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Chicken Tortilla Soup
Thai Chicken Soup
| By : |
Our recipe for Instant Pot® Thai Chicken Soup delivers authentic flavor with ingredients easy to find at the grocery store, and by using your Instant Pot®, you can have it on the table in only 50 minutes. In this recipe, chicken broth and coconut milk provide a rich and savory base for the colorful vegetables including carrots, peppers and mushrooms. We used Thai red curry paste to flavor the broth, which is a convenient and easy way to incorporate depth of flavor from spices such as red chilies, garlic and ginger. Brands of Thai curry paste vary in intensity of heat and flavor, so feel free to adjust the amount of curry paste. Try this recipe today and learn how to make Thai coconut soup!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
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Ingredients
- 4 carrots peeled and cut into matchstick-thin strips (about
2 cups ) - 1 medium red bell pepper cut into short thin strips (about
1 cup ) - 5 oz sliced shiitake mushrooms about
2 1/2 cups - 12 oz boneless, skinless chicken breasts cut in half horizontally
- 2 tbsp Thai red curry paste or green curry paste
- 2 tbsp sugar
- 4 cups Swanson® Chicken Broth
- 1 can unsweetened coconut milk
14 ounces - 2 tbsp lime juice
- 1 tbsp grated lime zest
- 2 tbsp chopped cilantro
Ingredients
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Instructions
- Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a
6 quart Instant Pot®. - Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
Recipe Notes
Ingredient Note: We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand’s heat level and to fit your own preferences.
Nutrition Values Per Serving : Calories 252, Total fat 15.5 g, Saturated fat 12.7 g, Cholesterol 32 mg, Sodium 777 mg, Total carbohydrate 14.4 g, Dietary fiber 2.2 g, Protein 14.8 g, Vitamin A 915 %DV, Vitamin C 34 %DV, Calcium 4 %DV, Iron 17 %DV
*Pressure Cook and Manual buttons are interchangeable
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Great dish. Just cut up the chicken really fine to avoid removal and the need to shred it.
Awesome! We like spice so my suggestion is double red curry paste, use brown sugar, add bamboo shoots, red pepper flakes, top w sriracha sauce
This soup is AMAZING. Just in case you can’t find Thai curry paste, you can use Gochu Jang as an alternative.
Really good and easy. I did add some sautéed onions before adding the other ingredients. I also increase the amount of curry paste and used a bit more cilantro.
Very tasty. Next time i will add some onions, more curry paste, a bit less broth, and maybe a little cornstarch in the coconut milk to thicken it a bit.
Was easy and tasty. Like other comments I would add more thai paste. Also like the idea of adding bamboo shoots.
Yummy! I cut chicken in small pieces so i didnt have to shred. Used lite coconut milk and added some corn starch to thicken. Also added sauteed bean sprouts. Like it spicy so added red pepper flakes
Great recipe that you can add to and be creative
Delicious! Great for a cold, rainy day.
4 minutes barely cooked chicken to safe temp so id add another minute next time.
Things I substituted bc I didnt have the proper stuff:
– 1 c. 2% milk anx 1 c. heavy cream in place of coconut milk
– Brown sugar instead of normal sugar
– Tikka masala sauce instead of curry paste (I just added curry spice)
– Left out the bell pepper
– Topped with sriracha and crushed red pepper for spice