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    Home » Fall

    Coconut Curry Chicken Soup

    Published: Dec 16, 2020 · Modified: Nov 17, 2022 by Mariah Mandile

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    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!

    Close up picture of Thai Red Curry Chicken soup in a grey bowl.
    Jump to:
    • 🍴 Ingredient Notes
    • Vegan & Vegetarian Swaps
    • 🍴 Step by Step Instructions
    • Frequently Asked Questions
    • How to store leftover Soup
    • More soup recipes!
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴 Ingredient Notes

    Vegetables prepped and laid out for thai red curry chicken soup.
    • 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

    1. 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

    1. 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.
    2. 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

    1. 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

    1. 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

    1. 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.
    2. 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

    1. 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.
    2. Pour the chicken back into the soup, and stir everything around. Serve right away or store for later! Enjoy!

    Frequently Asked Questions

    Is Red Curry Paste whole30 approved?

    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.

    Can I make this Thai Red Curry Chicken Soup in the slow cooker?

    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.

    Can I make this Thai Red Curry Chicken Soup on the stovetop?

    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.

    Can I use regular coconut milk instead of full fat coconut milk?

    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.

    Is this recipe Paleo friendly?

    Yes! This recipe is dairy-free, gluten-free, and does not contain any beans or grains.

    Large spoonful of Thai Red Curry Chicken Soup.

    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.

    More soup recipes!

    • Spicy Chicken Soup Recipe
    • Whole30 Chicken Pot Pie Soup
    • One Pot Lasagna Soup
    • Chicken Bone Broth Soup (Whole30 Friendly!)

    After you make this Coconut Curry Chicken Soup, make sure to leave a comment & rate the recipe!

    Bowl of red curry soup with spoon dipped inside.

    Coconut Curry Chicken Soup

    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!
    5 from 2 votes
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    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course, Soup
    Cuisine Thai
    Servings 6
    Calories 371 kcal

    Equipment

    • Pressure cooker

    Ingredients
      

    • 4 Cups Swiss Chard, Chopped
    • 4 Cups Sweet Potato, Cubed
    • 4 Cups Bell Peppers, 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
    • 32 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

     
    Is Red Curry Paste whole30 approved?
    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.
    Can I make this Thai Red Curry Chicken Soup in the slow cooker?
    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.
    Can I make this Thai Red Curry Chicken Soup on the stovetop?
    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.
    Can I use regular coconut milk instead of full fat coconut milk?
    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.
    Is this recipe Paleo friendly?
    Yes! This recipe is dairy-free, gluten-free, and does not contain any beans or grains.

    Nutrition

    Serving: 1gCalories: 371kcalCarbohydrates: 35gProtein: 22gFat: 17gSaturated Fat: 13gCholesterol: 48mgSodium: 1063mgPotassium: 1268mgFiber: 8gSugar: 12gVitamin A: 18473IUVitamin C: 154mgCalcium: 108mgIron: 5mg
    Keywords coconut curry chicken soup, how to make thai red curry chicken soup, red curry chicken soup, whole30 red thai curry
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Recipe Index

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    Reader Interactions

    Comments

    1. Mel

      January 21, 2021 at 10:18 am

      5 stars
      LOVE LOVE LOVE!

      Reply
      • [email protected]

        February 09, 2021 at 2:01 pm

        You made my day! So happy to hear that. (:

        Reply
    2. Chris

      February 16, 2021 at 2:42 pm

      5 stars
      I’ve made this recipe multiple times! So yummy!

      Reply

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