The quickest and most straightforward Thai coconut chicken recipe ever! The entire meal may be prepared in 15 minutes!
I am beyond thrilled to offer this Instant Pot creamy Thai coconut chicken soup with you. It is a Thai-flavored chicken soup made with coconut milk and chicken broth, and it is infused with Thai herbs and fresh lime juice to give it a unique flavor.
The preparation time for this creamy Thai coconut chicken soup is only 15 minutes, and the finished product is very delicious. This soup may be made in a slow cooker or on the stovetop if you don’t have an Instant Pot on your counter.
I’m sure many of you took advantage of the Black Friday sales and invested in an Instant Pot. I just bought my Instant Pot a few weeks ago, and this is my second meal in it. I’m a massive fan of the pressure cooker, and this is my second recipe.
Because so many of my readers have requested that I adapt some of my famous Asian recipes into Instant Pot recipes, here is the Instant Pot soup recipe you’ve been seeking.
The following are the main elements that go into making this delectable soup.
- Kaffir Lime Leaves
- Lime juice
- Fish sauce
- Chicken broth
- Coconut milk
- Red curry paste
- Coconut milk
What is the average number of calories in one serving?
- Each serving of this recipe contains only 395 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- GREEN BEANS WITH PEANUT SAUCE
- THAI SHRIMP CAKE
- PINEAPPLE FRIED RICE
- CHICKEN PAD THAI
- 1 red bell pepper, thick strips
- 6 slices of galangal
- 1 small onion, quartered
- 2 tbsp. fish sauce or salt to taste
- 2 1/2 tablespoons lime juice
- 2 tbsp.Thai red curry paste, Mae Ploy brand
- 2 tablespoons oil
- 1 tablespoon sugar
- Cilantro leaves
- 2 lbs. skinless and boneless chicken breast cubes
- 3/4 cup coconut milk
- 6 torn and bruised kaffir lime leaves, optional
- 3 cups chicken broth
- Make use of the Saute function on your Instant Pot. Before adding the chicken, sauté the onion for 10 seconds till translucent. Cook the chicken till it gets white on the top until is done. Stir in the Thai curry paste, bell peppers, galangal, and kaffir lime leaves (if using) until everything is well distributed. Combine the chicken broth, fish sauce, and sugar in a mixing bowl. Cover the saucepan and set the pressure cooker to high for 6 minutes.
- When it beeps, press the Quick Release button. When the valve is released, carefully take the lid from the soup and whisk in the coconut milk and lime juice until everything is combined correctly. Serve immediately after garnishing with cilantro.
- For those unable to obtain galangal and kaffir lime leaves (which are difficult to come by unless in well-stocked Asian markets), you can substitute lemongrass and omit the other two ingredients. The addition of lemongrass to the soup will not compensate for the use of galangal or kaffir lime leaves, but it will infuse the soup with its distinct flavor and aroma.
- If you don’t have an Instant Pot, you may put all of the ingredients in a slow cooker (except the coconut milk, lime juice, and cilantro) and cook on low for 4-6 hours until the vegetables are tender. Add the coconut milk, lime juice, and cilantro when the rice has finished cooking. On the other hand, you can cook the soup on the stovetop. The procedure is the same as before, except that you cook in a standard soup pot. Before adding the lime juice, coconut milk, and cilantro, you may wish to simmer the chicken broth slowly for around 15-20 minutes.