Fast and generous Thai chicken soup with coconut milk, peanut, coriander, lemon and filled with hidden vegetables. Make it on the stove, slow cooker, or turn it into a frozen meal.



Thai chicken soup pressure cooker


Instant healthy Thai chicken soup is all your body craves for winter day. Silky smooth, creamy and comfortable, full of hidden vegetables. Then topped with fresh coriander and a lot of roasted peanuts and lemon juice. Oh, and the fresh crunchy pepper is amazing!

Instant Thai Chicken Soup

Fast and generous Thai chicken soup with coconut milk, peanut, coriander, lemon and filled with hidden vegetables. Make it on the stove, slow cooker, or turn it into a frozen meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

1.5 lbs chicken breasts, boneless & skinless
5 large  sweet potatoes, skin on & cubed
1 large onion, chopped
14 oz can coconut milk, full fat
6 oz can tomato paste, low sodium
6 cups water or low sodium broth
2 tbsp fish sauce
1 tbsp maple syrup
1 tbsp red curry paste
1/4 tsp salt
3 kaffir lime leaves (optional)
1 cup peanuts, chopped
2 limes, juice of
1 bunch cilantro, finely chopped

Instructions

In 6 or 8 liters instant bowl, add chicken, sweet potato, onion, coconut milk, tomato paste, water, fish sauce, maple syrup, red pepper paste, salt, lemon leaves, kefir. No need to pan but if you do it by accident- that's fine.
Close the cap and turn the ventilation hole to the dam and press high temperature for 20 minutes.
After the immediate cooking is finished, let the instant pot sit for 10 minutes and then let the remaining pressure using the quick release method by converting the valve to the ventilation and opening the cap.
We raise the chicken on a plate and cut it with two forks.
Using an immersion mixer, putty soup inside the pot.
Return the chicken to the pot with peanuts, lemon juice and coriander.
Stir and serve warm.

Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and simmer on low to reheat.

Advance: In a bowl or large bowl, add all ingredients except water, peanut, lemon and coriander. Cover and refrigerate for up to 2 days. Transfer all contents to the pressure cooker when ready and cook according to the recipe instructions.

Freezer Meal: Add all the ingredients in the order mentioned in the recipe minus the water (broth), peanuts, lime and coriander. I recommend soaking sweet potatoes with chicken around to separate the chicken breasts so they are not cooked in a frozen piece. Freeze uncooked in a gallon-sized Ziploc bag or these 1-gallon silicone bags that you have acquired!

Cook from the freezer with 6 cups of water (broth) for 20 min. Wait 10 minutes and do quick release. Chicken pieces, mash soup, then add peanuts, lemon juice and coriander.

Notes

To prepare this soup in a slow saucepan, cook it over low heat for 6-8 hours or over high heat for 3-4 h.
To cook on the stove, saute onion first. Then simmer everything for about 30-40 minutes.
For three types of instant meat, cut the ingredients in half while maintaining the same cooking time.