Low Carb Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. Use your Instant Pot to make this even faster!
What Makes This Thai Curry Soup Stand Out?
- Low Carb. This is a recipe for how to cook Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting low carb twist on the regular chicken soup.
- Spices. This soup is well-spiced, but not spicy, and you can vary the spice level by adjusting how much yellow curry paste you choose to put into it.
- Flavor. Picture all the flavors you love from a delicious Thai Curry, but delivered to you in a warm and comforting bowl of soup - that's this Thai Curry Soup recipe!
How Do You Make Thai Curry Soup?
- Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
- Remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Instant Pot?
One of the things I love the most about Instant Pot recipes is how quickly you can develop flavor with the push of a button. Here's how I made Thai Curry Soup in the Instant Pot:
- To make Thai Curry Soup Instant Pot style, place the main soup ingredients into the Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick-release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Slow Cooker?
- To make Thai Curry Soup crock pot style, place the main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
Do I Need Curry Paste?
- Store-Bough Curry Paste. A word about the use of Thai curry paste: I rarely use pastes and pre-made spice mixes in my cooking--except when it comes to Thai Curry pastes. These mixes are so full of such a variety of ingredients, the average home-cook would be hard-pressed to find or buy each little ingredient that goes into it. So I do purchase ready curry pastes for this soup, as well as for my Thai Green curry dish.
- Green Curry. You can definitely make this Thai curry soup a green curry soup by using the same paste you bought for the Green Curry.
Is This Thai Curry Soup Keto?
I'm glad you asked! Yes, it is. This soup hasn't been modified to be low-carb, it just is naturally. So whether you're eating low-carb, or trying to find flavorful Keto-friendly recipes, this soup is a great addition to your recipe collection!
Want To Try Some More Curry Recipes?
- Tamarind Chicken Curry - this is a wonderful South Indian Curry that I think you will really enjoy. It's one of our favorites!
- Baked Chicken Curry - this is an excellent way to use more of that yummy curry paste! It's juicy and oh-so-good!
- Chicken Curry Soup - this is an excellent Instant Pot curry soup recipe that doesn't use curry paste!
No matter how you cook this Thai Curry Soup recipe, you're going to love how simple it is to make such a flavorful dish! Pin this recipe on Pinterest or share it on Facebook to save it.
Servings: 6
Calories: 323kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
For the Main Soup Recipe
- 4 (4) Boneless Skinless Chicken Thighs, skinless boneless
- 14.5 oz (411.07 g) Full-Fat Coconut Milk, full fat
- 2 teaspoons (2 teaspoons) Thai yellow curry paste, (see note)
- 2 teaspoons (2 teaspoons) Fish Sauce
- 3 teaspoons (3 teaspoons) Soy Sauce
- 1 teaspoon (1 teaspoon) Agave nectar, or honey
- 2 (2) Chopped Green Scallions, chopped
- 4 cloves (4 cloves) Garlic, crushed
- 2 inch (2 inch) Minced Ginger, finely chopped
Veggies to add to cooked soup
- 1 can (1 can) Straw Mushrooms, (optional)
- 1/2 cup (74.5 g) Cherry Tomatoes, sliced in half
- 1/4 cup (4 g) Cilantro, chopped
- 3 (3) Chopped Green Scallions, chopped
- 1 (1) lime, juiced
Instructions
For the Instant Pot
- Place main soup ingredients into an Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
For the Slow Cooker
- Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
For the Stove Top
- Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
- Remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Thai Yellow Curry Paste is just easier to buy than it is to make. You can find it at your local Asian food market.
- Make this in your Instant Pot, Slow Cooker, or on stove top with the included instructions.
- You can sub heavy whipping cream for coconut milk if need be.
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Nutrition
Calories: 323kcal | Carbohydrates: 7g | Protein: 15g | Fat: 27g | Fiber: 1g | Sugar: 2g
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Originally Published June 16, 2014
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Gina
No water or broth? The only liquid is the one can of coconut milk with four chicken thighs? Doesn't seem to be enough liquid.
Cyra
Urvashi, can this be made with chicken breast? I am not a big fan of chicken thighs.
URVASHI PITRE
Yes it can. No changes needed
Cathleen Pierce
Hi, Urvasi,
I really enjoy your blog and fb pages. You alone are responsible for my interest in food from India. I tried to contact you through message on fb but couldn't get it to work so am trying to contact you this way.
I have come across some recipes from India that I don't understand and wondered if you could translate/help me.
Multi-millet semolina, Curd, Chat Masala spice, Upma rava, Garlic 5 nos
Thank you for your help, Urvashi. I appreciate it. You do not need to publish this.
URVASHI PITRE
Hi there. Curd is just greek yogurt essentially. Chat Masala spice is best bought ready made. Upma has no equivalent in western cooking. It’s rice or wheat ground fine like semolina and then made savory. Sooo good. Garlic 5 nos is 5 cloves of garlic 🙂 multi millet semolina you could get away with cream or wheat.
URVASHI PITRE
Oh upma rava is a special grind of wheat. You can use farina or semolina or cream of wheat for it
David
This is one of my all time favorites. Fall is upon us, and this is my first batch of soup I’m making for the season (not that it can’t be made anytime of year) It’s that good! Only thing I do differently is add more liquid (I do this mostly for mileage— several mouths to feed). I add a quart of veggie broth (homemade— save those veggie scraps and toss them into a freezer bag. Before you know it you’ll have a batch to simmer).
Megan
Excellent...I highly recommend! I did have a question tho...I would like to add shrimp instead of chicken and I have frozen raw shrimp... Any recommendations on when to add it or should I cook it separately then top the soup with it. Thank you!
David
I’d be afraid of overcooking the shrimp. If you go that route, perhaps cook the shrimp separately and add once the soup has cooled.
Pal
I just made this. Other than Absolutely Divine...I got nothing! I cannot believe "I made this incredible soup!"
Only changes I made...I cut the chicken into bite size pieces up front, threw in fresh, sliced mushrooms at the same time with everything else, and set the IP for 9 minutes. After QR, I added fresh spinach (not frozen). No judging! I had to go to Kroger anyway, today???.
Guys, the squeezed lime at the end...is key! Gives this recipe the exquisitely unique, rich Thai flavor.
Thanks for another wonderful recipe, Urvashi.