Creamy Thai Coconut Chicken Soup
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
Calories 443 kcal
Ingredients
2 tablespoons oil
1 small onion quartered
2 lbs 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 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
large;">Cilantro leaves
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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.
Recipe Notes
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 Facts
Creamy Thai Coconut Chicken Soup Recipe
Amount Per Serving(4 g)
Calories 443 Calories from Fat 224
% Daily Value*
Total Fat 24.9g 38%
Saturated Fat 11.3g 57%
Cholesterol 112mg 37%
Sodium 1564mg 65%
Total Carbohydrates 11.7g 4%
Dietary Fiber 1.8g 7%
Sugars 7.4g
Protein 41.5g 83%
Delish Foodie
GET INGREDIENTS Powered by Chicory
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.
Recipe Notes
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 Facts
Creamy Thai Coconut Chicken Soup Recipe
Amount Per Serving(4 g)
Calories 443 Calories from Fat 224
% Daily Value*
Total Fat 24.9g 38%
Saturated Fat 11.3g 57%
Cholesterol 112mg 37%
Sodium 1564mg 65%
Total Carbohydrates 11.7g 4%
Dietary Fiber 1.8g 7%
Sugars 7.4g
Protein 41.5g 83%
Delish Foodie
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