Reproduce the flavors of your favorite chicken curry in this Chicken Curry Soup without the use of any curry powder. At all. This Instant Pot soup is delicious, nourishing, and quite authentic tasting–even though I completely made it up.
Sometimes I like to take otherwise complicated recipes and make them easier while adding my own little twist to them. Other times I like to completely make something up because it sounds good in my head. This Chicken Curry Soup is definitely the latter, and my heavens did it turn out tasting incredible!
What Makes This Chicken Curry Soup So Fabulous
- Veggies. Lots of veggies to make this a healthy main course .
- Protein. 15 grams of protein per serving.
- Fast . Done in less than 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . 4 net carbs per serving.
- Authentic. Classic Indian flavors .
This Chicken Curry Soup is a delicious blend of vegetables, chicken, and the spice from the curry mixture. You can leave it as is, or you can blend it to make it smooth with an immersion blender. Either way, you’re to love the authentic Indian flavors in this simple yet delicious Indian chicken soup recipe .
Is Curry Considered A Soup?
The word curry, or Kari, is just a sauce or gravy. So ANYTHING cooked with water, resulting in meat, vegetables, or beans covered in sauce would be regarded as a curry .
So yes, since soup is generally meat, veggies, or beans in a thin sauce, curry is considered a soup.
How To Make Chicken Curry Soup
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments! If you’re going to make this chicken recipe , make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Looking For MoreGreat Chicken Soup Recipes?
- Caldo de Pollo
- Thai Curry Soup
- Green Chicken Enchilada Soup
- Chicken Gnocchi Soup
- Buffalo Chicken Soup
Chicken Curry Soup
Equipment
- Instant Pot
- Tongs
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , skinless
- ▢ 1.5 cups ( 360 g ) Full-Fat Coconut Milk
- ▢ 1/2 ( 0.5 ) Onion , finely diced
- ▢ 3-4 cloves ( 3 cloves ) Garlic , crushed
- ▢ 2 inch ( 2 inch ) Minced Ginger , finely chopped
- ▢ 1 cup ( 96 g ) Mushrooms , sliced
- ▢ 4 ounces ( 113.4 g ) baby spinach
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
Instructions
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
- If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Reproduce the flavors of your favorite chicken curry in this Chicken Curry Soup without the use of any curry powder. At all. This Instant Pot soup is delicious, nourishing, and quite authentic tasting–even though I completely made it up.
Sometimes I like to take otherwise complicated recipes and make them easier while adding my own little twist to them. Other times I like to completely make something up because it sounds good in my head. This Chicken Curry Soup is definitely the latter, and my heavens did it turn out tasting incredible!
What Makes This Chicken Curry Soup So Fabulous
- Veggies. Lots of veggies to make this a healthy main course .
- Protein. 15 grams of protein per serving.
- Fast . Done in less than 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . 4 net carbs per serving.
- Authentic. Classic Indian flavors .
This Chicken Curry Soup is a delicious blend of vegetables, chicken, and the spice from the curry mixture. You can leave it as is, or you can blend it to make it smooth with an immersion blender. Either way, you’re to love the authentic Indian flavors in this simple yet delicious Indian chicken soup recipe .
Is Curry Considered A Soup?
The word curry, or Kari, is just a sauce or gravy. So ANYTHING cooked with water, resulting in meat, vegetables, or beans covered in sauce would be regarded as a curry .
So yes, since soup is generally meat, veggies, or beans in a thin sauce, curry is considered a soup.
How To Make Chicken Curry Soup
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments! If you’re going to make this chicken recipe , make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Looking For MoreGreat Chicken Soup Recipes?
- Caldo de Pollo
- Thai Curry Soup
- Green Chicken Enchilada Soup
- Chicken Gnocchi Soup
- Buffalo Chicken Soup
Chicken Curry Soup
Equipment
- Instant Pot
- Tongs
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , skinless
- ▢ 1.5 cups ( 360 g ) Full-Fat Coconut Milk
- ▢ 1/2 ( 0.5 ) Onion , finely diced
- ▢ 3-4 cloves ( 3 cloves ) Garlic , crushed
- ▢ 2 inch ( 2 inch ) Minced Ginger , finely chopped
- ▢ 1 cup ( 96 g ) Mushrooms , sliced
- ▢ 4 ounces ( 113.4 g ) baby spinach
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
Instructions
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
- If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Chicken Curry Soup
Ingredients
- 1 pound Boneless Skinless Chicken Thighs skinless
- 1.5 cups Full-Fat Coconut Milk
- 1/2 Onion finely diced
- 3-4 cloves Garlic crushed
- 2 inch Minced Ginger finely chopped
- 1 cup Mushrooms sliced
- 4 ounces baby spinach
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Garam Masala
- 1/4 cup Cilantro chopped
Instructions
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
- If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Chicken Curry Soup https://twosleevers.com/chicken-curry-soup/
A keto version of the popular Korean beef stew, this Yukgaejang recipe uses many different short cuts to get your an authentic yukgaejang taste but in 30 minutes. This is a great keto beef stew recipe that’s just a little bit out of the ordinary, but will soon become a staple dish in your house.
