Thai Chicken Soup – 3 Ways

Let me tell you more about how much I love my electric pressure cooker. Yesterday I went shopping with my mom for important things like tissue poofs and $5 French wines from Trader Joe’s. By the time I got home, it was getting dark and my family was growing impatient for dinner.

I had seen a promising Thai Chicken Soup recipe on Pinterest, but it was supposed to cook in the crockpot for four hours. I thought it would be worth experimenting to see if I could make the same thing in my pressure cooker in only eight minutes.

It worked.

There was some prep work, of course, but once I put the lid on, this meal was DONE in only eight minutes.

8 minutes!

I served the Thai Chicken Soup over some rice that my pressure cooker had perfectly made the night before (in 6 minutes). The kids declared it one of my best meals ever.

That’s quite a compliment for a soup with peas in it.

The only tricky part was learning the lesson that if you release pressure on a pressure cooker full of soup, it will be like a mini volcano going off in your kitchen. If you will be making this recipe in a pressure cooker, make sure to carefully cover your steam valve with a towel. ***EDIT – Let your pressure release naturally for at least 10-20 minutes before attempting to release the steam valve or your risk being burned by the hot liquid. Be careful!***

I make these mistakes so you don’t have to.

You’re welcome.

I included instructions for those of you who have more time and would rather make this on the stove or in a slow cooker. However you make it, don’t forget the rooster sauce. And the towel.

Thai Chicken Soup - 3 Ways

Alysa Bajenaru | InspiredRD.com

This Thai Chicken Soup is easy to put together for a quick meal (or a slow-cooked meal if you prefer). Check out the notes in the instructions for all the different ways you can make this recipe your own!

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Course Soup

Cuisine Thai

Servings 6 -8 servings

Ingredients

  

• 2 Tbsp. red curry paste
• 2 12 oz. cans coconut milk
• 2 cups low sodium chicken broth
• 2 Tbsp. fish sauce
• 0-2 Tbsp. brown sugar*
• 2 Tbsp. creamy peanut butter
• 2 lbs. chicken breast cut into 1-inch pieces
• 1 red bell pepper seeded and sliced
• 1 yellow onion cut in half and thinly sliced
• 1 Tbsp. fresh ginger peeled and minced
• 1 cup frozen peas
• Juice of 1 lime plus extra wedges for serving
• Cilantro and Sriracha for serving
• Cooked white rice optional

Instructions

 

• Slow Cooker Instructions: In slow-cooker, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger on top. Cover and cook on high for 4 hours. Just before serving, add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.
• Stovetop Instructions: In a large pot, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger. Bring to a boil, then stir everything, cover with a lid and turn the heat down to simmer. Cook until chicken is no longer pink. Just before serving, add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.
• Electric Pressure Cooker Instructions: In pressure cooker pot, whisk together red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. Add chicken breast pieces, red bell pepper, onion slices, and ginger on top. Cover and cook on high pressure for 8 minutes. Either use the natural pressure release, OR very carefully (WARNING!) place a towel on the steam valve before releasing pressure. This will keep the soup from spitting everywhere with the steam release. ***EDIT - Let your pressure release naturally for at least 10-20 minutes before attempting to release the steam valve or your risk being burned by the hot liquid. Be careful!*** Add frozen peas and lime juice. Stir to warm up the peas. Serve over rice if desired. Top with cilantro and Sriracha.
• *Brown sugar adds richness to this dish but is totally optional. I have made it with and without, and they are both delicious! Feel free to cut it out completely or only use 1 tablespoon.
• This soup can be served with or without rice. It's great either way!
• Tip: Use the edge of a spoon to peel your fresh ginger.