Thai Red Curry Chicken Butternut Squash Soup -
A creamy red curry coconut soup with shredded chicken, butternut squash, and red bell peppers over vermicelli noodles
Equipment
- 1 electric pressure cooker Instant Pot or other brand
- 1 Cutting Board
- 1 Knife
Ingredients
- 2 lbs chicken thighs boneless, skinless
- 2.5 cups butternut squash cubed
- 1 whole small red bell pepper cut into strips
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated or minced
- 2 tbsp thai red curry paste
- 1 tbsp fish sauce
- 2-3 tbsp coconut oil
- 2.5 cups coconut milk full fat or light
- 4 cups chicken broth bone broth or stock
- 1 tbsp honey
- 1 package vermicelli rice noodles
- 1 handful cilantro (optional garnish)
- green onion, chopped (optional garnish)
- serrano or jalepeno slices (optional garnish)
- salt and pepper
Instructions
To prep
- trim excess fat from chicken2 lbs chicken thighs
- peel, deseed and cut butternut squash into about 1" sized cubes and deseed and slice red bell pepper into strips2.5 cups butternut squash
- mince up garlic cloves and grate ginger4 cloves garlic, 1 tbsp fresh ginger
To cook
- Turn pressure cooker on and select sautee. Once it's hot add 1 tbsp of coconut oil to the pot2-3 tbsp coconut oil
- cook bell peppers stirring often for about 2 minutes. Remove and set aside1 whole small red bell pepper
- add another tbsp of coconut oil. Once it's hot and ready brown chicken thighs flipping once, a few minutes on each side. add more coconut oil if the chicken sticks to the pan2-3 tbsp coconut oil, 2 lbs chicken thighs
- add garlic and ginger, and curry paste. stir it around with the chicken for about a minute4 cloves garlic, 1 tbsp fresh ginger, 2 tbsp thai red curry paste
- add the chicken broth and fish sauce, close and lock lid and set to high pressure, soup setting, or meat setting (depending on your brand of pressure cooker) for 15 minutes. When done let it naturally release for 5-10 minutes. When you're ready you can quick release the rest of the steam4 cups chicken broth, 1 tbsp fish sauce
- while chicken is cooking, soak noodles in hot water for atleast 10 minutes or refer to package instructions1 package vermicelli rice noodles
- when it's safe to release the lid, shred chicken right in the pot with 2 forks. Add butternut squash and set for 2 more minutes. Usually a veggie steam option. Release the steam when time is done. Squash should be fork tender.2.5 cups butternut squash
- Add your coconut milk, honey, and salt and pepper to taste. Stir well to combine and lastly add your bell pepper strips back in. Drain your vermicelli and serve soup in bowls over the noodles.1 whole small red bell pepper, 2.5 cups coconut milk, 1 tbsp honey, salt and pepper
- add garnishes of your choice to bowls1 handful cilantro, serrano or jalepeno slices, green onion, chopped
Notes
- I had a large carton of coconut milk on hand that I was trying to use up, but if you only have canned that's totally fine. Just use 1 can of full fat coconut milk and some extra broth if needed.
- Use bone broth for the richest flavor.
- For a vegan option, skip the fish sauce, and substitute chicken and broth. Greens like spinach and kale go very well with this. Chickpeas or tofu work well for a meat substitute.
- Different pressure cookers can be used or a stock pot if you don't have one, just up the cooking time.