What Is Thai Coconut Chicken Soup?
I am super excited to share this Instant Pot creamy Thai coconut chicken soup, which is a Thai-flavored chicken soup made with coconut milk and chicken broth, infused with Thai herbs plus fresh lime juice.
This creamy Thai coconut chicken soup takes only 15 minutes to make and the end result is absolutely scrumptious. If you don’t have an Instant Pot, you can use a slow cooker or make this soup on a stove top.
Other Recipes You Might Like
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Thai Shrimp Noodle Soup
- Thai Coconut Chicken and Shrimp Soup
Instant Pot Soup
I am sure many of you bought an Instant Pot on black Friday sales. I got mine a few weeks ago and this is my second Instant Pot recipe and I absolutely love the pressure cooker.
Many of my readers have been asking me to convert my popular Asian recipes to Instant pot recipes so here it is an Instant Pot soup recipe you have been looking for.
Ingredients for Coconut Chicken Soup
Here are the key ingredients used in this mouthwatering soup.
- Red curry paste
- Chicken broth
- Coconut milk
- Galangal
- Kaffir Lime Leaves
- Coconut milk
- Fish sauce
- Lime juice
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How Many Calories per Serving?
This recipe is only 395 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Creamy Thai Coconut Chicken Soup (Instant Pot)
Creamy Thai Coconut Chicken Soup - easiest and fastest Thai coconut chicken recipe ever! Takes only 15 mins and dinner is ready!
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 tablespoon sugar
- 3/4 cup coconut milk
- 2 1/2 tablespoons lime juice
- Cilantro leaves
Directions
-
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.
-
2
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.
-
3When 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.
Recipe Video
Recipe Notes
Watch the cooking video on this page for step-by-step guide.
If you can't find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma. If you don't have an Instant Pot, you can add all ingredients in the slow cooker (except coconut milk, lime juice and cilantro) and slow cook for 4-6 hours. Add the coconut milk, lime juice and cilantro when it's done cooking. You may also cook the soup on a stove. The steps are the same, except that you use a regular soup pot to cook. You may want to slowly simmer the chicken soup for about 15-20 minutes before you add the coconut milk, lime juice and cilantro.
Tried this for lunch today and it was Amazing. Wonderful Thai flavor. I made it exactly as written, even had the galangal and lime leaves. It was so good. The family loved it as well, no left overs. One question, my bell pepper became a little mushy under the pressure, any suggestion to improve this? Will absolutely be making this again. Thank You for the recipe!!!!
Such a delicious meal. We love this as a family and I’ve passed it onto many of my friends. Thank you so much! Be sure to use a less spicy curry if you have kids you’re feeding. My daughter’s a bit sensitive to spice so I use yellow curry instead of red.
Sooooo good!!! I served it over rice with steamed vegetables from the freezer. I didn’t include galangal or kaffir lime leaves but the recipe is still amazing without them. Hoping to try the recipe with them in the future
Thanks for support!
Omg. The flavour! Incredible. This is going straight to a favourite recipe folder. Thank you for sharing such a quick extraordinary scrumptious recipe ??
Hi Claire, thanks. All my recipes are very flavorful just like this, please try more recipes on my site: https://reference.rasamalaysia.com/recipe-index-gallery/
This soup looks dreamy!!! I love soups that have a Thai flair. Thanks for sharing, love your recipes!
Thanks for your support.
Hi
Just made this recipe tonight with shrimps and added some carrots since I didn’t have some of the other ingredients on hand
It was so filling and a hit; can’t wait to make it again. Thanks for thi
Thanks for trying my Thai coconut chicken soup recipe! :)
YOUR VERY WELCOME!!!