This soup is pure comfort in a bowl, warm curry spices, tender shredded chicken, and that creamy coconut swirl that just hugs your soul. It’s low carb, high protein, and packed with immune boosting goodness thanks to turmeric, garlic, and a generous helping of keto friendly veg. Oh, and did I mention it’s a one pot Instant Pot wonder?
💡 Quick Facts:
- Prep Time: 15 mins
- Cook Time: 25 mins (plus pressure release)
- Total Time: ±40 mins
- Servings: 6 generous bowls
- Storage: Keeps in the fridge for up to 4 days or freeze in portions
- Bonus: Dairy free, gluten free, and perfect for meal prep!
📝 Ingredients
- 6 boneless, skinless chicken breasts
- 1 tbsp CarbSmart Chicken Spice
- 1–2 tbsp coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger (or 1 tsp ground)
- 1 tsp turmeric
- 1–2 tbsp curry powder (adjust to your heat preference)
- 4 cups chicken broth (homemade or store-bought, just check it’s sugar and seed oil free)
- 1 can (400ml) coconut milk or coconut cream
- 300G chopped keto friendly veg (e.g. baby marrow, spinach, green beans, cauliflower, or celery)
- Salt & black pepper to taste
- Fresh coriander for serving (optional, but delish)
👩🍳 Method
Step 1: Season & Sauté the Chicken
Flatten chicken breasts slightly for even cooking. Season both sides with CarbSmart Chicken Spice.
Set your Instant Pot to Sauté, add 1 tbsp coconut oil, and sear the chicken until golden on both sides (you don’t need to cook it through). Remove and set aside.
Step 2: Build That Flavour
Add more coconut oil if needed, then sauté chopped onion until soft and translucent.
Add garlic, ginger, turmeric, and curry powder. Stir until fragrant.
Step 3: Veggie Power
Toss in your chopped low carb veggies. Stir well to coat in the spice mix.
Step 4: Pressure Cook
Pour in the chicken broth and coconut milk. Give it a good stir. Return the seared chicken breasts to the pot.
Seal the lid, set to Soup or Manual High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick release.
Step 5: Shred & Serve
Remove the chicken, shred it using two forks. Blend your soup with an immersion blender or in batches in a regular blender. Stir your shredded chicken back into the soup. Let everything heat through for a minute on the Sauté setting.
Taste and adjust seasoning. Garnish with fresh coriander if you like.
🔁 Variations & Tips
💥 Spice it up: Add chopped green chili or a pinch of cayenne if you love a kick.
🥬 Veg swap: Throw in spinach at the end for extra greens.
🥘 No Instant Pot? No problem: Simply cook the soup in a large pot on the stove. After sautéing the chicken and veggies, add the broth and coconut milk, cover, and simmer on low for 25–30 minutes until the chicken is tender. Shred and return to the pot to heat through.
🥶 Meal prep win: Freeze in individual portions. Perfect for grab and go lunches.
⚠️ Storage
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Top with a swirl of extra coconut cream when serving if you’re feeling fancy. 💁♀️
🧮 Macros per Serving
Calories: 345 kcal
Fat: 15.2g
Protein: 44.3g
Net Carbs: 7.7g
Get your CarbSmart spices here:
https://www.carbsmart.co.za/shop/?srsltid=AfmBOoqTK478ga-WJp_1ZuJM-FnHDKhnHq1e8laygGDEudNGf8Sv8npp
