Creamy Thai Coconut Chicken Soup (Instant Pot)

4.62 from 42 votes
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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!

Easy and quick creamy Thai coconut chicken soup in a bowl.
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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

Quick and delicious creamy Thai coconut chicken soup recipe.

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

Creamy Thai 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

How many calories per serving?

This recipe is only 395 calories per serving.

Easy creamy Thai coconut chicken soup instant pot.

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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4.62 from 42 votes

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!
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 4 people
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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 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.

Video

Notes

Watch the cooking video on this page for step-by-step guide.
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.

Nutrition

Serving: 4people, Calories: 395kcal, Carbohydrates: 8g, Protein: 50g, Fat: 22g, Saturated Fat: 15g, Cholesterol: 145mg, Sodium: 1622mg, Fiber: 1g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





99 Comments

  1. caroline says:

    5 stars
    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 โ€œMy Thai cooking “. They offer entertaining & engaging Thai cuisine and cooking classes in Bangkok. I recommend this on my own experience.

    1. Rasa Malaysia says:

      Awesome so glad that you tried this coconut chicken soup recipe and liked it.

  2. Amy says:

    5 stars
    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.

    1. Rasa Malaysia says:

      You can try milk. I am so happy you love this recipe!

  3. Britt says:

    5 stars
    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!

    1. Rasa Malaysia says:

      Sure Britt, you can freeze this creamy Thai coconut chicken soup!

  4. Sunny says:

    5 stars
    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.

    1. Rasa Malaysia says:

      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. :)

  5. Ali Cleves says:

    I love the new page design! Can’t wait to try the pumpkin fritters and the Thai Coconut Chicken Soup. Yum!!

    1. Rasa Malaysia says:

      Hi Ali, thanks for your support. I am so glad you like the new design. :)

  6. Owen says:

    I live alone and would lie to make your chicken soup and freeze the left-over. Will it freeze successfully?

    1. Hannnah says:

      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.

  7. IrateNai says:

    This was fantastic. Followed the recipe with chicken breasts including the galangal and kaffir lime leaves with homemade stock. I donโ€™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

  8. Arenasukan says:

    Very nice recipe.. Tq share information

  9. Eee says:

    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?

    1. Rasa Malaysia says:

      Yes you can add later, just turn on the saute function to cook the red peppers.

  10. Kathi says:

    3 stars
    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.

    1. Rasa Malaysia says:

      Hi Kathi, what brand of fish sauce did you use?