This Thai Chicken Soup recipe is sure to be a crowd pleaser. It’s bursting with flavor thanks to the combination of typical Thai ingredients. Plus, it’s quick and easy to make in an instant pot.
It’s finally fall down here in Texas (barely) which to me means it is soup season. We love Thai food which means I have your typical Thai ingredients on hand so I can whip up a curry. This time instead of curry I went with a soup made in an instant pot. Throw in more curry paste if you want your soup spicier.
Instant Pot Thai Chicken Soup Recipe
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
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 lemongrass paste, ginger paste, curry paste, fish sauce, soy
sauce and stir.
Allow it 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.
Side note: One of the best things about Thai cuisine is the ability to change it up however you like. Feel free to add in some of your favorite things to have in soup and you will be surprised how well it will go with it! For example, I love tomatoes but my kids do not. I throw some in mine and it’s wonderful.