Serves: 4-5
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 40-50 minutes
Ingredients for Thai Chicken Soup :
2 tablespoon avocado oil
1 Onion, diced
1 tablespoon garlic, minced
2 tablespoon Ginger paste
1 tablespoon 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
14 oz Can coconut milk, full fat
3 tablespoon Fish sauce
3 tablespoon Lime juice
1 tablespoon Soy sauce
2 teaspoon 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 lemon grass 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.
COOK ON STOVE OR SLOW COOKER:
To cook on the stove – saute onions first, then add the rest of the ingredients (except lime juice and coconut milk). Simmer for 30-40 minutes. Remove from heat and add the lime juice and coconut milk.
Slow Cooker: Add all ingredients (except lime juice and coconut milk). Cook on low for 6-7 hours or on high for 3-4 hours in a slow cooker. Add the lime juice and coconut milk when finished cooking.
Thai Chicken Soup
Ingredients
- 2 tablespoon avocado oil
- 1 onion diced
- 1 tablespoon garlic minced
- 2 tablespoon Ginger paste
- 1 tablespoon 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
- 14 oz Can coconut milk full fat
- 3 tablespoon Fish sauce
- 3 tablespoon Lime juice
- 1 tablespoon Soy sauce
- 2 teaspoon 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 lemon grass 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.
Notes
I think that the little kick in this recipe is my favorite part! Are you a fan of food with a kick? I would love to know if you try this recipe and what you think of it!
Ivory says
This looks amazing. I got to make this really soon. Thanks for sharing