Instant pot curried chicken soup is a creamy, coconut-milk-based bowl fragrant with yellow curry paste, ginger, and garlic. Tender chicken thighs, straw mushrooms, and a hit of lime make it taste like your favorite Thai takeout, only fresher. It's rich, warming, and wonderfully low-carb.
Craving a soup that’s both comforting and exciting? This Instant Pot Curried Chicken Soup is your answer! Imagine tender, shredded chicken swimming in a velvety, fragrant broth of coconut milk, zesty ginger, and rich curry paste. It’s a soul-warming bowl of goodness that tastes like it simmered for hours but comes together in under an hour. Perfect for a busy weeknight when you need a delicious escape!
Ingredients
• (Total Time: 50 MINS| Serves: 4)
• For the Soup Base
• 4 grass-fed boneless, skinless chicken thighs, about 1 lb or 450g
• 1 (14.5-ounce) can unsweetened coconut milk, approx. 400ml
• 2 chopped scallions
• 1 tsp finely chopped fresh ginger, approx. 5g (0.18 oz)
• 4 crushed garlic cloves
• 2 tsp yellow curry paste
• 3 tsp soy sauce, or 1 tbsp (15 ml)
• 2 tsp fish sauce
• For the Veggies & Garnish
• 1 (6-ounce) can straw mushrooms, drained, approx. 170g (6 oz)
• ½ cup halved grape tomatoes, approx. 75g (2.65 oz)
• ¼ cup chopped fresh cilantro, approx. 10g (0.35 oz)
• 1 tbsp fresh lime juice, approx. 15ml
Instructions
1. Directions
2. Combine Soup : Place the chicken thighs, scallions, ginger, garlic, coconut milk, curry paste, soy sauce, and fish sauce into the inner pot of your Instant Pot. Stir everything together to combine.
3. Pressure Cook: Secure the lid on the Instant Pot and turn the pressure release valve to the “Sealing” position. Select the “Soup” setting and cook for 12 minutes at high pressure.
4. Release Pressure: Once the cooking cycle is complete, carefully perform a “Quick Release” by turning the valve to the “Venting” position. Wait for the pin to drop before opening the lid.
5. Shred Chicken: Using a slotted spoon, carefully remove the cooked chicken thighs and transfer them to a separate bowl. Use two forks to shred the meat.
6. Wilt Veggies: While the chicken is out of the pot, stir the drained straw mushrooms and halved grape tomatoes into the hot broth. Place the lid back on the Instant Pot (no need to seal) and let the residual heat warm the vegetables for about 5 minutes.
7. Finish and Serve: Stir the shredded chicken back into the soup along with the fresh cilantro and lime juice. Serve immediately and enjoy!
Nutritional Information
• Per Serving
• Calories: 492
• Total Fat: 34.6g
• Net Carbs: 2.67g (0.09 oz)
• Protein: 37.6g
• Fiber: 3.3g
Pro Tips
• Pro-Tips for the Best Curried Chicken Soup
• For an extra layer of flavor, use the Instant Pot’s “Sauté” function to brown the chicken thighs for 2-3 minutes per side before adding the other soup and pressure cooking.
• Adjust the heat to your liking. Add a pinch of red pepper flakes or a sliced Thai chili with the garlic and ginger for more spice. For a milder soup, start with just 1 teaspoon (5 ml / 0.2 fl oz) of curry paste.
• Don’t skip the fish sauce! It adds a deep, savory umami flavor that you can’t get from salt alone. It’s the secret ingredient to an authentic-tasting broth.
• For a heartier meal, serve this soup over cooked rice noodles or jasmine rice to soak up the delicious broth.
FAQ
Q: How can I make this soup spicier
A: To increase the spice level, add a pinch of red pepper flakes or a sliced Thai chili along with the garlic and ginger. For a milder version, start with only 1 teaspoon (5 ml / 0.2 fl oz) of curry paste.
Q: What can I serve with this curried chicken soup
A: For a more substantial meal, serve this soup over cooked jasmine rice or rice noodles to soak up the delicious, fragrant broth.
Q: Can I add more flavor to the chicken
A: Yes, for an extra layer of flavor, use the Instant Pot’s “Sauté” function to brown the chicken thighs for 2-3 minutes on each side before you begin pressure cooking.
Q: Is this curried chicken soup low carb
A: Yes, this soup is very low in carbohydrates. According to the nutritional information, each serving contains only 2.67g (0.09 oz) of net carbs.
Pro Tips
- Brown the chicken thighs for 2-3 minutes per side on Sauté before pressure cooking for an extra layer of flavor.
- Don't skip the fish sauce — it adds a savory umami that salt alone can't create and is the secret to an authentic-tasting broth.
- Add the straw mushrooms and grape tomatoes after pressure cooking and let the residual heat warm them for about 5 minutes; pressure cooking turns them rubbery.
- Stir the shredded chicken back in at the end with the fresh cilantro and lime juice so the herbs stay bright.
- Adjust the heat to your liking: a pinch of red pepper flakes or a sliced Thai chili with the garlic makes it spicier, while less curry paste keeps it mild.
Frequently Asked Questions
Is curried chicken soup keto-friendly?
Yes — each serving has about 2.67 g net carbs with 37.6 g protein and 34.6 g fat. The coconut milk keeps it creamy and keto without any flour.
Can I make this soup ahead of time?
It keeps in the fridge for up to 3 days and the curry flavor deepens overnight. Add the lime juice and cilantro fresh when you reheat it.
What can I serve with it?
On keto, serve it as-is or over zucchini noodles. It's also wonderful with a wedge of lime to squeeze over each bowl.
Can I use light coconut milk?
You can, though the soup will be noticeably thinner and the keto fat content lower. Full-fat coconut milk gives the broth its signature creamy body.
Recipe card below.
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Ingredients
Method
- Directions
- Combine Soup : Place the chicken thighs, scallions, ginger, garlic, coconut milk, curry paste, soy sauce, and fish sauce into the inner pot of your Instant Pot.
- Stir everything together to combine.
- Pressure Cook: Secure the lid on the Instant Pot and turn the pressure release valve to the “Sealing” position. Select the “Soup” setting and cook for 12 minutes at high pressure.
- Release Pressure: Once the cooking cycle is complete, carefully perform a “Quick Release” by turning the valve to the “Venting” position. Wait for the pin to drop before opening the lid.
- Shred Chicken: Using a slotted spoon, carefully remove the cooked chicken thighs and transfer them to a separate bowl. Use two forks to shred the meat.
- Wilt Veggies: While the chicken is out of the pot, stir the drained straw mushrooms and halved grape tomatoes into the hot broth.
- Place the lid back on the Instant Pot (no need to seal) and let the residual heat warm the vegetables for about 5 minutes.
- Finish and Serve: Stir the shredded chicken back into the soup along with the fresh cilantro and lime juice.
- Serve immediately and enjoy!
- Adjust the heat to your liking.
- Add a pinch of red pepper flakes or a sliced Thai chili with the garlic and ginger for more spice. For a milder soup, start with just 1 teaspoon (5 ml / 0.2 fl oz) of curry paste.
- Don't skip the fish sauce! It adds a deep, savory umami flavor that you can't get from salt alone. It's the secret ingredient to an authentic-tasting broth.
