Instant Pot Thai Coconut Lime Chicken Soup with Noodles
A fragrant, warm, fresh and zesty soup that is insanely delicious and super nutritious! Start with a whole chicken, garlic, cilantro, and fresh ginger, then thanks to the instant pot, dinner is done in about 35 minutes!
4cupsswiss chardor other leafy green like spinach or kale
8ouncesnoodles*see notes for options*
Toppings
fresh sliced chili
fresh cilantro leaves
lime wedge
Instructions
Remove the bag of giblets from inside the cavity of the chicken (if the chicken came with them). Wash the chicken well and dry with paper towels.
Add chicken to the insert of your instant pot, sprinkle with salt and pepper and cover with ginger, garlic, onion, chilis, cilantro stems, and chicken broth.
Carefully place the lid on instant pot and turn to locked position. Once the lid is locked turn the vent to the "sealing" position.
Select the manual setting to 25 minutes. After 25 minutes allow the pressure to naturally release for 10 minutes, then turn the vent valve to "venting" and carefully allow the remainder of the pressure to release.
Carefully remove the chicken from the broth. It should be fall off the bone tender. Set aside.
Thai Coconut Lime Broth
Using a fine mesh sieve strain the broth over a large bowl. Return the broth to the instant pot. Add coconut milk through sea salt (all ingredients from teh broth section). Stir well to combine.
Replace the lid and lock in place. Turn the vent to "sealing" position. Press the manual button and set to 3 minutes.
While broth is getting all fragrant and perfect, shred your chicken and set aside.
Cook noodles according to package instructions (see notes on why I don't do this step in the instant pot)
After 3 minutes allow broth to natural release for a few minutes and then gently turn the vent valve to the "venting" position and carefully manually release the pressure.
Remove lid, add swiss chard to the hot broth and stir until gently wilted (about 1 or 2 minutes)
Plating
Ladle broth into bowls, add shredded chicken, noodles, fresh cilantro, sliced chilis (optional), and an additional squeeze of lime juice.
Notes
I make the noodles separately because I don't like soggy noodles and I haven't found an instant pot recipe that produces al dente noodles yet. If you have one, send it to me!
I used a Korean noodle in this dish because I am all about fusion ;-) Or because a new Korean market opened in my neighborhood and I had to buy all the new things!
You can use angel hair pasta or really any noodle that you like
I have never tried this with chicken breast, but I imagine it would work. To be totally frank, I find that chicken breast does not come out well in the instant pot and I personally love using a whole chicken.
Nutrition facts are for the whole chicken, as I mentioned in the instructions you will have quite a lot of chicken meat and may want to reserve half for another recipe.