This Coconut Chicken Curry Soup is packed full of flavors. Every single spoonful of this hearty soup recipe is going to have you digging in and coming back for more. Let me show you how to make this easy Instant Pot dinner recipe!
I’ve been making homemade soups for quite some time and this is one of my favorites to make. What I love most about it is that it’s a quick and easy way to get that curry taste without having to do a ton of work. Many people tend to shy away from trying anything new because of the fear of the unknown, but I can assure you that this recipe is anything but hard!
In fact, the moment that I announce “It’s ready!” to the family, it sounds as though a herd of elephants is stampeding my way. (This is why I make certain to have my bowl already made and set aside before everyone else dives in!)
If you’re looking for a super delicious soup recipe, you’re going to love this Coconut Chicken Curry Soup!
What is Curry?
While curry can be created to have a wide variety of flavors, the basis of curry is that it’s created using a combination of spices and herbs. The spices are normal turmeric, coriander, ginger and cumin. Curry is then used as a base for many dishes that can create a delicious flavor and taste. Since it’s an Indian flavor, you’ll find that curry is in a lot of staple Indian dishes.
What is Chicken Curry Soup?
As you’ll see from the recipe below Chicken Curry Soup is a soup that has a base of curry, along with some chicken, vegetables, and beans to make it a bit more hearty.
Coconut Chicken Curry Ingredients
Don’t be overwhelmed by the list of ingredients. You probably have the majority of these in your cabinets already!
- Chicken Broth
- Red Curry Paste
- Brown Sugar
- Soy Sauce
- Sweet Basil
- Minced Garlic
- Sweet Onion
- Red Pepper
- Yellow Pepper
- Rotisserie Chicken
- Garbanzo Beans
- Cooked Rice
- Coconut Milk
Chicken Broth – Using chicken broth in your recipe is a great way to add some healthy liquid as well. You can use low sodium chicken broth if you’re worried about the salt content.
Red Curry Paste – You’ll find this in your grocery aisle with the other spices and it’s a key component to making this dish.
Soy Sauce – Another important ingredient, but again, you can use a low sodium substitute or coconut aminos, if needed.
Sweet Basil – A simple herb that adds such a nice flavor and aroma.
Minced Garlic – Buying garlic already minced is the easiest but you can also mince it on your easily as well.
Carrots – You can buy pre-shredded carrots or shred them yourself. One saves time and one saves money.
Red Pepper/Yellow Pepper – These two types of peppers add some extra natural sweetness.
Rotisserie Chicken – Buying one already cooked at the store makes this a super simple addition. You can also make chicken at home or use canned chicken for this recipe.
Garbanzo Beans – Beans are a great way to add more protein to any dish.
Coconut Milk – I consider this the other major ingredient as it’s a staple in curry dishes. You can find canned coconut milk in the Asian aisle of most grocery stores.
How to Make Coconut Chicken Curry Soup
In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce. Turn on the Saute setting, and heat just until the curry paste and brown sugar are melted and blended into a broth.
Turn off the Saute setting, and add the minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir all together until well blended.
Add in enough water to cover all the ingredients.
Place the lid on the Instant Pot and make certain that the pressure valve is set on “SEALING”. Press the MANUAL button and set the time to 6 minutes.
Allow the pressure to build and release naturally for 5 minutes then quick release the pressure by turning the valve to VENTING and allowing all the pressure (steam) to be released and the float valve to drop down.
Open the lid to the Instant Pot and stir the soup, allowing it to cool a bit.
Shake your can of coconut milk and then add in the coconut milk and stir well. Make sure the soup is not boiling when you add in the coconut milk to prevent curdling.
Serve in soup bowls and sprinkle parsley on top of the soup before serving.
How to Store Leftovers
The easiest way to store leftovers of this Instant Pot soup is to let it cool completely and add it to a storage container with a lid to place in the fridge.
You want to make certain that it’s not still hot while you’re trying to do this or condensation will build up in the container and produce excess moisture.
This soup will stay fresh in the fridge for up to a week. To re-heat place in the microwave for a few minutes. You made need to add extra broth or water to thin it out.
Other Easy Curry Recipes
If you love the taste of curry, here are a few other great curry recipes to consider.
- 2 - 15 ounce cans of Chicken broth
- 1/2 cup of red curry paste
- 1/4 cup of brown sugar
- 2 Tablespoons of soy sauce
- 1 teaspoon of garlic salt
- 1 teaspoon of sweet basil
- 1 Tablespoon of minced garlic
- 1 large sweet onion, diced
- 4 stems of celery, sliced
- 2 cups of shredded carrots
- 1 Red pepper, diced
- 1 yellow pepper, diced
- 3 cups of shredded or chopped Rotisserie Chicken
- 1/2 cup of garbanzo beans
- 2 cups of cooked rice
- 1 can of (approximately 14 ounces) coconut milk
- In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce. Turn on the Saute setting, and heat just until curry paste and brown sugar are melted and blended into broth.
- Turn off the Saute setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir all together until well blended.
- Add enough water to cover all ingredients.
- Place the lid on the Instant Pot, and make sure the pressure valve is set on 'SEALING'.
- Press the MANUAL button and set the time to 6 minutes.
- Release naturally for 5 minutes, then quick release the pressure, by turning the valve to 'VENTING', and allowing all the pressure (steam) to be released, and the float valve to drop down.
- Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit.
- Add the Coconut milk, and stir well.
- Serve in soup bowls, and sprinkle parsley on top of soup before serving.
Shake the can of coconut milk before adding to soup.
Make sure soup is not boiling when coconut milk is added to prevent curdling.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 58mgSodium: 1037mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 20g
Be sure to pin this recipe to your Instant Pot board!