A delicious and healthy Thai Chicken Soup with Spring Vegetables made in just 15-minutes in a pressure cooker. Gluten free and dairy free too!
Thai Chicken Soup with Spring Vegetables
Spring is in full force and I am loving the fresh produce and quick, lightened-up meals like this easy, fast, and delicious Thai chicken soup with spring veggies so I can spend less time in the kitchen and more time outside! May is really one of my favorite months of the year and I’m pretty excited it’s also the May Long Weekend! Living in a cold northern climate, this month just brings me so much joy as the days finally become warmer, the trees all begin to blossom, and I can finally walk barefoot in our backyard. It seems to be in May that I kind of “emerge from my cocoon” of being inside all winter and start running, biking, hanging out in the yard, and even bringing my computer outside to work in the sunshine.
Justin and I love to bike so in the evenings and on weekends we’ll often eat a quick dinner then pop Hemsley in the Chariot (a stroller with a bike attachment) and head out for a nice bike ride through the ravine in our neighborhood. Having easy meals that I can make in a flash at this time of year is essential, and now I officially have the ultimate tool in my kitchen to help me with this. I recently got my hands on the Crock-Pot Express Crock Multi Cooker, which is essentially a slow-cooker and a pressure-cooker all-in-one!
The Crock-Pot Express Crock has 8 pre-set pressurized settings so there’s tons of options for fast, and I mean fast, one-pot meals. I’ve already made paleo sweet and sour meatballs, healthy chicken shawarma, this thai soup, and even apple crisp in this awesome kitchen appliance and I’m still amazed at how quickly it cooks. Not only that, the cleaning is a breeze as the pot is non-stick and dishwasher safe.
When we want to get out for a bike ride in the evenings, having a meal that doesn’t take an hour to prepare and require lots of clean up is perfect! This tasty Thai Chicken Soup is full of perfectly cooked chicken thighs (that seriously fall apart they are so tender, thanks to the Crock-Pot Express Crock!), spring vegetables, rice-stick noodles, coconut milk, and the perfect amount of red curry paste, lime, ginger, and garlic. It’s my version of a warming winter dish that’s been perfectly lightened up for spring and warmer weather. I never stray away from fresh, light soups even in the spring or summer.
If you aren’t into noodles or want an even lighter soup, you can easily omit them from the recipe and enjoy the delicious and simple coconut milk broth on it’s own with just the veggies and chicken. When I was making this soup I wanted to keep some of the ingredients as fresh as possible so I added the chicken thighs, broth ingredients, bell pepper, edamame beans, and mushrooms to the Express Crock, set it on the 15-minute poultry setting, then after it was done cooking I just stirred the fresh spinach, warm peas, and cooked noodles into the hot soup.
The Thai chicken soup garnishes are also optional but I highly, highly recommend them as they make this soup even lighter and more refreshing and perfect for springtime. The radishes and sliced onion add crunch, cilantro adds a beautiful herby flavour, and the toasted sesame seeds are the perfect cherry-on-top.
If you are a fan of quick, easy meals, enjoy simple clean-up, and need a space saving small appliance with multiple capabilities, I definitely recommend adding the Crock-Pot Express Crock Multi Cooker to your kitchen. It has not disappointed and can even make the most novice cook feel like a chef.
- 8 skinless, boneless chicken thighs
- 1 can full-fat coconut milk
- 1 cup chicken broth
- Juice of ½ a lime
- 1 tsp crushed garlic
- 1 tsp minced ginger
- 1 tablespoon coconut palm sugar (or honey)
- 1 tsp minced lemongrass (optional)
- 1 heaping tablespoon red thai curry paste
- ½ cup sliced onion
- 1 red bell pepper, sliced
- 4 large mushrooms, sliced
- ½ cup cooked peas
- 1 cup fresh spinach
- 2 cups cooked rice stick noodles
- Soup Garnishes:
- ¼ cup sliced radish
- 1 teaspoon toasted sesame seeds
- 1-2 hot thai chilies, chopped (optional)
- ½ cup fresh cilantro
- 4 wedges of lime
- In the Crock-Pot Express Crock (or an electric pressure cooker) add the chicken thighs, coconut milk, chicken broth, lime juice, garlic, ginger, coconut palm sugar (or honey), lemongrass, red curry paste, onion, bell pepper, and mushrooms and stir to combine until everything is well incorporated.
- Turn the Express Crock on and select the “Poultry” setting. Close the lid and set to the lock position and make sure the steam release latch is on the no steam setting.
- The Express Crock will automatically pressurize and set for a 15-Minute cook time. While the soup is cooking in the Express Crock prepare the noodles by following package instructions, once cooked rinse noodles with cold water and set aside.
- When the soup is finished cooking in the Express Crock, carefully move the steam release latch to the open setting to release the steam and once steam is no longer coming from the steam release opening, remove the lid on the Express crock and add the cooked peas (if using frozen peas make sure they are completely thawed), fresh spinach, and cooked noodles to the hot soup. Stir everything to combine.
- Divide the soup between 4 bowls and garnish each bowl with a wedge of lime, sliced radish, a small bunch of cilantro, and a sprinkle of chopped red chilies (if using) and toasted sesame seeds.
Are you a fan of soups in the springtime, which are your favorite fast and easy go-to’s? Tell me about it in the comments! Be sure to pin the photo below to save this post for later and of course, share the love!
Have a wonderful Sunday and enjoy your long weekend!
Disclaimer: This post was made in partnership with Crock-Pot but as always the thoughts and opinions are my own.
