Description
Warm and fulfilling Thai coconut lime chicken soup, infused with creamy coconut milk and zesty lime, creating a comforting dish that delights the palate.
Ingredients
- 1 whole chicken
- 4 cups chicken broth
- 1 can coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 4 oz rice noodles
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Place the whole chicken in your Instant Pot and pour in the chicken broth and coconut milk.
- Add lime juice, fish sauce, minced ginger, garlic, brown sugar, and red curry paste.
- Set the Instant Pot to pressure cook for 25 minutes.
- Once done, release the pressure and shred the chicken using two forks.
- Add sliced mushrooms and red bell pepper to the pot, stirring to combine.
- Cook rice noodles according to package instructions, then add them to the soup.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
For a thicker soup, let it simmer longer. If too spicy, add more coconut milk to balance the heat.
