It’s finally fall down here in Texas (barely) which to me means it is soup season. We love Thai food which means I have your typical Thai ingredients on hand so I can whip up a curry. This time instead of curry I went with a soup made in an instant pot. Throw in more curry paste if you want your soup spicier. 

Instant Pot Thai Chicken Soup Recipe

Serves: 4-5

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 21 minutes

Ingredients:

2 Tbsp avocado oil

1 Onion, diced

1 tbsp garlic, minced

2 Tbsp Ginger paste

1 Tbsp Lemongrass paste

2 Red peppers, thinly sliced

8 ounces Sliced Baby Bella mushrooms

6 Boneless skinless chicken thighs cut into cubes

3 Cups Chicken Broth

1 14 oz Can coconut milk, full fat

3 Tbsp Fish sauce

3 Tbsp Lime juice

1 Tbsp Soy sauce

2 tsp Thai red curry paste

Fresh cilantro for garnish

Instructions:

Heat a 6 or 8 quart Instant Pot, using the sauté function.

Add oil, chicken, red peppers, and onions, and sauté 2-3 minutes.

Add the mushrooms, and cook for 2 minutes.

Add lemongrass paste, ginger paste, curry paste, fish sauce, soy
sauce and stir.

Allow it to sit for 2 minutes.

Add the broth and stir.

Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.

Once the time is up, let the pressure release naturally for 5-10
minutes, then flip the valve to release the remaining pressure.

Remove the top carefully.

Add lime juice, coconut milk, and stir to combine.

Serve the soup and garnish Thai basil.

 

Yield: 4-5

Thai Chicken Soup

Thai Chicken Soup

A great combination of your typical Thai ingredients to create a flavorful Thai chicken soup.

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes

Ingredients

  • 2 Tbsp avocado oil
  • 1 Onion, diced
  • 1 tbsp garlic, minced
  • 2 Tbsp Ginger paste
  • 1 Tbsp Lemongrass paste
  • 2 Red peppers, thinly sliced
  • 8 ounces Sliced Baby Bella mushrooms
  • 6 Boneless skinless chicken thighs cut into cubes
  • 3 Cups Chicken Broth
  • 1 - 14 oz Can coconut milk, full fat
  • 3 Tbsp Fish sauce
  • 3 Tbsp Lime juice
  • 1 Tbsp Soy sauce
  • 2 tsp Thai red curry paste
  • Fresh cilantro for garnish

Instructions

    Heat a 6 or 8 quart Instant Pot, using the sauté function.

    Add oil, chicken, red peppers, and onions, and sauté 2-3 minutes.

    Add the mushrooms, and cook for 2 minutes.

    Add lemongrass paste, ginger paste, curry paste, fish sauce, soy sauce and stir.

    Allow to sit for 2 minutes.

    Add the broth and stir.

    Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.

    Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure.

    Remove the top carefully.

    Add lime juice, coconut milk, and stir to combine.

    Serve the soup and garnish Thai basil

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Thai Chicken Soup Recipe