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!
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
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