Why You’ll Love This Korean Beef Stew
- Fast. Ready in under 30 minutes with the help of your Instant Pot .
- Dairy Free and Gluten Free . Great for families with food allergies.
- Low Carb . Only 4 net carbs per serving.
- Delicious. The flavors you would expect in your favorite Korean dish .
What is Yukgaejang?
Yukgaejang is a spicy, Korean soup dish made from beef brisket, scallions, and a whole host of other ingredients. It is considered very healthful and is a great comfort during cold months.
What Is Traditionally In Korean Beef Stew?
In addition to shredded beef, scallions, and water, this spicy soup generally also includes
- Bean Sprouts
- Bracken Fern
- Taro Stems
- Sliced Onion
- Dangmyeon (sweet potato noodles)
- Chili Powder
- Garlic
- Perilla Seeds
- Soy Sauce
- Oil (sesame or vegetable)
- Salt
- Black Pepper
Many of those ingredients, however , are both difficult to find, as well as not keto .
What isGochugaru?
Gochugaru is red pepper flakes that are used in Korean food quite a bit. They look deep red and very spicy, but they’re less spicy than cayenne for example.
They do lend a beautiful, deep red color to any dish where you use them.
- I use them in this Dae Ji Bulgogi Recipe as well.
- You can also use them for this fabulous Instant Pot Kimchi Beef Stew Recipe I have.
- I bet they would be wonderful in these Bulgogi Burgers as well, for a lovely, spicy little zing.
Ingredients You’ll Need For THIS Recipe
- 3 tablespoons Gochugaru - Provides the signature deep red color, spicy heat, and smoky chili flavor essential to Yukgaejang.
- 1 tablespoon Minced Garlic - Adds bold, aromatic depth and classic Korean savoriness.
- 2 tablespoons Soy Sauce - Contributes umami, saltiness, and richness to the stew base.
- 2 tablespoons Sesame Oil - Adds nutty aroma and smooth, toasted flavor.
- 2 tablespoons Olive Oil - Helps bloom the spices and aromatics while sautéing, building the stew’s foundation.
- 2 teaspoons Salt - Enhances overall flavor and seasons the broth and beef.
- 2 tablespoons Olive Oil - Used for searing the beef and vegetables to develop flavor before simmering.
- 1 pound Flank Steak - The main protein; becomes tender and shreddable as it cooks, adding richness to the broth.
- 2 cups Bok Choy - Provides freshness, tender greens, and mild sweetness.
- 1 bunch Chopped Green Scallions - Adds classic Korean flavor and soft texture as they simmer.
- 1 cup Radishes - Adds subtle sweetness and earthiness while softening into the broth.
- 3 cupsChicken Broth - Forms the comforting, spicy, flavorful base of the stew.
- 2 large Eggs - Lightly scrambled or stirred in to add richness, protein, and silky texture.
How to Make Yukgaejang
Step 1: In a medium bowl , mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt.
Step 2: Meanwhile, chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.
Step 3: In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.
Step 4: In a 3-quart soup pot , heat 2 tablespoons of oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done.
Step 5: Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.
Step 6: Allow the soup to come to a boil. Turn down the heat to medium-low. Place a lid on the soup. Let it simmer for 10 minutes.
Step 7: Meanwhile, beat two eggs with a pinch of salt. When the soup is done, slowly start in the eggs in a steady stream to make egg flowers.
Step 8: Serve while hot. This soup will freeze very well and will taste even better the next day.
How I Made This Beef Stew Faster
Well, the first thing we had to do was sub out the brisket, which, while delicious, takes forever to cook.
I tried it with ground beef . Yeah. Take my advice. Don’t. 😀 Just NOT the same thing.
So my choice was flank steak . It’s got the same chew that brisket has, it cooks fast, it’s flavorful. And yes indeed, Flank steak was the answer.
You could also use skirt steak with good results for this.
The other thing I skipped was marinating the meat. It honestly didn’t make a difference at all. My cheater version of Yukgaejang was as tasty as ever, even without a long marinating time.
How To Make Instant Pot Yukgaejang
Absolutely. If you want to make this in an Instant Pot , here’s how:
- Set the pot to high pressure for 10 minutes.
- At the end of cook time, let the pot sit undisturbed for 10 minutes.
- Release all remaining pressure.
Tips And Tricks
Making Yukgaejang is all about building layers of heat, richness, and savory depth. These tips will help you achieve the perfect traditional Korean spicy beef soup at home.
- Slice the beef thinly against the grain. This ensures the flank steak becomes tender rather than chewy as it simmers.
- Bloom the gochugaru in oil. Heating the chili flakes briefly in olive oil and sesame oil unlocks their smoky depth and enhances the broth’s vibrant red color.
- Sear the beef before simmering. Browning the meat adds richness and prevents the stew from tasting flat.
Can You UseChicken?
Actually, yes you can! The flavors of this stew develop well, and when we had it the next day, it tasted even better.
Yup, you can. In that case, it’s called dak-yukgaejang or dakgaejang . You could also make this with extra firm tofu for a vegetarian version of Yukgaejang .
