Thai Spiced Chicken Coconut Soup

By: Stephanie Izard

Thai Spiced Chicken Coconut Soup
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Instant Pot
cuisine icon Keywords
15-30 min, 4 servings, as needed, boneless, chicken, coconut cream, cook 10 min, diced, dinner, fish sauce, instant pot, instant pot soup recipe, instant pot stew recipe, julienned, kosher salt, lime, lunch, medium, oil, pepper as needed. finely sliced, prep 15 min, rice as needed, salt, soup, steamed, Stephanie Izard, stew, sweet onion, thai, thigh skinned, to garnish, to serve, tomato, vine tomatoes ripe, went to thailand spice

prep icon Prep Time
15 min
cook icon Cook Time
10 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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