Transport your taste buds to the tropics with our Instant Pot Coconut Curry Soup recipe. This recipe is a delightful blend of rich coconut, aromatic curry, and wholesome ingredients, all effortlessly cooked in the Instant Pot.
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Why This Recipe Works
- Exotic Flavors: This soup brings together the rich, aromatic flavors of coconut and curry.
- Efficient Cooking: Instant Pot reduces cooking time, delivering a delicious soup quickly.
- Vegan-Friendly: A hearty, plant-based meal that's satisfying and packed with nutrients.
📋 Ingredients
- Chicken Broth: Forms the soup base, adding a savory richness.
- Red Curry Paste: Provides heat and complex flavors that are characteristic of Thai cuisine. You can also opt for yellow curry paste as it is less spicier than red curry paste.
- Brown Sugar: Adds a touch of sweetness to balance the heat from the curry paste.
- Soy Sauce: Adds depth of flavor with its umami and saltiness.
- Garlic Salt & Minced Garlic: Enhance the savory notes of the soup.
- Sweet Basil: Infuses the soup with a sweet and slightly peppery flavor.
- Sweet Onion, Celery, Carrots, Red Pepper & Yellow Pepper: These veggies add a variety of flavors, textures, and colors to the soup.
- Leftover Or Rotisserie Chicken: A quick and easy way to add protein to the soup, and it absorbs the flavors well.
- Garbanzo Beans: Add a creamy texture and fiber content, making the soup more filling.
- Cooked Rice: Absorbs the flavorful broth and adds a satisfying bite to the soup.
- Coconut Milk: Imparts a creamy texture and exotic flavor to the soup, balancing the heat of the curry.
- Freshly Squeezed Lime Juice (Optional): Adds a tangy burst of flavor that complements the richness of coconut curry.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Spicy Thai Coconut Curry Soup: Add a kick to your soup with Thai red curry paste, bird's eye chili, and a dash of fish sauce.
- Creamy Chickpea Coconut Curry Soup: Incorporate protein-packed chickpeas and extra coconut milk for a heartier version.
- Spicy Shrimp Coconut Curry Soup: Add succulent shrimp, rice noodles, and an extra kick of heat with red chili flakes to your coconut curry base.
- Vegetarian Quinoa Coconut Curry Soup: Replace meat with quinoa and an assortment of colorful veggies for a vegetarian twist.
- Sweet Potato and Lentil Coconut Curry Soup: Add sweet potatoes and lentils for a unique, nutrient-dense variation.
🔪How To Make Instant Pot Coconut Curry Soup?
Below are the super simple instructions for preparing a delicious Coconut Curry Chicken Soup:
In the Instant Pot, add chicken broth, red curry paste, brown sugar, and soy sauce. Use the Saute setting to heat until the curry paste and brown sugar are dissolved into the broth.
Turn off the Saute setting, then add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir everything together until well blended. Add water to cover all ingredients.
Place the lid on the Instant Pot, ensure the pressure valve is set to 'SEALING'. Press the MANUAL button and set the time to 6 minutes.
After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release by turning the valve to 'VENTING'.
Open the lid, stir the soup and let it cool slightly. Add the coconut milk and mix well.
Enjoy the delicious soup in bowls, garnished with parsley and a squeeze of fresh lime juice.
👩🍳 Expert Tips
- Use Quality Coconut Milk: Opt for full-fat, canned coconut milk for a rich, creamy soup. You can also use light coconut milk for less fat.
- Choose the Right Curry Paste: Pick a high-quality curry paste, it's the foundation of your soup's flavor.
- Add Coconut Milk Correctly: Shake the can of coconut milk before adding it to the soup and ensure the soup is not boiling when you add it to prevent curdling.
- Familiarize Yourself With Your Instant Pot: Understand where the pressure valve, float valve, and 'SEALING AND VENTING' settings are on your Instant Pot by reading the instruction manual that came with it.
💭 FAQs
The first step in storing your leftover coconut curry soup is to let it cool down to room temperature. Be careful not to leave it out for more than two hours, as this can lead to bacterial growth.
Next, transfer the cooled soup into an airtight container. Glass containers are preferable because they won't absorb any odours.
Storing the soup in the refrigerator is best if you plan to consume it within three to four days.
For longer storage, freezing the soup is a good option. Do remember to leave some space at the top of the container because the soup will expand when it freezes.
Yes, you can use any type of curry powder. However, different types will give the soup distinct flavors.
Yes, you can add other vegetables like bell peppers, peas, or broccoli to the soup.
Yes, you can substitute curry powder with curry paste. Start with a small amount and add more to taste.
If you want a thicker soup, you can blend some of the soup or add a cornstarch slurry (mix equal parts cornstarch and water) at the end of cooking.
Yes, you can add curry leaves for an extra layer of flavor. Add them at the beginning so they have time to infuse the soup.
Yes, you can add pre-cooked noodles at the end of cooking for a heartier meal.
Yes, you can make coconut curry soup without Instant Pot. It involves a process of cooking over medium heat, ensuring that the flavors meld together beautifully.
Serving Suggestions
These are some great sides to serve with Coconut Curry Soup:
- Roasted Vegetables: Their sweet, earthy flavors can provide a delightful complement to the rich, creamy base of the coconut curry soup.
- Instant Pot Sweet Corn: The natural sweetness of corn can balance out the spicy flavor of the soup, adding an extra layer of taste to your meal.
- Cheesy Garlic Bread Pizza: Perfect for enjoying on its own or for mopping up the last delicious drops of the soup, this indulgent side dish adds a touch of Italian flair to your meal.
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Instant Pot Coconut Curry Soup
Ingredients
- 2 – 15 ounce cans of Chicken broth
- ½ cup of red curry paste
- ¼ cup of brown sugar
- 2 Tablespoons of soy sauce
- 1 teaspoon of garlic salt
- 1 teaspoon of sweet basil1 Tablespoon of minced garlic
- 1 large sweet onion – chopped
- 4 stems of celery – washed and sliced
- 2 cups of shredded carrots
- 1 Red pepper – washed and chopped
- 1 yellow pepper – washed and chopped
- 3 cups of shredded or chopped Rotisserie Chicken
- ½ cup of garbanzo beans
- 2 cups of cooked rice
- 1 can of approximately 14 ounces coconut milk
Instructions
- In the Instant Pot, add chicken broth, red curry paste, brown sugar, and soy sauce. Use the Saute setting to heat until the curry paste and brown sugar are dissolved into the broth.
- Turn off the Saute setting, then add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir everything together until well blended. Add water to cover all ingredients.
- Place the lid on the Instant Pot, ensure the pressure valve is set to ‘SEALING’. Press the MANUAL button and set the time to 6 minutes.
- After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release by turning the valve to ‘VENTING’.
- Open the lid, stir the soup and let it cool slightly. Add the coconut milk and mix well.
- Enjoy the delicious soup in bowls, garnished with parsley and a squeeze of fresh lime juice.
Can curry powder be substituted for curry paste? If so, how much powder for this recipe?
yes, you can use this substitution.