The best part of this Instant Pot Thai Chicken Soup is that it’s so tasty and good! There’s just no beating that taste of Thai and how wonderful and creamy this homespun is. It has a subtle flavor that is really a true treat for your tastebuds. Fill up a bowl (or two!) and enjoy!
Why You’ll Love Thai Chicken Soup
- Bursting with exotic flavors: This soup is a perfect blend of traditional Thai ingredients like lemongrass, coconut milk, and lime combined with tender chicken and vegetables.
- Easy to make: With the Instant Pot, you can have this flavorful soup on the table in less than 30 minutes. No need for lengthy cooking processes or multiple pots and pans.
- Healthy and nutritious: Packed with protein, vegetables, and healthy fats from coconut milk, this soup is a filling and well-balanced meal. Plus, it’s gluten-free and dairy-free for those with dietary restrictions.
Thai Chicken Soup Cooking Times
- Serves: 4-5
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
Ingredients Needed for Thai Chicken Soup
- Avocado Oil: Used for sautéing, it’s a healthy oil that withstands high heat while adding a subtle nuttiness.
- Onion & Garlic: Adds depth and kickstarts the flavor profile of the soup.
- Ginger & Lemongrass Paste: Provide the distinct zingy, citrusy notes typical to Thai cuisine.
- Red Peppers & Baby Bella Mushrooms: Add a sweet crunch and earthy flavor, enhancing the soup’s complexity.
- Chicken Thighs: The protein-rich component, offering a tender, juicy texture that absorbs the soup’s flavors well.
- Chicken Broth: Forms the savory liquid base of the soup, complementing the chicken and vegetables.
- Coconut Milk: Adds a creamy, tropical richness that balances the spiciness of the curry paste.
- Fish Sauce, Lime Juice, Soy Sauce, & Thai Red Curry Paste: Infuse the soup with authentic Thai flavors — salty, sour, spicy, and umami.
- Fresh Cilantro: Used for garnish, it adds a fresh, herby brightness that cuts through the soup’s richness.
Instant Pot Thai Chicken Soup Recipe
Heat a 6 or 8 quart Instant Pot, using the sauté function.
Add oil, chicken, red peppers, and onions, and sauté 2-3 minutes.
Add the mushrooms, and cook for 2 minutes.
Add lemon grass paste, ginger paste, garlic, curry paste, fish sauce, soy
sauce and stir.
Allow to sit for 2 minutes.
Add the broth and stir.
Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
Once the time is up, let the pressure release naturally for 5-10
minutes, then flip the valve to release the remaining pressure.
Remove the top carefully.
Add lime juice, coconut milk and stir to combine.
Serve the soup and garnish Thai basil.
What to Serve With Thai Chicken Soup
Thai Chicken Soup is a delicious and hearty meal on its own, but it can also be paired with other dishes to make a complete and satisfying meal. Here are some ideas for what to serve alongside your Instant Pot Thai Chicken Soup:
Rice is a staple in Thai cuisine and makes the perfect accompaniment to this soup. You can serve Jasmine or Basmati rice on the side, or even add it directly into the soup for a heartier meal.
Spring rolls are a popular appetizer in Thai cuisine and they pair perfectly with the flavors of this soup. You can make your own at home or buy them pre-made for an easy addition to your meal.
Adding some stir-fried vegetables to your meal is a great way to add more nutrients and textures. Some popular options include bell peppers, broccoli, carrots, and snap peas.
If you want to make your soup even heartier, you can add noodles such as rice noodles or egg noodles. This will give the soup a more filling and satisfying texture.
Coconut rice is a delicious and fragrant side dish that goes well with the flavors of Thai Chicken Soup. It’s easy to make in your Instant Pot and adds a touch of sweetness to balance out the spicy flavors in the soup.
A fresh and crisp salad is a great way to balance out the richness of the soup. You can make a simple green salad or add some Thai-inspired flavors such as shredded carrots, cucumber, cashews, and a tangy lime dressing.
Thai Iced Tea
To finish off your meal, why not enjoy a refreshing glass of Thai iced tea? This sweet and creamy drink pairs perfectly with the spicy flavors of the soup.
More Instant Pot Soup Recipes
Did you enjoy this fun chicken soup recipe? You may also love the following posts:
- Instant Pot Tomato Soup
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Vegetable Soup
- Instant Pot Coconut Curry Soup
Frequently Asked Questions
Can You Use Fresh Lemongrass in This Recipe Instead of Lemongrass Paste?
If you have it, yes! You’ll find that fresh lemongrass in this recipe will give it such a unique taste and flavor. I use lemongrass paste because I can buy it all year round at the store but I always think that fresh ingredients are best to use if possible.
- 2 Tbsp avocado oil
- 1 Onion, diced
- 1 tbsp garlic, minced
- 2 Tbsp Ginger paste
- 1 Tbsp Lemongrass paste
- 2 Red peppers, thinly sliced
- 8 ounces Sliced Baby Bella mushrooms
- 6 Boneless skinless chicken thighs cut into cubes
- 3 Cups Chicken Broth
- 1 14 oz Can coconut milk, full fat
- 3 Tbsp Fish sauce
- 3 Tbsp Lime juice
- 1 Tbsp Soy sauce
- 2 tsp Thai red curry paste
- Fresh cilantro for garnish
- Heat a 6 or 8 quart Instant Pot, using the sauté function. Add oil, chicken, red peppers, and onions, and sauté 2-3 minutes.
- Add the mushrooms, and cook for 2 minutes. Add lemon grass paste, ginger paste, curry paste, fish sauce, soy sauce and stir. Allow to sit for 2 minutes.
- Add the broth and stir. Close the lid, seal the pressure valve, and set on manual/high for 4 minutes.
- Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure. Remove the top carefully. Add lime juice, coconut milk and stir to combine.
- Serve the soup and garnish Thai basil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 623Total Fat: 44gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 209mgSodium: 2346mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 47g