Disabled Kitchen Recipe: Instant Pot Thai Coconut Chicken Soup

Disabled Kitchen Recipe: Instant Pot Thai Coconut Chicken Soup

Like most of my recipes, this Instant Pot Thai Coconut Chicken Soup recipe is an extremely easy dump and cook recipe, with a little bit of sauteing.

Prep time is 15 minutes. Cook time is 9 minutes. Plus about 20 – 30 minutes of waiting for the Instant Pot to reach pressure and naturally release pressure.

Heat index is extra mild.

Makes 10 x 1 cup servings. I always eat 2 cups at a time but everyone has different per-portion needs, so this allows more flexibility when you change the number of portions in the recipe before printing.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Thai Coconut Chicken Soup for Canning Needed Items

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Disabled Kitchen Recipe: Thai Coconut Chicken Soup for Canning

Course Main Dish
Cuisine Thai
Author Jules Sherred
Prep Time 15 minutes
Cook Time 9 minutes
Passive Time 30 minutes
Total Time 54 minutes
Servings 10 1 cup servings
Calories 235kcal

Ingredients

  • 2 tbsp coconut oil
  • 1/2 cup chopped onion (Approximately 1 small onion.)
  • 1 tbsp Ginger/Garlic Masala (Recipe for Ginger/Garlic Masala)
  • 112 g Thai red curry paste (4 oz jar in the United States)
  • 908 g boneless skinless chicken thighs (Cut into cubes)
  • 1 large chopped red bell pepper
  • 6 slices ginger (If you can source galangal, use that instead)
  • 2 tsp fresh Thai basil (chopped)
  • 1 1/2 cup salt-free chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp sugar (heaping)
  • 400 ml can full-fat coconut milk
  • 2 1/2 tbsp lime juice

Instructions

  • Turn on the Instant Pot to saute. Add oil, onions, ginger/garlic masala and Thai red curry paste. Saute until onions are translucent (about 2 minutes). Press cancel.
  • Add the chicken and mix until the chicken is thoroughly covered.
  • Add bell pepper, sliced ginger, Thai basil, chicken broth, fish sauce and sugar. Stir to mix well.
  • Cook at High Pressure for 5 minutes. Natural release. Tip: To speed up natural release, please cold wet clothes on the metal parts of the lid. You may need to re-wet the clothes a couple of times as the Instant Pot dries them out.
  • Once the pressure has released, remove lid and turn onto saute. Add coconut milk and lime juice. Bring to a boil and stir thoroughly. Once it starts boiling, press cancel.
  • Serve. With the leftovers, either store in the refrigerator and eat the rest within 3 days or freeze.

Nutrition

Nutrition Facts
Disabled Kitchen Recipe: Thai Coconut Chicken Soup for Canning
Amount Per Serving
Calories 235 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.5g
Cholesterol 77mg 26%
Sodium 674mg 28%
Potassium 100mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 21g 42%
Vitamin A 13%
Vitamin C 54%
Calcium 3%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jules Sherred
hello@disabledkitchenandgarden.ca

Jules Sherred is a gender noncomforming autistic disabled trans man. He has lupus with many secondary disorders, including but not limited to, psoriatic arthritis in every joint, fibromyaligia, irritable bowel syndrome, chronic migraines, and antiphospholipid syndrome -- a bleeding and clotting disorder. He also has Complex Post Traumatic Stress Syndrome (C-PTSS). He has found great physical and psychological relief in Instant Pot-ting and AeroGarden-ing. After coming up empty trying to find disability resources, written by disabled people, on how to create a disability-friendly kitchen and garden that has multiple benefits, he decided to take matters in his own hands by sharing what he has learned.

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