By Anonymous Pancetta
Instant Pot Thai Chicken Soup
13 steps
Prep:10minCook:15min
This Instant Pot Thai Chicken Soup is a quick and easy way to make this flavorful and healthy soup. The soup is made with chicken, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai spices. Serve the soup with rice noodles and your favorite toppings.
Updated at: Thu, 09 Nov 2023 17:49:55 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories341.1 kcal (17%)
Total Fat14.1 g (20%)
Carbs16.2 g (6%)
Sugars3 g (3%)
Protein36.9 g (74%)
Sodium679.5 mg (34%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 poundboneless skinless chicken breasts
cut into bite-sized pieces
1 tablespoonolive oil
1onion
chopped
2cloves garlic
minced
1 tablespoonginger
minced
1 stalklemongrass
trimmed and sliced
1galangal
thumb-sized piece, trimmed and sliced
1kaffir lime leaf
1 teaspoonthai red curry paste
½ teaspoonturmeric powder
¼ teaspoonchili powder
¼ cupcoconut milk
15 ounceschicken broth
¼ cuprice noodles
¼ cupcilantro
chopped
2 tablespoonslime juice
Sriracha sauce
to taste, optional
Instructions
Step 1
Set the Instant Pot to the "Saute" setting.
Step 2
Add the olive oil to the pot and heat until shimmering.
Step 3
Add the chicken and cook until browned on all sides.
Step 4
Add the onion, garlic, ginger, lemongrass, galangal, kaffir lime leaf, red curry paste, turmeric powder, and chili powder to the pot.
Step 5
Cook for 1 minute, stirring constantly.
Step 6
Add the coconut milk and chicken broth to the pot.
Step 7
Stir to combine.
Step 8
Close the lid of the Instant Pot and set to the "Manual" setting.
Step 9
Cook for 10 minutes.
Step 10
When the cooking time is complete, let the pressure release naturally for 10 minutes.
Step 11
Stir in the rice noodles and cilantro.
Step 12
Season with lime juice and sriracha sauce to taste.
Step 13
Serve immediately.
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