Take your taste buds on a Thai flavor adventure with our Instant Pot Thai Chicken Soup. Imagine tender chicken in a fragrant mix of coconut, lemongrass, and Thai spices – all cooked up effortlessly in your Instant Pot. It’s a quick ticket to bold, exotic flavors without leaving your kitchen. Ready for a bowlful of Thai goodness? Let’s get cooking!
Why You’ll Love This Recipe
- 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.
- 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. You can also use chicken breast.
- Chicken Broth: Forms the savory liquid base of the soup, complementing the chicken and vegetables.
- Canned Coconut Milk: Adds a creamy, tropical richness that balances the spiciness of the thai 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.
How to Make Instant Pot Thai Chicken Soup?
Step 1: Heat The Oil
Heat a 6 or 8-quart Instant Pot, using the sauté function and add oil.
Step 2: Sauté Chicken and Vegetables
Add chicken, red peppers, and onions, and sauté 2-3 minutes.
Step 3: Cook The Mushrooms
Add the mushrooms, and cook for 2 minutes.
Step 4: Add Spices and Sauces
Add lemon grass paste, ginger paste, garlic, curry paste, fish sauce, soy sauce and stir.
Step 5: Allow To Marinate
Allow to sit for 2 minutes.
Step 6: Add Broth
Add the broth and stir.
Step 7: Pressure Cook
Close the lid, seal the pressure valve, and set it on manual/high for 4 minutes.
Step 8: Release Pressure
Once the time is up, let the pressure release naturally for 5-10 minutes, then flip the valve to release the remaining pressure.
Step 9: Add Final Ingredients
Remove the top carefully. Add lime juice and coconut milk, then stir to combine.
Step 10: Garnish And Serve
Serve hot Thai curry soup, garnished with fresh basil.
- Use Quality Chicken: Opt for boneless, skinless chicken breasts or thighs for the best flavor and texture in your soup.
- Authentic Ingredients: Use traditional Thai ingredients like lemongrass, kaffir lime leaves, and galangal if you can find them, as they will give your soup an authentic Thai flavor.
- Add Coconut Milk Last: To prevent the coconut milk from curdling, add it after the pressure cooking cycle is complete.
- Adjust Spiciness: Depending on your preference, adjust the amount of red curry paste and chili. Remember, you can always add more, but you can’t take it away.
- Don’t Skip The Garnish: Fresh cilantro, lime wedges, and a drizzle of chili oil can elevate your Thai chicken soup from good to great.
Storing leftover Thai chicken soup is a simple process that can help you make the most of this delicious dish.
First, let the soup cool to room temperature. Do not leave it sitting out for more than two hours to avoid bacteria growth.
Once cool, transfer the soup into airtight container – glass container is ideal as it doesn’t absorb smells and is easy to clean. If you plan on eating the leftovers within a few days, you can store it in the refrigerator.
However, if you want to keep them for longer, consider freezing the soup. Before freezing, make sure to leave some space at the top of the container as the soup will expand when frozen.
When you’re ready to eat the soup, thaw it in the fridge overnight (if frozen) and reheat it on the stove or in the microwave until it’s hot throughout.
If you love Thai food, then here are the best variations for preparing this yummy soup:
- Thai Chicken and Coconut Soup (Tom Kha Gai): This Thai soup features a creamy coconut base, chicken, and aromatic herbs like lemongrass and galangal. The lime juice adds a tangy kick.
- Spicy Thai Chicken Noodle Soup: This variation has rice noodles and gets its heat from red curry paste. Perfect for those who enjoy a spicy, savory, and sweet soup.
- Thai Chicken and Rice Soup (Khao Tom Gai): This comforting soup is made with chicken rice and seasoned with fish sauce. It’s garnished with fresh cilantro and green onions.
- Thai Chicken and Mushroom Soup: This version has mushrooms and chicken in a spicy, sour broth. Thai flavor comes from lime leaves, lemongrass, and chili.
- Thai Green Curry Chicken Soup: This variation uses green curry paste, coconut milk, and chicken. It’s a soupy version of the popular Thai Green Curry, with bamboo shoots and Thai basil.
What To Serve With This Recipe?
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: 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: Spring rolls are a popular appetizer in Thai food 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.
- Stir-Fried Vegetable: Adding some stir-fried vegetables to your meal is a great way to add more nutrients and textures. Some popular options include bell pepper, broccoli, carrots, and snap peas.
- Noodles: 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: 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.
- Salad: 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.
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.
Can I Make Thai Chicken Soup in Advance?
Yes, you can prepare Thai Chicken Soup in advance. In fact, it often tastes better the next day as the flavors have more time to meld together.
Can I Use Regular Milk Instead Of Coconut Milk?
Traditional Thai Chicken Soup uses coconut milk for its distinct flavor and creaminess.
While you can use regular milk, it will alter the taste and consistency of the soup.
Can I Make A Vegetarian Version Of Thai Chicken Soup?
Yes, you can substitute the chicken with tofu or your favorite vegetables to make a vegetarian version of this soup.
How Long Does Chicken Soup Last?
Chicken soup typically lasts for 3-4 days when properly stored in the refrigerator. If stored in the freezer, it can last for 2-3 months.
Can I Use Yellow Curry Paste As A Subsitute Of Red Curry Paste In Thai Chicken Soup?
Yes, you can use yellow curry paste as a substitute for red curry paste in Thai Chicken Soup.
Yellow curry paste, along with other Thai or Malaysian curry pastes like laksa or Massaman, are considered good alternatives to red curry paste.
Can I Substitute Vegetable Broth For Chicken Broth?
Yes, you can substitute vegetable broth for chicken broth in Thai Chicken Soup.
Vegetable broth is often used as an easy trade-in any recipe and has a very similar flavor and color to chicken broth.
Can I Make Thai Coconut Chicken Soup In Pressure Cooker?
Yes, you can make Thai chicken soup in a pressure cooker.
An Instant Pot is a multi-cooker with functions like slow cooking, rice cooking, and yogurt making.
In contrast, a pressure cooker primarily cooks food quickly under high pressure.
- 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 it 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 and coconut milk and stir to combine.
- Serve the soup and garnish with 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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