Creamy Thai Coconut Chicken Soup (Instant Pot)
User Reviews
4.6
Creamy Thai Coconut Chicken Soup (Instant Pot)
Description
The soup begins by sautéing onion and chicken until the meat starts to whiten, then adding Thai red curry paste and vegetables for seasoning. Optional but distinctive aromatics like galangal and kaffir lime leaves contribute unique citrusy and spicy notes. Chicken broth, fish sauce, and sugar provide a savory-sweet base. Pressure cooking in the Instant Pot tenderizes the chicken and melds flavors quickly. Finishing with coconut milk enriches the broth, while lime juice cuts through the creaminess with bright acidity. Cilantro leaves add a fresh herbal layer at serving.
This soup can be eaten as a starter or light main dish and is suitable for those who enjoy mildly spiced Thai flavors. The method adapts well for stovetop or slow cooker, with adjustments to cooking times and when to add the coconut milk and lime juice.
Using substitutes such as lemongrass when galangal and kaffir lime leaves are unavailable still offers aromatic depth, though the flavor will differ slightly. The recipe's flexibility in cooking appliances makes it accessible for various kitchen setups.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion quartered, small
- 2 lbs. (1kg) chicken breast or chicken thighs, cut into cubes, skinless and boneless
- 2 tablespoons Thai red curry paste Mae Ploy brand
- 1 red bell pepper cut into thick strips
- 6 lices 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
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
- Galangal and kaffir lime leaves are optional but add distinctive Thai flavors; if unavailable, use lemongrass as a partial substitute to impart fragrance.
- If you lack an Instant Pot, prepare this soup in a slow cooker by cooking all ingredients except coconut milk, lime juice, and cilantro for 4-6 hours; add those at the end.
- Alternatively, simmer the soup on a stove in a regular pot for 15-20 minutes before adding coconut milk, lime juice, and cilantro for finishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 395 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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