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.
Hi Dustin, that was strange. I cooked exactly the same and if you see my pictures, the veggies were fine. Did you cut your vegetables the same way I did?
did…I cut the onions into quarters and the peppers into strips. If I were to make this again I would probably cook the veggies separately and add them after the chicken has cooked.
I see. So sorry for the mishap that’s a good idea. :)
Do you use coconut milk from the can or from a carton?
Can or carton is both fine.
I almost always add peppers after the pressure and cook on Saute for about 4-6 minutes because i like mine a little crisp.
The soup was delicious! Can it be made with Tofu? If so, when would I add it in the cooking process?
Yes you can use tofu. Just add it during the same time as chicken.
I used lemongrass. This soup is amazing! Super quick to make too!
Yes, so good! Lemongrass alone is great. This creamy Thai coconut chicken soup is really amazing.
Well, I got an Instant Pot for Christmas from my wife, and this was the first recipe I tried in it. I can’t get galangal, lime leaves, or lemongrass here in the sticks where I live without a 2 hour round trip to the Asian market, so I used slice ginger (my wife loves ginger) and lemongrass paste that I could find at the local supermarket. Turned out very well, my wife loves soups like this. We had the leftovers the next day, which were even more tasty as the flavors had developed more. A wonderful introduction to the Instant Pot. For my 2nd recipe in the pot I made traditional Southern chicken and dumplings, used it to pressure cook the chicken and make the base broth. A very useful little kitchen item, so far it seems like a good purchase!
Hi JS, that’s great to hear. Yes this Thai coconut chicken soup is an amazing recipe. It tastes so good!
Excellent! How many calories per serving?
Would add some more spice next time to make it a bit hotter.
Yes you can.
This is delicious. Tastes the same as what you would get in a Thai restaurant! Very flavourful and extremely easy to make. Love it! I’m extremely picky with recipes and this is getting printed out and added to my recipe book.
I: Used homemade chicken stock which adds greatly to the flavour (store bought chicken stock is gross and watery in my opinion )
2: did not have lime leaves
3. substituted sliced ginger for galangal
4. used 2 really heaped tablespoons of the red curry paste :)
Hi Miriam, yes, my recipes are all restaurant quality and very easy to make. I am so glad you tried and like my Thai coconut chicken soup. :)
Very good!
Great recipe. I put in my boneless chicken thighs in whole and shredded them afterwards (yay, no cutting board & knife to wash). Next time I’ll try adding mushrooms that are normally in tom kha gai. Would love to see more recipes for Instant Pot in the future. Thanks!