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Creamy Thai Coconut Chicken Soup - easiest and fastest Thai coconut chicken recipe ever! Takes only 15 mins and dinner is ready!
What Is Thai Coconut Chicken Soup
I am super excited to share this Instant Pot creamy Thai coconut chicken soup, which is a Thai-flavored chicken soup made with coconut milk and chicken broth, infused with Thai herbs plus fresh lime juice.
This creamy Thai coconut chicken soup takes only 15 minutes to make and the end result is absolutely scrumptious. If you don’t have an Instant Pot, you can use a slow cooker or make this soup on a stove top.
Instant Pot Soup
I am sure many of you bought an Instant Pot on black Friday sales. I got mine a few weeks ago and this is my second Instant Pot recipe and I absolutely love the pressure cooker.
Many of my readers have been asking me to convert my popular Asian recipes to Instant pot recipes so here it is an Instant Pot soup recipe you have been looking for.
Ingredients For Coconut Chicken Soup
Here are the key ingredients used in this mouthwatering soup.
- Red curry paste
- Chicken broth
- Coconut milk
- Galangal
- Kaffir Lime Leaves
- Coconut milk
- Fish sauce
- Lime juice
See the recipe card for full information on ingredients.
Frequently Asked Questions
This recipe is only 395 calories per serving.
What To Serve With Creamy Thai Coconut Chicken Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Creamy Thai Coconut Chicken Soup (Instant Pot)
Ingredients
- 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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Or what about an old fashioned pressure cooker? I’ve been using mine since the early 1970s, and my niece inherited my mother’s as my sister is still using hers, a wedding gift. Mine came from Green Stamps–a few of your readers might remember those. I sauteed the chicken, some sliced carrot, and onion in the pot, then added the remaining ingredients, sealed it up and let her rip. The timing was the same as the directions for the instant pot–absolutely delicious!!! I frequently don’t have kaffir lime leaves as no local stores have them, but find a bit of shaved lime peel is a close, but not exact, substitution
I love hearing stories like this! It’s wonderful that you’re still using your pressure cooker after all these years. Thanks for sharing how you adapted the recipe and made it work for you!