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Why This Dish Is So Satisfying
This soup is a perfect blend of rich, comforting flavors with a spicy Thai twist. It’s quick to make and fits well into a low-carb lifestyle, making it an ideal meal for busy days. The Instant Pot® helps to lock in all the flavors while keeping the chicken tender and juicy.
Cooking Techniques
- Use bone-in chicken thighs for more flavor and a richer broth.
- Add fresh herbs like cilantro or Thai basil just before serving to keep their bright taste.
- Adjust the spice level by adding more or less chili paste according to your preference.
- Add fresh herbs like cilantro or Thai basil just before serving to keep their bright taste.
- Adjust the spice level by adding more or less chili paste according to your preference.
Directions
Ad the chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil to your Instant Pot or any multi-functional pressure cooker. Secure the lid and set it to the Soup or Broth setting, cooking for 30 minutes. It will take about 10 to 15 minutes for the pressure to build before the timer starts. Once the cooking time is up, release the pressure slowly using the natural release method for about 10 minutes, then finish with a quick release to let out any remaining steam. Carefully open the lid, ladle the soup into bowls, and sprinkle with fresh cilantro before serving. Enjoy!
Best Ways To Serve
Serve this soup hot with a squeeze of fresh lime juice to brighten the flavors. It pairs nicely with a side of steamed vegetables or a simple leafy green salad to keep the meal light and refreshing.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender. You can also freeze the soup for up to 2 months; just thaw overnight in the fridge before reheating.
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