Creamy Thai Coconut Chicken Soup (Instant Pot)
Published Jun 22, 2018
Updated Sep 05, 2024
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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.
My first creation in my new Instant Pot. It was a flavor explosion! My family really liked it. Thank you!!
Hi LeAnn, this shouldn’t be overly watery, also it shouldn’t be tasteless.
What if I just want to make this as a curry instead of soup dish… do I reduce the liquid?
Yes, you can!
What about lemongrass paste if I couldn’t get lemongrass of kaffir? And if so, how much?
Did you cut them too small? Look at my pictures. They are how they turn out for me. You can cook for 5 minutes if you like.
Just curious…have you all been using the full 2 pounds of chicken called for in the recipe? That’s 1/2 pound of chicken per person! Also, I have dried kaffir lime leaves. Should I use them and how?
You can eat for two meals! You can use the dry kaffir lime leaves but they won’t impart much aromas.
Also, is there a section on your website with only Instant Pot recipes? I couldn’t find in the search function. Thanks!
I only have two instant pot recipes, this and this: https://rasamalaysia.com/hawaiian-kalua-pork/
This was really good, simple to make and not too many ingredients (always a plus!) It also led me to discover a little Thai supermarket in my neighborhood that I never thought to stop in, and I was able to find the lime leaves and galangal there! It was a tad bit spicy for me, is there anything I can do on that end?
Thanks for the recipe!
I told my husband to add some coconut milk to his bowl of soup. Then it was less spicy for him and he loved it, and my son and I could still have it more spicy.
Awesome, I am so glad you tried my Creamy Thai Coconut Chicken Soup!
I made this soup for dinner and it gets 5 stars in our household! Only thing I couldn’t find were the lime leaves. I put lemongrass in for additional flavor too. thank you for a great recipe! I will definitely be making this again.
Hi Ashley, yes, this is an amazing soup. Yes, you can use lemongrass if you can’t find the lime leaves. :)
Rasa Malaysia..Am a.Malaysian..Katie lime leave is grown in almost every home..the smell of the leave is.incredible…
That’s awesome!
looks yummy! :)