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. Originally Published June 16, 2014
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