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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.

Notes