Chicken vegetable curry soup

By October 31, 2015

Chicken vegetable curry soup

Submitted by Ezzie B.

Chicken vegetable curry soup

1 can Thai kitchen lite coconut milk
3 cans water (help get out all the coconut milk)
2 portions of Golden Curry sauce mix (about 1/3 of the brick)
1 tsp ground ginger (I have a big container of it but put it into small containers)
12 oz. frozen blend of broccoli, carrots, sugar snap peas, & water chestnut mix
6 oz frozen okra (to thicken the soup)
6 oz cooked chicken breast & chicken thigh meat chopped

Put all ingredients in the Instant Pot. Push “Soup” setting. Stir well when done. This is a lite soup with great flavor profile. Perfect for lunch!

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