15-Minute Thai Chicken Soup with Spring Vegetables
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/15-minute-thai-chicken-soup-with-spring-vegetables/