Thai Coconut Chicken Soup
11 ingredients · 10 steps · from Instant Pot®
Ingredients
- bite-size strips Chicken thighs (or chicken breast)
- to taste Salt
- Seasoning mix (e.g., This Little Goat Went to Thailand spice, containing coriander, cinnamon, coconut, and citrus)
- as needed for sautéing Oil
- to taste Sweet onions
- large chunks Fresh tomatoes (or canned tomatoes)
- to taste Coconut cream
- to taste Fish sauce
- to taste Lime juice
- for garnish Cilantro
- optional, for heat Fresno chilies
Steps
- Season the chicken thighs with salt and let them dry brine while you prepare the Instant Pot.
- Set the Instant Pot to 'Saute' mode at the highest temperature (6) and hit start.
- Add a little oil to the pot. Brown the chicken in two batches, ensuring high heat is maintained for each batch.
- While waiting for the first batch of chicken to brown, prepare all other ingredients: chop sweet onions, tomatoes, and have coconut cream ready.
- Once both batches of chicken are browned, add the first batch back into the pot along with the sweet onions, fresh tomatoes (or canned chunks), and coconut cream.
- Close the lid and lock it. Select 'Pressure Cook' mode and set the steam release to 'Quick Release'.
- Set the pressure cooking time for 10 minutes.
- Once the timer is complete and the pressure has been released, open the Instant Pot lid.
- Stir in fish sauce and lime juice into the soup.
- Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh cilantro and optional Fresno chilies.
Recipe extracted by Foodle from “An Instant with Chef Stephanie Izard | Ep3: Thai Chicken Soup” by Instant Pot®. Quantities follow the video and may be approximate — watch the original for technique.