My weekly soup this week was a delicious Thai Chicken Curry Soup. We are soup obsessed over here, especially in the fall and winter. It can get a little boring eating the same soup every week though. This one is anything but boring. Packed with spices and loaded with flavor. Plus it’s a healthy Instant Pot soup which means it’s easy to make and easy to clean up.
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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 đ
Thai Chicken Curry Soup Recipe Steps:
First, you’ll sautĂ© 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:
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.
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
- Sauté diced onion + minced garlic cloves  in some oil on sauté mood.
- Sauté for 3-4 mins.
- Add in everything else besides the coconut milk save that for later.
- Lock the lid and pressure cook on HIGH for 13 minutes.
- After the timer goes off, let sit for 5 mins then quick release.
- Remove the chicken and take two forks and shred.
- Add back into the soup, add the coconut milk, mix it all together, and serve!
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