Thai Curry Chicken Noodle Soup
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
Ingredients
- 4 chicken thighs or breasts
- 1 can coconut milk
- 1 tablespoon coconut aminos or soy sauce
- 2 teaspoons fish sauce
- 2 heaped tablespoons red Thai curry paste
- 3 tablespoons finely chopped jalepeno or mild pepper of choice
- 2 tablespoons finely chopped garlic
- 1/4 cup chopped lemongrass
- 1/2 cup chopped red onion
- 1 " piece of sliced ginger
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
Directions
| Step 1 | |
| Place all ingredients into Instant Pot, close, seal, turn on, and press MANUAL +20 minutes. | |
| Step 2 | |
| When timer goes off, carefully use quick release pressure. Remove lid. Shred and stir soup. Serve with any fresh vegetables, herbs, and/or noodles you like. | |