New Twist on Chicken Soup Low Carb Thai Curry Coconut Soup

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#mindblown from this great Low Carb Thai Curry Coconut Soup found at twosleevers.com

This soup was easy to make, has a lot of flavor, and could be made vegetarian with a few substitutions. 

The name of this soup alone probably sounds good but check out the list of ingredients. Boneless chicken thighs, coconut milk, honey, soy sauce, fish sauce, green onions, garlic, ginger, lime juice, cilantro, grape tomatoes, straw mushrooms, and Thai yellow curry paste.

All of that flavor comes out balanced and the broth stays light and fresh tasting. The coconut milk isn't heavy or dairy like but has a lot of flavor and is the base for everything else.

I didn't have time to get to the super market so I just went to a small unsuper market for some things.

Instead of a can of straw mushrooms I just used a small can of whole mushrooms.

Instead of grape (or cherry) tomatoes I just used a chopped up regular sized tomato. I bet with the grape tomatoes it would be even better.

The coconut milk at the store was the kind in the carton not the can. It was sweetened so I cut down on the honey in the recipe.

I ordered the Thai yellow curry paste online here. It is pretty hot in concentrate form and this calls for just 2 tablespoons in about 2 cups of liquid. I would say on a 1 to 10 scale this soup was at about a 3. Add more to make it hotter. It definitely adds a lot of flavor with the heat.

For the chicken I had some frozen boneless chicken thighs. I just dropped them in the Instant Pot with the other ingredients and used the "Soup" setting for 12 minutes. At Two Sleevers the recipe says the soup setting prevents the Instant Pot from getting too hot and boiling. That would be bad for the coconut milk and maybe everything else.

What a smart pot :)

I did use the Saute button after I released the pressure, shredded the chicken, and added the last group of ingredients. I let it heat back up and cook those ingredients just a little.

Total time to make this was about 25 minutes total with my Instant Pot. There are also notes for using a slow cooker (4 to 8 hours) and for cooking on the stove top.

If you are looking for a different chicken soup to make this might be it.

Two Sleevers Low Carb Thai Curry Coconut Soup

Wow So Good! Instant Pot Now and Later Keto Indian Butter Chicken

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Indian Butter Chicken is a world famous and much loved dish. When I got this Indian Instant Pot cookbook by food blogger Urvashi Pitre of Two Sleevers.com I knew I had to give it a try. It is a great cookbook with lots of food dishes I want to try. I've done a few now and they all have been very good.

I cook with my Instant Pot at least a few times a week. Sometimes a few times a day. I have a pretty high success rate. I really like Indian food but the recipes and ingredients are full of styles and names I have never used. Thanks to this cookbook and the Instant Pot that is all changing.

I am grating my ginger, making my garam masala, and adding turmeric, and coconut milk just like it says.

In the Instant Pot world this is kind of a famous recipe.

The end result? Really good! I like that she has you make more sauce than you need. When you are done take out half of it to freeze or keep in the refrigerator.

It is Gluten-Free, High Fat, High Protein, Keto, Low Carb friendly.

In the new world of Instant Pot cooking there are already a few "must have" cookbooks for me. I have given these as gifts to friends that are new to the Instant Pot world.

I like Great Food Fast : Bob Warden's Ultimate Pressure Cooker Recipes it is the one that got me started.

Hip Pressure Cooking: Fast, Fresh, and Flavorful has a lot of good ideas and a website with a lot of videos.

This Indian Butter Chicken recipe can be found in the Indian Instant Pot cookbook and online here.

It takes 10 minutes at pressure in the Instant Pot then another 10 minutes to wait as it cools off before you add the finishing touches. In under 30 minutes you can have some great chicken.

On the plate is some riced cauliflower with cranberries and a few other things and naan with peach chutney.

follow Urvashi here

Book on Amazon: http://bit.ly/IndianInstantPotCookbook 
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By all means give this a try and just so you know what to shop for here is the ingredients list

1 14- ounce can diced tomatoes

5-6 cloves garlic

1-2 teaspoons minced ginger

1 teaspoon turmeric

1/2 teaspoons cayenne pepper

1 teaspoon paprika

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon ground cumin

1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

To finish

4 ounces butter cut into cubes (use coconut oil if dairy free)

4 ounces heavy cream (use full-fat coconut milk if dairy free)

1 teaspoon garam masala

1/4-1/2 cup chopped cilantro