Keto Coconut Rasam Recipe: My Go-To Indian Soup

Last updated on December 23, 2025

Combining traditional Indian recipes with a low-carb approach has provided an interesting take on how I can maintain my dietary guidelines. My Keto Coconut Rasam recipe is another wonderful example of how an old traditional dish can be given a modern twist. Rasam is a comfort food for my whole family, and now with the addition of coconut milk, it fits perfectly into my Keto diet plan. The preparation time for this soup is only 30 minutes! It is perfect for those of you who are getting home from a long day of work and don’t want to spend hours in the kitchen preparing your meals.

Not only is this soup low-carb, but it also provides a lot of taste in each spoonful. The subtle spiciness from the green chilies, the tangy flavor of tamarind, and the rich creaminess of coconut milk make it very tasty and warm. This is the perfect way to eat an authentic South Indian dish any time you want!

Ingredients:

* 1 cup (200ml) thick coconut milk canned or fresh
* 1 cup hot water
* 2 cups water
* 2 tbsp or lemon size tamarind
* 1/2 to 3/4 tsp salt
* 1/2 tsp green chili paste
* 1 tsp ginger paste

For Spice Mixture:

* 1 tsp coriander powder
* ½ tsp cumin powder
* ½ tsp pepper powder
* ¼ tsp turmeric powder
* ½ tsp red chili powder
* a pinch of asofoetida (hing)

For Tempering:

* 1 tbsp ghee
* 1 sprig curry leaves
* 6 -8 fenugreek seeds
* 1-2 dried red chillies
* ½ tsp mustard seeds
* ½ tsp cumin seeds

For Garnishing:

* 2 tbsp chopped fresh coriander

Instructions:

1. In a separate bowl, soak the raw coconut in 2 cups of hot water for 20 minutes to make the curry base.

2. Using a fine sieve or cheesecloth, strain out all of the liquid into another container and discard the solids; you will need this coconut water to create the curry base.

3. Combine all of the dry spices together, and mix until well combined.

4. Heat a large pot over medium heat, and add ghee (clarified butter).

5. Once the ghee is hot, add in fenugreek, dry red chilies, mustard seeds, and cumin seeds, and cook for a few seconds.

6. Add in the curry leaves and stir in the tamarind water.

7. Add in the remaining water and dry spice mixture, along with salt, green chilies, and ginger, and continue to stir for around 5 minutes.

8. Reduce the heat and stir in the coconut cream until heated through. Do not allow the coconut cream to boil; otherwise, it may curdle, so be very careful while adding the coconut cream.

9. Remove from heat. Garnish with fresh chopped coriander leaves.

10. Serve hot with rice or enjoy as it is.

Nutritional Value:

If you are looking for a keto-friendly recipe, try out my keto coconut rasam. It goes well with cauliflower rice or as a warming meal on its own. If you love soups, you may also want to explore some of my other Keto Soup Recipes: Roasted Garlic Chicken Soup and Creamy Broccoli Lemon & Parmesan Soup.

Also, connect with me on Instagram and Facebook to stay up-to-date on my healthy cooking journey.