Low Carb Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. Use your Instant Pot to make this even faster!
What Makes This Thai Curry Soup Stand Out?
- Low Carb. This is a recipe for how to cook Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting low carb twist on the regular chicken soup.
- Spices. This soup is well-spiced, but not spicy, and you can vary the spice level by adjusting how much yellow curry paste you choose to put into it.
- Flavor. Picture all the flavors you love from a delicious Thai Curry, but delivered to you in a warm and comforting bowl of soup - that’s this Thai Curry Soup recipe!
How Do You Make Thai Curry Soup?
- Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
- Remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Instant Pot?
One of the things I love the most about Instant Pot recipes is how quickly you can develop flavor with the push of a button. Here’s how I made Thai Curry Soup in the Instant Pot:
- To make Thai Curry Soup Instant Pot style, place the main soup ingredients into the Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick-release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Slow Cooker?
- To make Thai Curry Soup crock pot style, place the main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
Do I Need Curry Paste?
- Store-Bough Curry Paste. A word about the use of Thai curry paste: I rarely use pastes and pre-made spice mixes in my cooking–except when it comes to Thai Curry pastes. These mixes are so full of such a variety of ingredients, the average home-cook would be hard-pressed to find or buy each little ingredient that goes into it. So I do purchase ready curry pastes for this soup, as well as for my Thai Green curry dish .
- Green Curry. You can definitely make this Thai curry soup a green curry soup by using the same paste you bought for the Green Curry .
Is This Thai Curry Soup Keto?
I’m glad you asked! Yes, it is. This soup hasn’t been modified to be low-carb, it just is naturally. So whether you’re eating low-carb , or trying to find flavorful Keto-friendly recipes , this soup is a great addition to your recipe collection!
Want To Try Some More Curry Recipes?
- Tamarind Chicken Curry - this is a wonderful South Indian Curry that I think you will really enjoy. It’s one of our favorites!
- Baked Chicken Curry - this is an excellent way to use more of that yummy curry paste! It’s juicy and oh-so-good!
- Chicken Curry Soup - this is an excellent Instant Pot curry soup recipe that doesn’t use curry paste!
And if you want more flavorful ways to use chicken, check out our best chicken soup recipes to plan this week’s meals.
No matter how you cook this Thai Curry Soup recipe, you’re going to love how simple it is to make such a flavorful dish! Pin this recipe on Pinterest or share it on Facebook to save it.
Thai Curry Soup
Equipment
- INSTANT POT DUO 6 QUART
- SLOW COOKER CUISINART 3.5 QUART
- STAINLESS STEEL MEASURING CUPS
Ingredients
For the Main Soup Recipe
- ▢ 4 ( 4 ) Boneless Skinless Chicken Thighs , skinless boneless
- ▢ 14.5 oz ( 411.07 g ) Full-Fat Coconut Milk , full fat
- ▢ 2 teaspoons ( 2 teaspoons ) Thai yellow curry paste , (see note)
- ▢ 2 teaspoons ( 2 teaspoons ) Fish Sauce
- ▢ 3 teaspoons ( 3 teaspoons ) Soy Sauce
- ▢ 1 teaspoon ( 1 teaspoon ) Agave nectar , or honey
- ▢ 2 ( 2 ) Chopped Green Scallions , chopped
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 inch ( 2 inch ) Minced Ginger , finely chopped
Veggies to add to cooked soup
- ▢ 1 can ( 1 can ) Straw Mushrooms , (optional)
- ▢ 1/2 cup ( 74.5 g ) Cherry Tomatoes , sliced in half
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 3 ( 3 ) Chopped Green Scallions , chopped
- ▢ 1 ( 1 ) lime , juiced
Instructions
For the Instant Pot
- Place main soup ingredients into an Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
For the Slow Cooker
- Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
For the Stove Top
Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
Remove and shred chicken. Put back into the soup.
Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
Thai Yellow Curry Paste is just easier to buy than it is to make. You can find it at your local Asian food market.
Make this in your Instant Pot, Slow Cooker, or on stove top with the included instructions.
You can sub heavy whipping cream for coconut milk if need be.
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 16, 2014
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 .
