Take your taste buds on a Thai flavor adventure with our Instant Pot Thai Chicken Soup. Imagine tender chicken in a fragrant mix of coconut, lemongrass, and Thai spices – all cooked up effortlessly in your Instant Pot.
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Why This Recipe Works
- Bursting with exotic flavors: This soup is a perfect blend of traditional Thai ingredients like lemongrass, coconut milk, and lime combined with tender chicken and vegetables.
- Easy to make: With the Instant Pot, you can have this flavorful soup on the table in less than 30 minutes. No need for lengthy cooking processes or multiple pots and pans.
- Healthy and nutritious: Packed with protein, vegetables, and healthy fats from coconut milk, this soup is a filling and well-balanced meal. Plus, it's gluten-free and dairy-free for those with dietary restrictions.
📋 Ingredients
- Avocado Oil: Used for sautéing, it's a healthy oil that withstands high heat while adding a subtle nuttiness.
- Onion & Garlic: Adds depth and kickstarts the flavor profile of the soup.
- Ginger & Lemongrass Paste: Provide the distinct zingy, citrusy notes typical to Thai cuisine.
- Red Peppers & Baby Bella Mushrooms: Add a sweet crunch and earthy flavor, enhancing the soup's complexity.
- Chicken Thighs: The protein-rich component, offering a tender, juicy texture that absorbs the soup's flavors well. You can also use chicken breast.
- Chicken Broth: Forms the savory liquid base of the soup, complementing the chicken and vegetables.
- Canned Coconut Milk: Adds a creamy, tropical richness that balances the spiciness of the thai curry paste.
- Fish Sauce, Lime Juice, Soy Sauce, & Thai Red Curry Paste: Infuse the soup with authentic Thai flavors — salty, sour, spicy, and umami.
- Fresh Cilantro: Used for garnish, it adds a fresh, herby brightness that cuts through the soup's richness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
If you love Thai food, then here are the best variations for preparing this yummy soup:
- Thai Chicken and Coconut Soup (Tom Kha Gai): This Thai soup features a creamy coconut base, chicken, and aromatic herbs like lemongrass and galangal. The lime juice adds a tangy kick.
- Spicy Thai Chicken Noodle Soup: This variation has rice noodles and gets its heat from red curry paste. Perfect for those who enjoy a spicy, savory, and sweet soup.
- Thai Chicken and Rice Soup (Khao Tom Gai): This comforting soup is made with chicken rice and seasoned with fish sauce. It's garnished with fresh cilantro and green onions.
🔪How to Make Instant Pot Thai Chicken Soup?
- Heat a 6 or 8-quart Instant Pot, using the sauté function and add oil.
- Add chicken, red peppers, and onions, and sauté 2-3 minutes.
- Add the mushrooms, and cook for 2 minutes.
- Add lemon grass paste, ginger paste, garlic, curry paste, fish sauce, soy sauce and stir.
- Allow to sit for 2 minutes. Add the broth and stir. Close the lid, seal the pressure valve, and set it 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 and coconut milk, then stir to combine. Serve hot Thai curry soup, garnished with fresh basil.
👩🍳 Expert Tips
- Use Quality Chicken: Opt for boneless, skinless chicken breasts or thighs for the best flavor and texture in your soup.
- Authentic Ingredients: Use traditional Thai ingredients like lemongrass, kaffir lime leaves, and galangal if you can find them, as they will give your soup an authentic Thai flavor.
- Add Coconut Milk Last: To prevent the coconut milk from curdling, add it after the pressure cooking cycle is complete.
- Adjust Spiciness: Depending on your preference, adjust the amount of red curry paste and chili. Remember, you can always add more, but you can't take it away.
- Don't Skip The Garnish: Fresh cilantro, lime wedges, and a drizzle of chili oil can elevate your Thai chicken soup from good to great.
💭 FAQs
If you have it, yes! You’ll find that fresh lemongrass in this recipe will give it such a unique taste and flavor.
I use lemongrass paste because I can buy it all year round at the store but I always think that fresh ingredients are best to use if possible.
Yes, you can prepare Thai Chicken Soup in advance. In fact, it often tastes better the next day as the flavors have more time to meld together.
Traditional Thai Chicken Soup uses coconut milk for its distinct flavor and creaminess.
While you can use regular milk, it will alter the taste and consistency of the soup.
Yes, you can substitute the chicken with tofu or your favorite vegetables to make a vegetarian version of this soup.
Yes, you can use yellow curry paste as a substitute for red curry paste in Thai Chicken Soup.
Yellow curry paste, along with other Thai or Malaysian curry pastes like laksa or Massaman, are considered good alternatives to red curry paste.
Yes, you can make Thai chicken soup in a pressure cooker. An Instant Pot is a multi-cooker with functions like slow cooking, rice cooking, and yogurt making.
In contrast, a pressure cooker primarily cooks food quickly under high pressure.
First, let the soup cool to room temperature. Once cool, transfer the soup into airtight container.
You can store your Thai soup in the refrigerator for 2-3 days.
Before freezing, make sure to leave some space at the top of the container as the soup will expand when frozen. You can freeze Thai soup for 2-3 months.
When you're ready to eat the soup, thaw it in the fridge overnight (if frozen) and reheat it on the stove or in the microwave until it's hot throughout.
Serving Suggestions
This soup recipe is a delicious and hearty meal on its own, but here are some ideas for what to serve with Thai chicken soup:
- Rice: Rice is a staple in Thai cuisine and makes the perfect accompaniment to this soup. You can serve Jasmine or Basmati Rice on the side, or even add it directly into the soup for a heartier meal.
- Spring Rolls: Spring Rolls are a popular appetizer in Thai food and they pair perfectly with the flavors of this soup. You can make your own at home or buy them pre-made for an easy addition to your meal.
- Stir-Fried Vegetable: Adding some Stir Fried Vegetables to your meal is a great way to add more nutrients and textures. Some popular options include bell peppers, broccoli, carrots, and snap peas.
- Noodles: If you want to make your soup even heartier, you can add Noodles such as rice noodles or egg noodles. This will give the soup a more filling and satisfying texture.
- Coconut Rice: Coconut Rice is a delicious and fragrant side dish that goes well with the flavors of Thai chicken soup. It's easy to make in your Instant Pot and adds a touch of sweetness to balance out the spicy flavors in the soup.
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Instant Pot Thai Chicken Soup
Ingredients
- 2 tablespoon Avocado oil
- 1 Onion Diced
- 1 tablespoon Garlic Minced
- 2 tablespoon Ginger Paste
- 1 tablespoon Lemongrass Paste
- 2 Red Peppers Sliced
- 8 ounces Baby Bella Mushrooms Sliced
- 6 Chicken Thighs Boneless, Skinless, Cubed
- 3 Cups Chicken Broth
- 1 Can Coconut Milk Full Fat
- 3 tablespoon Fish Sauce
- 3 tablespoon Lime Juice
- 1 tablespoon Soy Sauce
- 2 teaspoon Thai Red Curry Paste
- tablespoon Cilantro
Instructions
- 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 lemon grass paste, ginger paste, curry paste, fish sauce, soy sauce and stir. Allow to sit for 2 minutes.
- Add the broth and stir. Close the lid, seal the pressure valve, and set it 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 and coconut milk and stir to combine.
- Serve the soup and garnish with Thai basil.
Notes
Nutrition
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When do I add the garlic?
Add garlic at the same time as the other spices.