Thai Chicken Curry Soup
Ingredients
- 2 breasts chicken breasts
- 5 cups chicken bone broth
- 1 cup water
- 1 spiralized sweet potato optional
- 1 head cauliflower cut into small florets
- 4 large carrots cut and peeled, diced small
- 1/2 cup mushrooms
- 1 onion diced
- 1/4 cup red curry paste
- 5 gloves garlic minced
- 1 15 ounce can fire roasted tomatoes
- 1 15 ounce can unsweetened coconut milk
- 2 tbsp coconut aminos can sub soy sauce
- 1 tsp ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lime squeezed
Instructions
- Sauté diced onion + minced garlic cloves in some oil on sauté mood.
- Sauté for 3-4 mins.
- Add in everything else besides the coconut milk save that for later.
- Lock the lid and pressure cook on HIGH for 13 minutes.
- After the timer goes off, let sit for 5 mins then quick release.
- Remove the chicken and take two forks and shred.
- Add back into the soup, add the coconut milk, mix it all together, and serve!
