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.
Thanks for sharing this amazing Thai soup recipe. I always prefer to cook this on my weekends. Thai Chicken Coconut Soup is a rich, aromatic and delicious soup dish with medium spiciness. Its combination of exotic vegetables, roots and spices with a rich and creamy coconut-infused broth makes for an amazingly delicious meal with exquisite aroma and taste. I have learnt many Thai dishes at “My Thai cooking “. They offer entertaining & engaging Thai cuisine and cooking classes in Bangkok. I recommend this on my own experience.
Awesome so glad that you tried this coconut chicken soup recipe and liked it.
This recipe is delicious… I added bamboo shoots and some red pepper flakes. I do have a question. My daughter has a coconut allergy. Is there anything to sub for the coconut milk? Almond milk maybe? I know anything else will change the flavor some but she really wants to try this. Thank you in advance for your reply.
You can try milk. I am so happy you love this recipe!
I made this tonight and it was delicious! I definitely recommend for anyone interested. I am fortunate to have an Asian market with all of the ingredients so the kefir leaves and galangal was great. I am wondering if you would recommend freezing this. We are meal prepping and would love to have some on hand. Thanks!
Sure Britt, you can freeze this creamy Thai coconut chicken soup!
this was insanely good! Tastes just like the soup we used to get at the Thai restaurant we used to go to in Chicago. Thank you so much! I was able to find the ingredients at the Thai grocery store in town. Cut the curry paste down by half for my toddle and husband who doesn’t like spice.
Hi Sunny, so happy that you love my creamy Thai coconut chicken soup, yes you don’t have to go to Thai restaurants anymore! Try more recipes on my site they all taste like restaurants. :)
I love the new page design! Can’t wait to try the pumpkin fritters and the Thai Coconut Chicken Soup. Yum!!
Hi Ali, thanks for your support. I am so glad you like the new design. :)
I live alone and would lie to make your chicken soup and freeze the left-over. Will it freeze successfully?
I often make this dish and freeze the leftovers to be eaten over the next week. It reheats quite well. I’ve never put cilantro in before so I can’t say how well that works.
This was fantastic. Followed the recipe with chicken breasts including the galangal and kaffir lime leaves with homemade stock. I don’t think it would be the same without the galangal (or ginger) and kaffir leaves. My neighbor has a kaffir lime tree with some branches that poke into our yard; essentially unlimited supply :-D
Very nice recipe.. Tq share information
Instead of Red curry paste, can I use green curry paste?
If I were to add the red peppers after when mixing in the coconut and lime juice, will that be ok? Or the peppers will be undercooked?
Yes you can add later, just turn on the saute function to cook the red peppers.
This was good, but we were expecting it to be creamy, as the name of the recipe indicates, it was a regular broth. My red peppers were mush as well. I wish I would have added them AFTER the pressure cooking portion was finished. And, the chicken took on the fish taste from the fish sauce, I would add 1.5 tablespoons rather than 2.5. I would have preferred the chicken to taste like chicken and the sauce having a hint of the fish taste. Don’t get me wrong, we like fish sauce, but would prefer it not mingle too much with the chicken. If we made this again, I would make those adjustments.
Hi Kathi, what brand of fish sauce did you use?