Tomato Coconut Chicken Soup ( low-carb, keto)

5.0 from 1 vote

Tomato Coconut Chicken Soup ( low-carb, keto)

5.0 from 1 vote
Course: SOUPCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





This soup has wonderful coconut and ginger flavors with a soft cumin and coriander hint that will spark interest from guests and family members. Change it up and use turkey, pork, or shrimp in the soup.

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  • 8 oz (227 g)boneless skincare chicken breast, thinly sliced

  • 1 inch finely grated fresh ginger

  • 2 cloves garlic, chopped

  • 1 can (400 ml) Coconut milk

  • 1 cup (250 ml)sugar less, Tomato sauce

  • 1 cup water

  • 1 teaspoon (4 ml) ground cumin

  • 1 teaspoon (4 ml) ground coriander

  • 1/2 teaspoon (2 ml) cayenne pepper

  • 1 green bell pepper, thinly sliced (273g)

  • 3 cups (750 ml) cauliflower florets from 1 small head of cauliflower (848g)

  • 1/4 teaspoon (1 ml) salt

  • 1/4 cup (50 ml) coriander leaves (optional)


  • In a saucepan, combine coconut milk, water, and tomato sauce in a pot.
  • Add ginger, garlic, cumin, coriander, and cayenne, and bring to a simmer.
  • Add chicken, green paper, cauliflower, and salt, and cook, stirring for 8 to 10 minutes, or unit the chicken is no longer pink inside.
  • Sprinkle with coriander before serving, if desired.

Recipe Video


  • Make 4 to 6 servings.
  • If you don’t have cumin and coriander, use 1 teaspoon (5 ml) mild curry powder instead.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 170kcal
  • Carbohydrates: 11g
  • Protein: 16g
  • Fat: 7g
  • Fiber: 5g

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