What To Eat With It
Yukgaejang is generally served with a bowl of rice and kimchi. But we needed it fast, and we need it to be keto.
So away went the noodles and the beansprouts. Instead, I added bok choy for flavor and substance.
I also added radishes to the mix which are low carb and tasty.
I am very happy with the way this Yukgaejang recipe turned out, and I think you will be too. It’s simple, quick, delicious, and keto-friendly.
How Long Does It Last?
Yukgaejang lasts 3–4 days in the refrigerator when stored in an airtight container. The flavors actually deepen as it sits, making the leftovers even richer and more comforting. Just keep in mind that the vegetables may soften slightly over time.
Reheat gently on the stovetop or in the microwave until hot, and add a splash of broth or water if the soup thickens.
Can You Freeze It?
I froze some in a one cup container to see how it would work, and it was soooo delicious when I defrosted it (3 minutes in the microwave for a one-cup serving).
More Delicious Korean Recipes
- Air Fryer Beef Bulgogi - This dish uses such basic ingredients yet comes out tasting so very good.
- Korean Cucumber Salad - A wonderful, vegan, and keto simple cucumber salad recipe.
- Air Fryer Beef Bulgogi Burgers - An American twist on Korean bulgogi.
- Air Fryer Korean Tacos - These tacos are crazy easy to make, and you’re going to love the flavors!
- Korean Grilled Pork Dae Ji Bulgogi - A wonderful way to get a savory, umami, spicy Korean grilled pork dish.
- Air Fryer Korean Chicken Wings - Tangy, sweet and spicy.
- Instant Low Carb Kimchi Beef Stew - An easy Korean-style dump and cook keto recipe.
- Bo-Ssäm Pork & Noodles - Authentic flavor in a fraction of the time.
- Korean Dak Galbi - A non-traditional take on Dak Galbi you can easily make at home.
Have some leftover beef stew meat? Check out my 16+ Easy Stew Meat Recipes That Aren’t Just Beef Stew for more delicious recipes to cook!
Keto Korean Yukgaejang in a stone bowl.
So the next time you’re looking for a warm, comforting stew or something a bit out of the ordinary, make this delectable Yukgaejang recipe . Who knows, it might just be your new favorite.
If you like this Yukgaejang recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make it too.
Yukgaejang | Keto Spicy Korean Beef Stew
Equipment
- Instant Pot
Ingredients
Sauce:
- ▢ 3 tablespoons ( 3 tablespoons ) Gochugaru , hot pepper flakes
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 2 tablespoons ( 2 tablespoons ) Soy Sauce
- ▢ 2 tablespoons ( 2 tablespoons ) Sesame Oil
- ▢ 2 tablespoon ( 2 tablespoon ) olive oil
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
For the Stew:
- ▢ 2 tablespoons ( 2 tablespoons ) olive oil
- ▢ 1 pound ( 453.59 g ) flank steak , cut thinly on the bias
- ▢ 2 cups ( 140 g ) Bok Choy , chopped
- ▢ 1 bunch ( 1 bunch ) Chopped Green Scallions , cut into 2-3 inch pieces
- ▢ 1 cup ( 116 g ) radishes , cut into quarters
- ▢ 3 cups ( 705 g ) Chicken Broth , or water
- ▢ 2 large ( 2 large ) Eggs
Instructions
- In a medium bowl , mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt.
- In a large bowl mix together the flank steak with half the pepper paste. Set aside to marinate.
- Meanwhile, chop vegetables. Pour in the remaining half of the pepper paste. Mix with your hands smooshing the vegetables lightly to macerate them a little.
- In a 3-quart soup pot , heat 2 tablespoons of oil. When the oil is hot, add in the marinated flank steak. Cook for three minutes tossing frequently until the steak is done.
- Add in the marinated vegetables, 3 cups of broth, or water. If you are using water, add an additional teaspoon of salt.
- Allow the soup to come to a boil. Turn down the heat to medium-low. Place a lid on the soup. Let it simmer for 10 minutes. Taste the flank steak and make sure it is done to your liking. It should still have some too but not be too tough. Cook for an additional five minutes if desired
- Meanwhile, beat two eggs with a pinch of salt. When the soup is done, slowly start in the eggs in a steady stream to make egg flowers.
- Serve while hot. This soup will freeze very well and will taste even better the next day.
Watch The Video
Tips And Tricks For Making Yukgaejang
- Use flank steak or skirt steak if you want to make this recipe quickly.
- Do not use ground beef! Just not the same thing.
- Although not traditional, you can make this with chicken if you prefer.
- This recipe freezes well, but it also tastes better the second day so make it ahead of time, or make a double batch.
- For cooking in the [eafl id=“23892” name=“Instant Pot duo 8 quart” text=“Instant pot “]or other electric pressure cookers, cook under high pressure for 10 minutes. Allow the pot to release pressure naturally for 10 minutes, and then release all remaining pressure. You may want to add the bok choy AFTER the meat has cooked in this case.
- I used this [eafl id=“23440” name=“Lodge Cast Iron Enamel 3 quart” text=“cast enamel pot “]for this recipe. It heats fast and retains heat well.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
