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!
cost per recipe: $13.38
The price is determined by the national average.
carrot, peeled and cut into matchstick-thin strips (about 2 cups)
medium red bell pepper, cut into short thin strips (about 1 cup)
ounces sliced shiitake mushrooms (about 2 1/2 cups)
ounces boneless, skinless chicken breast, cut in half horizontally
tablespoons Thai red curry paste or green curry paste
cups Swanson® Chicken Broth
can (14 ounces) unsweetened coconut milk
tablespoons lime juice
tablespoon grated lime zest
tablespoons chopped cilantro
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.