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  • Writer's pictureLisa Jarvis

Instant Pot Thai Coconut Chicken Soup

Updated: Nov 30, 2020

Happy New Year! I hope everyone had a wonderful Christmas and New Year celebration! I know I did! It is a new year and time for new beginnings. It is time to get back to eating healthy and cooking healthy food at home more. It is time to put the best fuel in your body you can! This soup is not only healthy, it is absolutely scrumptious and very flavorful! It is Thai comfort food! This soup comes together quickly and is perfect for a weeknight dinner. Today was a cold, dreary day here at home in Kentucky and this soup hit the spot! If you don't have an Instant Pot,this could easily be prepared on the stove.

Here's what you need:

2 T olive oil

2 1/2 lbs boneless,skinless chicken breasts or thighs trimmed and cut into cubes

1 onion cut into chunks

1 1/2 to 2 T Thai red curry paste, depending on how spicy you like it (I use Mae Ploy brand)

2 red bell peppers cut into chunks

1 stalk lemongrass cut into 1 inch pieces and crushed with the flat side of a knife

3 cups chicken broth

2 T fish sauce

1 T honey

1/2 t ground ginger

1 13 oz. can coconut milk

Juice of 2 limes

1 lime sliced for garnish

Cilantro leaves torn for garnish

Cooked rice to serve it with ( I used brown rice)

Turn the Instant Pot on saute mode. Add the oil. Add the onion and saute for a minute then add the chicken. Saute until the chicken is white on all sides. Add the Thai curry paste, bell peppers, ginger and the crushed lemongrass pieces. Stir well to mix. Add the broth, fish sauce and honey. Stir well. Cover the Instant Pot and set it on sealing and pressure cook for 8 minutes. When it is done, release the steam. Remove the lid and stir in the coconut milk and the juice of 2 limes. Salt and pepper to taste. Ladle into serving bowls and serve with rice and lime wedges, and top with cilantro leaves. YUM! Perfect for a cold evening! Enjoy!


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