Low Carb Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting twist on regular chicken soup. Use your Instant Pot to make this even faster!
What Makes This Thai Curry Soup Stand Out?
- Low Carb. This is a recipe for how to cook Thai Curry Soup that uses curry paste, coconut milk, and some fresh vegetables to provide a savory, comforting low carb twist on the regular chicken soup.
- Spices. This soup is well-spiced, but not spicy, and you can vary the spice level by adjusting how much yellow curry paste you choose to put into it.
- Flavor. Picture all the flavors you love from a delicious Thai Curry, but delivered to you in a warm and comforting bowl of soup - that’s this Thai Curry Soup recipe!
How Do You Make Thai Curry Soup?
- Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
- Remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Instant Pot?
One of the things I love the most about Instant Pot recipes is how quickly you can develop flavor with the push of a button. Here’s how I made Thai Curry Soup in the Instant Pot:
- To make Thai Curry Soup Instant Pot style, place the main soup ingredients into the Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick-release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
How Do You Make Thai Curry Soup in the Slow Cooker?
- To make Thai Curry Soup crock pot style, place the main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
Do I Need Curry Paste?
- Store-Bough Curry Paste. A word about the use of Thai curry paste: I rarely use pastes and pre-made spice mixes in my cooking–except when it comes to Thai Curry pastes. These mixes are so full of such a variety of ingredients, the average home-cook would be hard-pressed to find or buy each little ingredient that goes into it. So I do purchase ready curry pastes for this soup, as well as for my Thai Green curry dish .
- Green Curry. You can definitely make this Thai curry soup a green curry soup by using the same paste you bought for the Green Curry .
Is This Thai Curry Soup Keto?
I’m glad you asked! Yes, it is. This soup hasn’t been modified to be low-carb, it just is naturally. So whether you’re eating low-carb , or trying to find flavorful Keto-friendly recipes , this soup is a great addition to your recipe collection!
Want To Try Some More Curry Recipes?
- Tamarind Chicken Curry - this is a wonderful South Indian Curry that I think you will really enjoy. It’s one of our favorites!
- Baked Chicken Curry - this is an excellent way to use more of that yummy curry paste! It’s juicy and oh-so-good!
- Chicken Curry Soup - this is an excellent Instant Pot curry soup recipe that doesn’t use curry paste!
And if you want more flavorful ways to use chicken, check out our best chicken soup recipes to plan this week’s meals.
No matter how you cook this Thai Curry Soup recipe, you’re going to love how simple it is to make such a flavorful dish! Pin this recipe on Pinterest or share it on Facebook to save it.
Thai Curry Soup
Equipment
- INSTANT POT DUO 6 QUART
- SLOW COOKER CUISINART 3.5 QUART
- STAINLESS STEEL MEASURING CUPS
Ingredients
For the Main Soup Recipe
- ▢ 4 ( 4 ) Boneless Skinless Chicken Thighs , skinless boneless
- ▢ 14.5 oz ( 411.07 g ) Full-Fat Coconut Milk , full fat
- ▢ 2 teaspoons ( 2 teaspoons ) Thai yellow curry paste , (see note)
- ▢ 2 teaspoons ( 2 teaspoons ) Fish Sauce
- ▢ 3 teaspoons ( 3 teaspoons ) Soy Sauce
- ▢ 1 teaspoon ( 1 teaspoon ) Agave nectar , or honey
- ▢ 2 ( 2 ) Chopped Green Scallions , chopped
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 inch ( 2 inch ) Minced Ginger , finely chopped
Veggies to add to cooked soup
- ▢ 1 can ( 1 can ) Straw Mushrooms , (optional)
- ▢ 1/2 cup ( 74.5 g ) Cherry Tomatoes , sliced in half
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
- ▢ 3 ( 3 ) Chopped Green Scallions , chopped
- ▢ 1 ( 1 ) lime , juiced
Instructions
For the Instant Pot
- Place main soup ingredients into an Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
For the Slow Cooker
- Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
For the Stove Top
Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
Remove and shred chicken. Put back into the soup.
Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
Thai Yellow Curry Paste is just easier to buy than it is to make. You can find it at your local Asian food market.
