Thai Spiced Chicken Coconut Soup


  • 1 tbsp salt
  • 1 tsp This Little Goat went to Thailand Spice
  • 1 pc sweet onion, julienned
  • 1 tsp kosher salt
  • 3 pcs Vine tomatoes ripe, diced
  • 395 g coconut cream
  • 1 tbsp fish sauce
  • 1 pc lime
  • 680 g chicken thigh skinned, boneless
  • 1 tsp oil
  • Jasmine rice as needed, steamed, to serve
  • Cilantro as needed, to garnish
  • Serrano pepper as needed. finely sliced, to garnish
  • Check the chicken for any pieces of bone or cartilage and remove them.
  • Cut chicken into thick, bite-size strips.
  • Place the chicken into a bowl and season with 1 tsp of This Little Goat went to Thailand Spice and 1 tbsp salt, making sure to cover evenly. Set aside and save it for later use.
  • Select the Sauté Setting #6 on your Instant Pot and let it heat until the beeps indicate it is at the proper temperature.
  • Once preheated, drizzle oil in the pot to cover the bottom (about 1 tsp) and heat for 1 Minute.
  • Place half the number of chicken thighs in the pot and let them sear for approximately 2 Minutes on each side.
  • Once browned, remove, set aside, and repeat with the other half of the chicken thighs.
  • Keeping the Instant Pot on sauté, add in the onions, the browned chicken, 1/2 tsp of kosher salt, and the rest of the Thai Spice. Let cook for approximately 1-2 Minutes until the onions begin to become translucent.
  • Press Cancel on the Instant Pot, then add tomatoes and coconut cream to your pot.
  • Close and lock the lid and turn the steam release handle to seal it.
  • Set your Instant Pot to Pressure and sit back and relax. Cook, High 10 Minutes, Quick Release, and Start.
  • Raise the lid and add fish sauce and 1 lime. Taste
  • Feel free to add more lime and fish sauce if desired.
  • Serve with steamed rice, topped with cilantro and your preference of sliced chilies.
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