Coconut Chicken Curry Soup (Whole30, Keto)
This Coconut Chicken Curry Soup recipe has lean meat, fresh vegetables, and a creamy spicy broth. Keto & Low carb, Whole30 approved. This recipe easy to meal prep, batch cook, or make ahead - instructions for Instant Pot or stove top below
Equipment
- Pressure Cooker/Instant Pot
Ingredients
- 2 tablespoons coconut oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 2 lbs chicken breasts
- 1 13.5 ounce can Coconut milk
- 4 cups Low Sodium Vegetable Stock
- 2 zucchini chopped
- 1 bell pepper seeded and chopped
- 1 6 ounce can water chestnuts
- 1 teaspoon Crushed Red Pepper Flakes optional
- 1 cup chopped cilantro
Instructions
Instant Pot Instructions
- Set the Instant Pot to Sauté. Add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften.
- Add the curry powder and garlic powder and stir into the vegetables. Add the chicken brea to the pot. Pour coconut milk over the chicken and add the carrots, zucchini, bell pepper, water chestnuts, and red pepper flakes.
- Set the Instant Pot to ‘High Pressure’ mode, and cook for 35 minutes. Quick release when the instant pot is finished cooking.
- Stir in the chopped cilantro, and save some to garnish. Serve over cauliflower rice.
Nutrition
Calories: 375kcalCarbohydrates: 6gProtein: 51gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 286mgPotassium: 1296mgFiber: 3gSugar: 5gVitamin A: 1644IUVitamin C: 63mgCalcium: 60mgIron: 3mg
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