This Thai curry soup is another one-Instant-pot wonder! It's creamy, zesty and so good. Full of chicken, vegetables and Whole30 approved!
In your Instant Pot on the sauté function, heat the oil, add the onion, chicken, salt and pepper to season.
Add the carrots, Thai chilies, red bell pepper and snow peas.
Mix in the green curry paste and vegetable broth.
Place the lid on the Instant Pot and set to Meat/Stew for 20 minutes.
When the timer goes off, carefully release the steam.
Pour in the coconut cream and the juice of half a lime.
Serve the Thai curry soup on a bed of baby spinach. Enjoy!
This recipe can be made without an Instant Pot. I would just cut the chicken into bite size chunks suitable for a soup.
Follow the recipe for stovetop Thai curry soup, bring the mixture to a boil, then simmer with the lid on for 15-20 minutes until the chicken is cooked and the vegetables are tender.
Serve the soup on a bed of baby spinach or zucchini noodles.