Make this in your Instant Pot, Slow Cooker, or on stove top with the included instructions.
You can sub heavy whipping cream for coconut milk if need be.
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 16, 2014
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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Thai Curry Soup
Ingredients
For the Main Soup Recipe
- 4 Boneless Skinless Chicken Thighs skinless boneless
- 14.5 oz Full-Fat Coconut Milk full fat
- 2 teaspoons Thai yellow curry paste (see note)
- 2 teaspoons Fish Sauce
- 3 teaspoons Soy Sauce
- 1 teaspoon Agave nectar or honey
- 2 Chopped Green Scallions chopped
- 4 cloves Garlic crushed
- 2 inch Minced Ginger finely chopped
Veggies to add to cooked soup
- 1 can Straw Mushrooms (optional)
- 1/2 cup Cherry Tomatoes sliced in half
- 1/4 cup Cilantro chopped
- 3 Chopped Green Scallions chopped
- 1 lime juiced
Instructions
For the Instant Pot
- Place main soup ingredients into an Instant Pot and seal.
- Using the SOUP button, cook under pressure for 12 minutes. The Soup button prevents the coconut milk from boiling and separating.
- Quick release the pressure and remove and shred chicken. Put back into the soup.
- Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
For the Slow Cooker
- Place main soup ingredients into a slow cooker and cook on low for 8 hours or high for 4 hours.
- Put in veggies and herbs for the last half hour. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
- Remove and shred chicken. Put back into the soup.
For the Stove Top
Place main soup ingredients into a thick-bottomed pot and cook until the chicken is well cooked and the broth is flavorful.
Remove and shred chicken. Put back into the soup.
Add the veggies to the hot broth. You want to give them a little scalding in the hot broth but not cook them to mush so you can still taste the freshness of the veggies and herbs.
Thai Yellow Curry Paste is just easier to buy than it is to make. You can find it at your local Asian food market.
Make this in your Instant Pot, Slow Cooker, or on stove top with the included instructions.
You can sub heavy whipping cream for coconut milk if need be.
Thai Curry Soup https://twosleevers.com/thai-curry-soup/
These Chipotle Steak Tacos are simply taco perfection. Make these delicious steak tacos your whole family will love in your air fryer or in the oven.
What Makes This Chipotle Steak Taco Recipe
- Flavor. If you’ve never had adobo sauce , you are going to love what it does to steak! It’s spicy, and the perfect amount of acidity.
- Easy. Whether you make this in the Air Fryer or the oven , you’re going to love how simple this main course is to make. Use my delicious flank steak marinade and then cook - it’s that easy!
- Low-Carb Friendly. Make these a new Keto-friendly favorite by serving them with a low-carb tortilla, or without a tortilla at all!
How To Make Beefsteak Tacos In Your Air Fryer
Here’s a breakdown of how to make this delicious flank steak recipe in your Air Fryer .
- Marinate. Place the beef strips in a large bowl or resealable plastic bag . In a blender or food processo r, combine the onion, garlic, chipotle chile, adobo sauce, chile powder, cumin, oregano, olive oil, salt, pepper, and water. Blend until smooth. Pour the flank steak marinade over the meat and stir or seal the bag and massage the bag to thoroughly coat and combine. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
- Cook. Using tongs , remove the beef strips from the bag and lay them flat in the air fryer basket, minimizing overlap as much as possible; discard the marinade. Set the air fryer to 400°F for 8 minutes, turnings the beef strips halfway through the cooking time. You may have to do this in two batches.
- Serve. Divide the meat among the tortillas. Top with cheese and salsa.
Oven-Baked Chipotle Steak Tacos
If you don’t own an air fryer , you can make this beef recipe just as easily in your oven ! Just follow the same instructions as the air fryer method, but cook the steak on a sheet pan .
How To Cook Flank Steak For Steak Tacos In The Oven
- Set the oven to broil
- Cook the steak for 3-4 minutes
- Flip and allow to cook for an additional 2 minutes
- Allow the meat to rest and enjoy
How Do You Cut A Steak For Tacos?
