COCONUT CURRY CHICKEN SOUP

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

curry paste

💰Cheaper: homemade curry powder

Homemade curry powder can be more cost-effective.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein option.

fish sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and less expensive.

Add chicken stock to the Instant Pot along with garlic salt and mix.

Cook on high pressure for 10 minutes.

Chop red onions, red bell pepper, garlic, and fresh ginger.

Heat olive oil in a pan and add garlic, onions, ginger, and bell peppers; let stew down for a bit.

Add red curry paste to the pan and mix well to prevent burning.

Check on the chicken in the Instant Pot and reserve some broth to add to the soup.

Add a 14 oz can of full-fat coconut milk to the pan.

Pour in about 4 cups of chicken stock and let it cook down.

Add the cooked chicken to the pan before adding noodles to absorb flavor.

Add noodles to the pan and let them sit to cook through.

Serve in bowls topped with cilantro, chilies, avocado, lime, and Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens