Instant pot: Thai Chicken Soup

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This Thai Chicken Soup is a delicious recipe.  I doubled the chicken from the original recipe and added fried tofu for a little more protein and yum!



So quick, so yummy!

Ingredients

  • 2 tablespoons oil
  • 1 small onion quartered
  • 4 lbs skinless and boneless chicken breast or chicken thighs cut into cubes
  • fried puffy tofu, store bought
  • 2 tablespoons Thai red curry paste Mae Ploy brand
  • 1 red bell pepper cut into thick strips
  • 6 slices galangal optional
  • 6 kaffir lime leaves torn and bruised, optional
  • 3 cups chicken broth
  • 2 tablespoons fish sauce or salt to taste
  • 1 heaping tablespoon sugar
  • 3/4 cup coconut milk
  • 2 1/2 tablespoons lime juice
  • Cilantro leaves

Instructions

  1. Turn on the Saute mode on your Instant Pot. Add the onion and saute for 10 seconds before adding the chicken. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well. Add the chicken broth, fish sauce and sugar. Cover the pot and select High pressure for 6 minutes.
  2. When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the coconut milk and lime juice to the soup, stir to mix well. Top with cilantro and serve immediately.

Recipe Notes

If you can't find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique 

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