Thai Chicken Soup

By: Campbell's®

Thai Chicken Soup
cuisine icon Cuisine
Modern, Thai
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Ingredient Note: We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand’s heat level and to fit your own preferences. ","Nutrition Values Per Serving : Calories 252, Total fat 15.5 g, Saturated fat 12.7 g, Cholesterol 32 mg, Sodium 777 mg, Total carbohydrate 14.4 g, Dietary fiber 2.2 g, Protein 14.8 g, Vitamin A 915 %DV, Vitamin C 34 %DV, Calcium 4 %DV, Iron 17 %DV","*Pressure Cook and Manual buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 6 servings, boneless, can unsweetened coconut milk, carrots, chopped cilantro, contributed, cook 30 min, easy, grated lime zest, instant pot recipes, instant pot soup, instant pot soup recipe, lime juice, medium red bell pepper, modern, prep 20 min, pressure cook, pressure cooker recipes, skinless chicken breasts, sliced shiitake mushrooms, soup, sugar, swanson® chicken broth, thai, thai red curry paste

prep icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 4 carrots
  • 1 medium red bell pepper
  • 5 oz sliced shiitake mushrooms
  • 12 oz boneless, skinless chicken breasts
  • 2 tbsp Thai red curry paste
  • 2 tbsp sugar
  • 4 cups Swanson® Chicken Broth
  • 1 can unsweetened coconut milk
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 2 tbsp chopped cilantro
Instructions
  • Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar and broth into a 6 quart Instant Pot®.
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
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