Nutrition: 338 Calories | 5.8g Net Carbs | 32.5g Protein | 19.2g Total Fat
An easy Instant Pot meal using frozen chicken, this Thai coconut chicken zoodle soup is low carb, packed with flavor, and oh so comforting.
Last week’s post about Thai Butternut Squash Puree got me thinking about another one of my favorite Thai recipes. This Thai coconut chicken zoodle soup is amazing. In the fall, we make it two to three times month. It has canned coconut milk, bell peppers, cilantro, jalapeño, ginger and garlic. So much flavor! It also uses frozen chicken breast, so it’s even easier to pull together. No need to thaw the chicken ahead of time. This recipe is incredibly easy, super delicious and so comforting. There are so many reasons to love it. And we always have a few topping options, so everyone can finish the soup just the way they like it. This is a recipe I love making when family and friends come to visit too. It’s perfect after a busy day, and it’s always a hit.
Put Everything in the Instant Pot (Almost Everything)
Well, almost everything goes in the Instant Pot. Don’t add the noodles or they will turn to mush. First, put frozen chicken breast in the pot. Next, thinly slice bell peppers and add them in. You can use any color you like; I like to use a couple colors for more visual interest. (Beautiful food is more fun to eat right?) Mince up one whole bunch of fresh cilantro, crush a couple cloves of garlic, and grate fresh ginger. Put them in the Instant Pot too.
The final vegetable to cut up is jalapeños. If you want spicy soup, include the seeds and ribs. If you want mild soup, remove the seeds and ribs from the jalapeños. I keep my soup kid friendly by keeping it mild, then we have sriracha as a topping for those who like the heat. No matter how spicy you like you soup, cut off the stem and discard. Then, dice up the peppers, and add them to the pot. Finally, add chicken stock, canned coconut milk, and soy sauce (or liquid aminos). Put the lid on the Instant Pot, seal it and pressure cook on Soup mode for 30 minutes.
Make the Zoodles or Other Noodles
While the soup is pressure cooking, cut up two or three medium zucchinis into noodles. There are lots or ways to do this. A handheld spiralizer works well if the zucchini isn’t too big. A countertop spiralizer is a great option, and so is a mandolin. You can also cut the noodles by hand with a knife and vegetable peeler. I like to cut spiraled noodles a bit smaller with my kitchen scissors. It just makes to soup a little easier to eat, I think. There’s no need to cook the zoodles. The heat of the soup broth will soften the zucchini noodles just enough, so they aren’t mushy and have a great texture.
If you don’t want zucchini noodles, or maybe you’re serving guests who want something different, cook those separately too. Over the years I’ve used a variety of noodles with this soup: rice noodles, soba noodles, and even spaghetti noodles. They all work great, and they can make the soup more filling. Whatever noodles you choose, cook them separately. If you add them to the Instant Pot, they will soak up all your broth and become mushy.
Here’s a great video showing three ways to cut zucchini noodles without a spiralizer.
Shred the Chicken and Serve
After the Thai coconut chicken soup has finished pressure cooking, naturally release the pressure for five to ten minutes. Then, manually release the pressure. If you’re making the soup ahead of time, you can also let it Stay Warm for as long as you need. When you’re ready to serve, use tongs to remove the chicken breast from the pot. Shred the chicken with two forks, and add it back into the soup. To serve, put some zoodles in the bottom of a bowl. Ladle the hot soup over the top. Serve with lime wedges to squeeze over the top, hot sauce and soy sauce. Then, everyone can season the soup just the way they like it. Enjoy.
Other recipes to check out: Instant Pot Split Pea and Ham Soup, Instant Pot Loaded Cauliflower Soup, and Instant Pot Chicken “Rice” Soup with Cauliflower Rice.
Easy Thai Coconut Chicken Zoodle Soup – Instant Pot Recipe
An easy Instant Pot meal using frozen chicken, this Thai coconut chicken zoodle soup is low carb, packed with flavor, and oh so comforting.
Total Time: 60 min
Prep Time: 15 min
Inactive Time: 15 min
Cook Time: 30 min
Ingredients
- 2.5 lbs Frozen Chicken Breast, boneless and skinless
- 2 Bell Peppers
- 1 Bunch Fresh Cilantro
- 2 Jalapeños
- 2 Medium Zucchini
- 4 Cups Chicken Stock
- 2 Cans Coconut Milk
- 2 Tbsp Liquid Aminos or Soy Sauce
- 1 Tbsp Crushed Garlic
- 1 Tbsp Grated Fresh Ginger
- Optional Toppings for Serving: Lime Wedges, Hot Sauce, and Soy Sauce
Directions
- Put the frozen chicken breast in the Instant Pot. Cut the bell pepper in thin slices and finely mince the cilantro. Add the bell peppers and cilantro to the instant pot.
- Cut off the stem of the jalapeños. For mild soup, remove the ribs and seeds from the peppers and discard. Finely dice the jalapeños, and add them to the Instant Pot. For spicier soup, add the ribs and seeds of the jalapeños as desired.
- Crush the garlic and grate the ginger. Add these to the pot along with the chicken stock and coconut milk. Put the lid on the Instant Pot. Pressure cook for 30 minutes in Soup mode.
- While the soup is cooking, cut the zucchini into noodles with a spiralizer or mandolin. If you want shorter noodles, use kitchen scissors to cut to desired size. Set the zoodles aside for later.
- When soup has finished cooking, let the pressure naturally release for 5-10 minutes, and then manually release it. Remove the chicken from the pot with tongs. Shred the chicken and add it back to the pot. You can also let the soup Keep Warm as long as you need.
- Serve the soup by putting zoodles in the bottom of a bowl. Ladle hot soup over the top. Serve with hot sauce, soy sauce and lime wedges to add as desired. Enjoy.
Nutrition:
Yield: 8 servings, Serving Size: about 1.5 Cups
Amount Per Serving: Calories: 338, Total Fat: 19.2g, Saturated Fat: 12.7g, Cholesterol: 68.8mg, Sodium: 1179.2mg, Carbohydrates: 6.8g, Fiber 1g, Sugars: 2.6g, Protein 32.5g
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