Creamy Thai Coconut Chicken Soup (Instant Pot)
Creamy Thai Coconut Chicken Soup – easiest and fastest Thai coconut chicken recipe ever! Takes only 15 mins and dinner is ready
Creamy Thai Coconut Chicken Soup
Creamy Thai Coconut Chicken Soup – easiest and fastest Thai coconut chicken recipe ever! Takes only 15 mins and dinner is ready!
This creamy Thai coconut chicken soup takes only 15 minutes to make and the end result is absolutely scrumptious. I am sure many of my fans and followers would be delighted as they have been asking me to convert my popular Asian recipes to Instant pot recipes. If you don’t have an Instant Pot, it’s fine, as you can use a slow cooker or cook on a stove top.
Creamy Thai Coconut Chicken Soup Recipe
Serves 4 | Prep Time: 5 Minutes | Cook Time: 6 Minutes
Inspired by: Foodie Crush
2 tablespoons oil
1 small onion, quartered
2 lbs 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 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
Turn on the Saute mode on your Instant Pot. Add the onion and saute for 10 seconds before adding the chicken. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well. Add the chicken broth, fish sauce and sugar. Cover the pot and select High pressure for 6 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the coconut milk and lime juice to the soup, stir to mix well. Top with cilantro and serve immediately.
If you can’t find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma.
If you don’t have an Instant Pot, you can add all ingredients in the slow cooker (except coconut milk, lime juice and cilantro) and slow cook for 4-6 hours. Add the coconut milk, lime juice and cilantro when it’s done cooking. You may also cook the soup on a stove. The steps are the same, except that you use a regular soup pot to cook. You may want to slowly simmer the chicken soup for about 15-20 minutes before you add the coconut milk, lime juice and cilantro.
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