Thai Yellow Curry Coconut Soup

Cook time: 12 minutes Serve: 6 


  • 4 skinless, boneless chicken thighs 
  • 1 can of full-fat unsweetened coconut milk
  •  2 teaspoons of Thai yellow curry paste 
  • 2 teaspoons of fish sauce 
  • 3 teaspoons of soy sauce 
  • ½ teaspoon of swerve or Truvia 
  • 5 divided, chopped scallions 
  • 4 cloves of crushed garlic 
  • 1 piece of finely chopped fresh ginger 
  • 1 can of straw mushroom 
  • ½ cup of grape tomato halves 
  • ¼ cup of fresh chopped cilantro 
  • 1 lime juice 
  • ¼ cup of cashews (chopped) 


1.Place chicken thighs in the bowl contained in the instant pot. Add curry paste, soy sauce, coconut milk, fish sauce, half of the scallions, Truvia or Swerve, ginger and garlic. Stir. 

2.Close the instant pot and select soup. Set pressure to high and allow cooking for 12 minutes. 

3.Quick-release pressure and unlock the instant pot. 

4.Transfer chicken to a bowl with the aid of a tong. Shred and stir chicken back into the soup. 

5.Stir in tomatoes, straw mushrooms, lime juice, cilantro and remaining half scallions.

6.Allow to heat through and serve with cashews topping. 

 Nutrition: calories: 344, carbs: 7g, fiber: 2g, fat: 24g, protein: 22g 

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