Coconut Curry Chicken Soup is perfect for a chilly day! It's made with simple, whole food ingredients, and has a light and flavorful broth. Plus, it only takes 25 minutes to cook in the pressure cooker!
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🍴 Ingredient Notes
- Swiss Chard - Chopped
- Sweet Potato - Peeled and cubed.
- Sweet Red Pepper - Cut into strips. I like using fresh, but you can use frozen to save time!
- Green Beans - You can use fresh or frozen!
- Onion - Peeled and chopped.
- Large Chicken Breast
You can swap around vegetables if you don't have all of these vegetables on hand. Feel free to get creative!
I've swapped peppers for cauliflower florets, and it still tasted great! If you don't have swiss chard you can use spinach or kale.
- Full Fat Coconut Milk
- Chicken Broth - I used Kettle & Fire Chicken Bone Broth, but you could use homemade broth, or regular chicken broth.
- Garlic Cloves - Minced
- Thai Red Curry Paste - My favorite brands are Thai Kitchen and Thai Taste. If you like a little more mild flavor go with the Thai Taste! Thai Kitchen is much spicier. (Or you can do a combination of both.)
- Salt
- Coconut Oil - You can also use olive oil or avocado oil!
Vegan & Vegetarian Swaps
To make this recipe vegan and vegetarian friendly, just swap the chicken broth for vegetable broth, and swap the chicken for rice noodles!
Even if you're using the chicken, rice noodles would make a great addition to this dish! Once the soup is cooked, just stir in the rice noodles.
I wouldn't recommend cooking the soup with the rice noodles because they don't take long to cook! Thai Kitchen makes a delicious thin rice noodle that would work well with this recipe.
🍴 Step by Step Instructions
Preparing the vegetables
- Before I start cooking, I like to prepare all of my vegetables so they're ready to go! Chop the swiss chard, peel and cube your sweet potatoes, cut your peppers into long strips, chop your green beans, and peel and chop your onion & garlic.
Cooking the onions & garlic
- Next, turn your pressure cooker to medium/high on the sauté setting. Add a little coconut oil/avocado oil/olive oil. Once it's warmed up add your chopped onion and garlic. Stir around until your onions start to become translucent.
- Once your onions and garlic have been cooking for a few minutes, turn off the heat and add your Thai Red Curry Paste. Stir in with the onions and garlic until it becomes fragrant. (About 1-2 minutes.)
Making the broth
- Next, pour in your chicken broth and full fat coconut milk - stir well! It's important to make sure the onion and garlic isn't stuck to the bottom or it will burn while you're pressure cooking.
Putting it all together
- Then pour in all of your pre-chopped vegetables and salt. (Sweet potato, swiss chard, peppers, & green beans.) Stir well, and then place your chicken breast on top.
Pressure Cooking
- Place the pressure cooker cover on top. Make sure it's secured and set to lock/seal. Cook on high for 25 minutes. If the chicken breast is frozen, cook for 30 minutes.
- Once it's done cooking, release the pressure and remove the cover. Use a fork or tongs to remove the chicken breast. Place them in a large mixing bowl.
Shredding Chicken
- To shred the chicken you can use a fork, or if you want to save time just use a hand mixer or stand mixer! Blend the chicken for a few seconds until it's shredded. I like to leave mine in larger chunks.
- Pour the chicken back into the soup, and stir everything around. Serve right away or store for later! Enjoy!
Frequently Asked Questions
Yes! I always use the Thai Kitchen or Thai Taste Red Curry Paste which both have very simple ingredients that are Whole30 compliant! You can find them on Amazon, but I usually buy mine at Whole Foods.
Yes, of course! The only reason I don't like using the slow cooker is because mine doesn't have a sauté setting. You will need to sauté the onions, garlic, and red curry paste in a separate pan, then add it to your slow cooker with the rest of the ingredients. I would cook on low for 6-8 hours or high for 3-4 hours. You'll know it's done when the vegetables are tender and the chicken is cooked through.
Yes! I have made it on the stovetop and it comes out great! The only difference is that it takes a bit longer to cook. (60 minutes vs. 25.) Follow the directions the same as you would with the pressure cooker, but instead of pressure cooking - cover the pot, and bring the soup to a boil. Once it's boiling, turn it to a low setting. Let it simmer for about 50-60 minutes.
I have not tested this recipe with regular coconut milk, but I'm sure it would work. Full fat coconut milk has a much richer flavor. If you only have regular coconut milk, make sure it's unsweetened.
Yes! This recipe is dairy-free, gluten-free, and does not contain any beans or grains.
How to store leftover Soup
Store leftover soup in an air tight glass container in the refrigerator for up to five days. You can also freeze some for later! Just make sure it's in a freezer safe glass container.
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After you make this Coconut Curry Chicken Soup, make sure to leave a comment & rate the recipe!
Coconut Curry Chicken Soup
Equipment
- Pressure cooker
Ingredients
- 4 Cups Swiss Chard, Chopped
- 4 Cups Sweet Potato, Cubed
- 4 Cups Sweet Red Pepper, Cut into strips
- 4 Cups Green Beans You can use fresh or frozen!
- 1 Onion, Chopped
- 2 Large Chicken Breast
Broth
- 13.5 Ounces Full Fat Coconut Milk
- 16 Ounces Chicken Broth
Seasoning
- 4-6 Garlic Cloves, Minced
- 2-3 Tablespoons Thai Red Curry Paste
- 1 + ½ Teaspoons Salt
- 1 Teaspoon Coconut Oil You can also use olive oil or avocado oil.
Instructions
Preparing the vegetables
- Before I start cooking, I like to prepare all of my vegetables so they're ready to go! Chop the swiss chard, peel and cube your sweet potatoes, cut your peppers into long strips, chop your green beans, and peel and chop your onion & garlic.
Cooking the onions & garlic
- Next, turn your pressure cooker to medium/high on the sauté setting. Add a little coconut oil/avocado oil/olive oil. Once it's warmed up add your chopped onion and garlic. Stir around until your onions start to become translucent.
- Once your onions and garlic have been cooking for a few minutes, turn off the heat and add your Thai Red Curry Paste. Stir in with the onions and garlic until it becomes fragrant. (About 1-2 minutes.)
Making the broth
- Next, pour in your chicken broth and full fat coconut milk - stir well! It's important to make sure the onion and garlic isn't stuck to the bottom or it will burn while you're pressure cooking.
Putting it all together
- Then pour in all of your pre-chopped vegetables and salt. (Sweet potato, swiss chard, peppers, & green beans.) Stir well, and then place your chicken breast on top.
Pressure Cooking
- Place the pressure cooker cover on top. Make sure it's secured and set to lock/seal. Cook on high for 25 minutes. If the chicken breast is frozen, cook for 30 minutes.
- Once it's done cooking, release the pressure and remove the cover. Use a fork or tongs to remove the chicken breast. Place them in a large mixing bowl.
Shredding Chicken
- To shred the chicken you can use a fork, or if you want to save time just use a hand mixer or stand mixer! Blend the chicken for a few seconds until it's shredded. I like to leave mine in larger chunks.
- Pour the chicken back into the soup, and stir everything around. Serve right away or store for later! Enjoy!
Notes
Frequently Asked Questions
Nutrition
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Mel
LOVE LOVE LOVE!
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You made my day! So happy to hear that. (:
Chris
I’ve made this recipe multiple times! So yummy!