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Thai Chicken Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 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
  • 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

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

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

  3. Add the mushrooms, and cook for 2 minutes.

  4. Add lemon grass paste, ginger paste, curry paste, fish sauce, soy sauce and stir.

  5. Allow to sit for 2 minutes.

  6. Add the broth and stir.

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

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

  9. Remove the top carefully.

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

  11. Serve the soup and garnish Thai basil.

Recipe Notes

A 1