Creamy Thai Coconut Chicken Soup
Ingredients
-
2
tablespoons
oil
-
1
small
onion, quartered
-
2
lbs.
skinless and boneless chicken breast or thighs, cut into cubes
-
2
tablespoons
Thai red curry paste
-
1
red bell pepper
cut into thick strips
-
6
slices
galangal (optional)
-
6
leaves
kaffir lime leaves (optional)
-
3
cups
chicken broth
-
2
tablespoons
fish sauce
-
1
tablespoon
sugar
-
¾
cup
coconut milk
-
2 ½
tablespoons
lime juice
-
to taste
cilantro leaves
Instructions
- 1. Sauté the onion in oil using the Instant Pot's sauté mode for 10 seconds.
- 2. Add the chicken and sauté until the surface turns white.
- 3. Stir in the Thai curry paste, bell pepper, galangal, and kaffir lime leaves.
- 4. Pour in the chicken broth, fish sauce, and sugar, then cover the pot.
- 5. Set to high pressure for 6 minutes.
- 6. Once done, perform a quick release of the pressure.
- 7. Carefully remove the lid and stir in the coconut milk and lime juice.
- 8. Top with cilantro and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
22g
Total carbohydrates
8g
Total protein
50g
Sodium
1622mg
Cholesterol
145mg
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