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Instant Pot Thai Chicken Soup With Lemongrass And Ginger!

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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!

thai chicken

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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.

RELATED POST: Thai Chicken Salad Recipe

Thai Chicken Soup Cooking Times

  • Serves: 4-5
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
Thai Chx Soup 1 3 1 1440x960 1

INGREDIENTS NEEDED FOR Thai Chicken Soup

  • 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
Thai Chx Soup 1 1

Busy Now? Why Not Pin This Thai Chicken Soup Recipe For Later!

Instant Pot Thai 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, 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.

thai chicken soup

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thai chicken soup
Instant Pot Thai Chicken Soup
Yield: 4-5

Instant Pot Thai Chicken Soup

Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes

Instant Pot Thai Chicken Soup will surely enjoy by the whole family due to its creamy and flavorful taste.

Ingredients

  • 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

Instructions

    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

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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