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I was feeling a little under the weather this week and wanted to make a soup that was loaded with all of the goods. I always try to make sure I’m eating lots of veggies, ginger, and good protein. Making sure my immune system is prepared to fight whatever is coming its way

Thai Chicken Curry Soup Recipe Steps:

First, you’ll sauté the onion and garlic on the SAUTE mode of your instant pot. While it sautes, cut your veggies and spiralize the sweet potato.

Saute for a few minutes then turn off the saute mode. Add the rest of the ingredients besides the coconut milk. You’ll add that later. Mix everything together then lock the lid on. Pressure cook on HIGH for 13 minutes.

After the 13 minutes of cooking is done, let the soup sit for 5 minutes. Then quick release the steam.

Add your can of coconut milk and remove the chicken breasts. Take two forks and shred the chicken breasts. Then add the shredded chicken back in and mix everything together.

What To Serve With The Soup:

I topped mine with a little lime and cilantro. It was the perfect touch! Some Siete chips to dip in the soup would have been amazing, especially the lime flavored ones. Hope you enjoy this Thai Chicken Curry Soup!

Instant Pot Recommendations:

I have the Mealthy Pressure cooker (linked here on Amazon) and I love it! It’s not technically the Instant Pot brand but I love it! I’ve had it about a year now and have used it a ton without any problems. It has 9 different features so the options of what you can make with it are endless. I still need to experiment more with mine because most of the time I end up making soups.

I use my pressure cooker more at this point than my slow cooker because I like that you don’t have to plan out that far in advance what you’re making. The pressure cooker allows a meal to come together in about 20 minutes which you can’t beat! Especially now that it’s the dead of winter and I’ll be making allllll the soups!

Other Healthy Soup Recipes:

Paleo Chicken and ‘Rice’ Soup

Healthy Taco Soup

Paleo White Chicken Chili

Thai Chicken Curry Soup

This thai coconut curry chicken soup is made in the instant pot making it the perfect easy, healthy dinner. Packed with spices, bone broth, and healthy fats. A perfect cold fighting soup. Paleo, Gluten Free, Whole30 soup. #paleodinner #whole30recipes #whole30 soup.

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Ingredients

2 chicken breasts
5 cups chicken bone broth
1 cup water
1 sweet potato spiralized (optional)
1 Head cauliflower (cut into small florets)
4 large carrots (cut and peeled, I diced mine pretty small)
1/2 cup mushrooms
1 onion (diced)
1/4 cup red curry paste
5 garlic gloves
1 15 ounce can fire roasted tomatoes
1 15 ounce can unsweetened coconut milk
2 tbsp coconut aminos (can sub soy sauce)
1 tsp ginger
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1 lime (squeezed into the recipe)

Method

1. Sauté diced onion + minced garlic cloves  in some oil on sauté mood.
2. Sauté for 3-4 mins.
3. Add in everything else besides the coconut milk save that for later.
4. Lock the lid and pressure cook on HIGH for 13 minutes.
5. After the timer goes off, let sit for 5 mins then quick release.
6. Remove the chicken and take two forks and shred.
7. Add back into the soup, add the coconut milk, mix it all together, and serve!

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The post Thai Chicken Curry Soup appeared first on Choosing Balance.

*This post contains affiliate links which I may earn a small commission off of. It doesn’t change the price of the item for you. Thanks for supporting Choosing Balance and my recipes!*

What Pressure Cooker I Use:

I have the Mealthy Pressure cooker (linked here on Amazon) and I love it! I’ve had it about a year now and have used it a ton without any problems. It has 9 different features so the options of what you can make with it are endless. I still need to experiment more with mine because most of the time I end up making soups.

I use my pressure cooker more at this point than my slow cooker because I like that you don’t have to plan out that far in advance what you’re making. The pressure cooker allows a meal to come together in about 20 minutes which you can’t beat! Especially now that it’s soup season.

Recipe Tips:

This recipe is pretty straight forward but whenever I make chicken I always worry about it being undercooked. I don’t know if I had a bad experience or something as a child but I seriously am so particular about chicken being cooked right. So for this recipe- I tried it once pre cooking the chicken but then it got super dry. The best way I found to make the chicken is to add it uncooked to the soup and it will cook to the right temperature/texture in this soup, I promise.

To shred the chicken, you’ll remove it from the soup after it’s done cooking. You can use a ladle with holes (so you don’t get soup everywhere). Spoon it out after you’ve cooked everything. Put it on a cutting board, take two forks, and shred the chicken. Shred it as thin as you like. I left some thicker, some thinner so the texture was different in each bite.

Add the chicken back into the soup and stir it back together. Easiest and best way to get the shredded chicken you need for this recipe.

White Chicken Chili Topping Ideas:

Now for my favorite part of any meal- toppings! You can never add enough toppings in my book. I added jalapeños, cilantro, avocado, and a squeeze of lemon. For a more traditional white chicken chili, add some tortilla chips on top. To stay paleo if that’s your thing, I love Siete Foods Tortilla Chips. You could also add some sour cream if you wanted to make it more traditional as well. I don’t like sour cream at all so I omitted this!

Other Paleo Dinner Ideas:

Paleo Chicken Nuggets

Paleo BBQ Chicken Tenders

Taco Stuffed Zucchini Boats

Paleo White Chicken Chili

The best paleo, gluten free, dairy free chili recipe around! Made in the Instant Pot/ Pressure Cooker, this dinner is ready in just 20 minutes and is a great healthy meal prep option.

Prep Time

5 minutes

Cook Time

15 minutes

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Ingredients

1 lb chicken breasts

4 cups chicken bone broth

1 cup chopped gold potatoes

12 ounce cauliflower rice

1 onion diced

1 tbsp avocado oil

2 cans chopped green chiles (4 ounce)

1/2– 1 tsp salt

2 tsp chili powder

1/2 tsp pepper

1 tsp garlic

1 tsp cumin

1/2 tsp oregano

14 ounce can full fat cocount milk 

Method

1. Turn your pressure cooker to the sauté option.
2. Dice your onion and chop the potatoes.
3. Add a little bit of oil to the pressure cooker, then add the onions and potatoes.
4. Sauté for 5 minutes.
5. While that sautés, get the rest of the ingredients together.
6. After 5 minutes, turn the sauté mode off.
7. Then add the rest of your ingredients. Stir together well before placing the lid back on and locking it.
8. Set the Pressure Cooker setting to 12 minutes. Your pressure cooker will take about 10 minutes to heat up before it starts cooking.
9. After the 12 minutes, quick release your soup. That means turn the little valve on the top and let the air escape.
10. Remove the chicken breasts from the soup (I used a ladle) and place on the cutting board.
11. Take two forks and shred the chicken.
12. Add the coconut milk and stir until mixed in
13. Add the chicken back to the soup.
14. Serve with whatever toppings you like!

Did You Make This?

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The post Paleo White Chicken Chili appeared first on Choosing Balance.