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!