Creamy Thai Coconut Chicken Soup (Instant Pot)

This creamy Thai coconut chicken soup takes only 15 minutes to make and the end result is absolutely scrumptious. I am sure many of my fans and followers would be delighted as they have been asking me to convert my popular Asian recipes to Instant pot recipes. If you don’t have an Instant Pot, it’s fine, as you can use a slow cooker or cook on a stove top.

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
• Cilantro leaves

Method:

1. 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.
2. 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.
3. .......................................

for full instruction please see : rasamalaysia.com

Share this post