Instant Pot Thai Chicken Vegetable Soup

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Thai chicken vegetable soup filled with tender chicken and plenty of veggies. This one pot warming soup is creamy and hearty, perfect for this time of the year. With the perfect blend of spices, mushrooms, green beans, fresh sweet corn, young carrots, bell pepper and lean chicken, this soup is healthy and soothing. To make this Thai chicken vegetable soup a hearty weeknight meal, ladle the hot soup over Jasmine or sticky rice or rice noodles. If you are watching your carbs, add some zoodles. Zoodles are zucchini noodles and are a healthy replacement for rice or rice noodles. By adding zoodles, you will also increase the number of veggies making the soup more nutritious. The easy way to make zoodles is with a spiralizer. You can also make them with a vegetable peeler using the julienne blade. Many supermarkets carry zoodles all ready to go. 

What I love about this recipe is, once you prepare the veggies there is nothing else to do. Just put everything in the instant pot and cook for eight minutes under high pressure. Then to finish the soup off, stir in coconut milk, lime juice, freshly grated garlic, fresh cilantro and sliced green onions and reheat. By adding the fresh herbs and garlic at the end, you will add tremendous flavour. This soup is one of those recipes when you are looking for a satisfying meal and need something on the table fast. 

Thai cuisine is known to include salty, sweet, sour and spicy all in one dish. Most Thai dishes have a spice to them, they are aromatic and they are naturally gluten-free. This soup comes from the southern part of Thailand. In the southern region, many of their dishes are made with coconut milk and are most popular in Thailand. Thai soups are considered healthy because they are made with ingredients such as garlic, ginger, lemongrass, veggies, herbs and lean meats. Love Thai food? Check out these gluten-free Thai recipes


  • 1 1/2 lb. boneless, skinless chicken breasts, halved
  • 1 lemongrass, use only the bottom half
  • 2 Tbsp. Pure maple syrup
  • 1 Tbsp. Minced ginger
  • 8 oz. (2 cups) sliced button mushrooms
  • 1 yellow or red bell pepper, sliced
  • 1/2 lb. fresh green beans, trimmed and halved
  • 2 medium carrots, diced
  • 2 cobs of fresh corn, using a sharp knife, slice down along the cob and remove the kernels
  • 1 red chilli pepper, seeds removed, thinly sliced (optional or to taste)
  • 1 can (14 oz.) full fat coconut milk
  • Juice of 1 large lime
  • 2 garlic cloves, minced
  • 1 cup roughly chopped cilantro (including stems)
  • 2 green onions, thinly sliced
  • To serve you can add; Jasmin or sticky rice, thin rice noodles, zoodles, cilantro, Thai basil, fresh lime juice, green onions.
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  • Place chicken, chicken broth, lemongrass, curry paste, fish sauce, tamari sauce, maple syrup, ginger, mushrooms, bell pepper, beans, carrots, corn and chilli pepper into the instant pot. Cook on high pressure for 8 minutes.
  • Once done cooking, quick release the steam. Set the instant pot to sauté. Discard the lemongrass and shred the chicken
  • Stir in coconut milk, lime juice, garlic, cilantro and green onions and leave on sauté until everything is heated through
  • Ladle hot soup into bowls with your favourite add-ons
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