Thai Curry Soup

Twosleevers.com

Twosleevers.com

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!

Twosleevers.com

What you'll need: 

– Boneless Skinless Chicken Thighs – Full-Fat Coconut Milk – Thai Yellow Curry Paste – Fish Sauce – Soy Sauce – Agave nectar, or honey – Chopped Green Scallions – Garlic – Minced Ginger – Straw Mushrooms – Cherry Tomatoes – Cilantro – Chopped Green Scallions – Lime Juice

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How to Make Thai Curry Soup in the Instant Pot

1. Place main soup ingredients in the Instant Pot. 2. Using the SOUP button, cook under pressure for 12 minutes.  3. Quick release the pressure and remove and shred chicken. Put back into the soup. 4. 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.

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How to Make Thai Curry Soup in the Slow Cooker

1. Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours. 2. Put in veggies and herbs for the last half hour.  3. Remove and shred chicken. Put back into the soup.

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How to Make Thai Curry Soup on the Stove Top

1. Place main soup ingredients into a thick-bottomed pot and cook. 2. Remove and shred chicken. Put back into the soup. 3. 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.

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For whole recipe and other nutritional information, click the link below! 

Thai Curry Soup