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.