp fish sauce, 2 tsp rice vinegar
  • few splashes of pure sesame seed oil
  • 4 ox Thai red curry paste
  • The pulled meat of 1 roasted chicken
  • 5.4 oz unsweetened coconut cream
  • 13.5 oz unsweetened coconut milk
  • 4 cups chicken broth
  • 2 cups napa cabbage
  • 1 15 oz can whole, peeled straw mushrooms
  • 1-2 tbsp fresh cilantro leaves
  • 1-2 tbsp green onion
  • freshly squeezed juice of one lime


  • Heat 1 tbs oil in a large saucepan and add scallions.  Cook over medium heat, stirring occasionally, until browning begins. Add a splash of chicken broth , tamari, fish sauce, rice wine vinegar, sesame seed oil & cook, whisking for 1 min. Add  curry paste, coconut cream and coconut milk and stir till combined and heated. Gradually add chicken, chicken broth & cook, stirring occasionally. Bring just to a boil.
  • In cast iron pan, add thinly sliced napa cabbage to 1 tbs heated avocado oil. Turn gently until wilted and brightly colored.
  • To soup, add straw mushrooms, & napa cabbage.  Stir gently.
  • Serve with a garnish of freshly chopped cilantro leaves and green onion.
  • Optional: add 2 TBS of thinly sliced lemon grass to entire batch of soup for extra kick.


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