Chicken Coconut Red Curry Soup
A warm, spicy, and comforting Thai-inspired chicken coconut red curry soup made quickly in a pressure cooker. Creamy coconut milk blends with red curry, ginger, garlic, and tender shredded chicken for the perfect cozy bowl.
Equipment
- 1 Pressure cooker
- 1 Wooden spoon
- 1 Measuring spoons
- 1 Cutting board
Ingredients
Main Ingredients
- 1 tablespoon Olive oil for sautéing
- 1 Red onion diced
- 2 Large carrots peeled and diced
- 1 Red bell pepper seeded and diced
- pinch Kosher salt
- 3 cloves Garlic minced
- 1 teaspoon Fresh ginger peeled and grated
- 1 tablespoon Red curry paste
- 4 cups Chicken stock
- 1 can Coconut milk full-fat recommended
- 2 cups Shredded chicken cooked or rotisserie
- 2 cups Baby spinach fresh
- 1 Lime juiced
- Cilantro leaves for garnish
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium heat. Add red onion, carrots, and red bell pepper. Season with kosher salt and sauté for 5 to 7 minutes until they begin to soften.
- Stir in garlic and ginger, cooking for about 1 minute until fragrant. Add red curry paste and cook another minute to release flavors.
- Pour in chicken stock, bring to a simmer and let it cook for 10 to 15 minutes until vegetables are tender and broth develops flavor.
- Stir in coconut milk and let simmer for another 5 to 10 minutes to blend the flavors.
- Seal the pressure cooker and cook under full pressure. After cooking, release pressure slowly to maintain tenderness.
- Add baby spinach, shredded chicken, lime juice, and cilantro. Stir and serve hot.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable stock. Feel free to adjust red curry paste to your spice preference.