Creamy Thai Coconut Chicken Soup (Instant Pot)

Name: Creamy Thai Coconut Chicken Soup (Instant Pot)
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 people
Ingredients: 2 tablespoons oil; 1 small onion; 2 lbs. (1kg) skinless and boneless chicken breast; 2 tablespoons Thai red curry paste; 1 red bell pepper; 6 slices galangal; 6 kaffir lime leaves; 3 cups chicken broth; 2 tablespoons fish sauce; 1 tablespoon sugar; 3/4 cup coconut milk; 2 1/2 tablespoons lime juice; cilantro leaves

User Reviews

4.6

126 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
11 mins
Servings
4 people
Calories
395 kcal
Course
Soup
Cuisine
Thai

Creamy Thai Coconut Chicken Soup (Instant Pot)

Kelsey Carr

Report

Creamy Thai Coconut Chicken Soup - easiest and fastest Thai coconut chicken recipe ever! Takes only 15 mins and dinner is ready!

Share:

I Made This!

94 people made this

Print

25 people printed this

Save this

75 people saved this

Ingredients

Servings

2 tablespoons oil
1 small onion quartered
2 lbs. (1kg) skinless and boneless chicken breast or chicken thighs, cut into cubes
2 tablespoons Thai red curry paste Mae Ploy brand
1 red bell pepper cut into thick strips
6 slices galangal optional
6 kaffir lime leaves torn and bruised, optional
3 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
cilantro leaves

Add to Shopping List

Instructions

Turn on the Saute mode on your Instant Pot. Add the onion and sauté for 10 seconds before adding the chicken. Continue sautéing the chicken until the surface turns white.
Add the Thai curry paste, bell peppers, galangal, and kaffir lime leaves (if using), and stir to mix well. Pour in the chicken broth, fish sauce, and sugar. Cover the pot and select High pressure for 6 minutes.
When the Instant Pot beeps, turn the valve to Quick Release. Once the valve drops, carefully remove the lid. Add the coconut milk and lime juice to the soup and stir to combine well. Top with cilantro and serve immediately.

Notes

Watch the cooking video on this page for step-by-step guide.
If you can't find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma. If you don't have an Instant Pot, you can add all ingredients in the slow cooker (except coconut milk, lime juice and cilantro) and slow cook for 4-6 hours. Add the coconut milk, lime juice and cilantro when it's done cooking. You may also cook the soup on a stove. The steps are the same, except that you use a regular soup pot to cook. You may want to slowly simmer the chicken soup for about 15-20 minutes before you add the coconut milk, lime juice and cilantro.

Nutrition Information

Show Details

Serving 4people Calories 395kcal (20%) Carbohydrates 8g (3%) Protein 50g (100%) Fat 22g (34%) Saturated Fat 15g (75%) Cholesterol 145mg (48%) Sodium 1622mg (68%) Fiber 1g (4%) Sugar 3g (6%)