When you are cutting the steak for this Chipotle Steak Tacos recipe , make sure you are cutting the steak into strips and that you’re cutting the steak along the grain. Cutting the flank steak along the grain makes the steak much easier to chew, making the steak taco experience that much more enjoyable.
What Kind Of Steak Should I Buy For Tacos?
You really could use just about any type of steak for tacos, but the most popular choices are flank steak, skirt steak, or sirloin steak. I choose to use flank steak for this Chipotle Steak Tacos recipe as it is fairly affordable, it’s easily found in most grocery stores and, quite frankly, I tend to have it on hand considering I have so many other flank steak recipes .
Are Steak Tacos Healthy?
The healthiness of a taco mostly comes down to how you serve it. If you want to keep these steak tacos low carb , simply serve it as a taco salad or over cauliflower rice . If you’d like for the dish to have a lower fat content, you could use a leaner cut of steak like sirloin tip side steak or top sirloin.
However, if you’re on a keto diet , the higher fat content is actually beneficial to help maintain ketosis .
Some Healthy Taco Ingredients To Add
As I mentioned above, the healthiness of a taco is all about what you use for ingredients. I try to keep my recipes low in carbs, high in healthy fats and packed with protein. This steak taco recipe is no exception.
However, there are several other things you can add to these steak tacos to make them even more delicious while still keeping them healthy. Here are some of my favorites:
- Lettuce
- Tomatoes
- Keto Cheese Sauce
- Sour Cream
- Greek Yogurt
- Avocado
- Onion
- Guacamole
- Jalapenos
More Of OurBest Taco Recipes
- Air Fryer Korean Tacos - A delicious Mexican-Korean fusion!
- Indian Pulled Pork Tacos - Tender pork tacos with an Indian twist.
- Tacos de Alambre - A keto-friendly taco alternative that’s so very tasty.
- Taco Meatballs - Low carb, gluten-free and made easily in your air fryer.
- Savory Instant Pot Chicken Taco Soup - Delicious chicken tacos in soup form.
- Low Carb Taco Stuffed Peppers - A make-ahead appetizer that’s low carb, high protein and keto-friendly.
- Taco Chile Relleno Casserole - A yummy low carb taco casserole.
- Easy Taco Dip - Simply, delicious and family-friendly.
Chipotle Steak Tacos
Equipment
- Baking Sheet
- PHILLIPS AIR FRYER
Ingredients
For The Steak
- ▢ 1.5 pounds flank steak , thinly sliced along the grain into long strips
- ▢ 1/2 cup Red Onion , diced
- ▢ 2 cloves Garlic , crushed and peeled
- ▢ 1 Chipotle Chile in Adobo Sauce , 1 canned chipotle chile + 1 tablespoon adobo sauce
- ▢ 1 tablespoon Ancho Chile Powder
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Dried Oregano
- ▢ 1 tablespoon Olive Oil
- ▢ 1.5 teaspoons Kosher Salt
- ▢ 1/2 teaspoon Ground Black Pepper
- ▢ 2 tablespoons Water
For Serving
- ▢ 1 cup Salsa
- ▢ 8 flour tortillas , 6-inch tortillas, warmed
- ▢ 1/2 cup Cotija cheese, , crumbled
Instructions
- Place the beef strips in a large bowl or resealable plastic bag . In a blender or food processo r, combine the onion, garlic, chipotle chile, adobo sauce, chile powder, cumin, oregano, olive oil, salt, pepper, and water. Blend until smooth. Pour the marinade over the meat and stir or seal the bag and massage the bag to thoroughly coat and combine. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
- Using tongs , remove the beef strips from the bag and lay them flat in the air fryer basket, minimizing overlap as much as possible; discard the marinade. Set the air fryer to 400°F for 8 minutes, turnings the beef strips halfway through the cooking time. You may have to do this in two batches.
FOR THE OVEN
- Place the steak on a sheet pan in a single layer.
- Set the oven to broil and cook the steak for 3-4 minutes.
- Flip and allow to cook for an additional 2 minutes.
FINISHING
- Divide the meat among the tortillas. Top with cheese and salsa.
Get support & connect with our community on Facebook!
Nutrition
Originally Published April 15, 2020
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
