Instant Pot Thai Lemongrass Soup with Chicken – Low Carb Recipe

Nutrition: 131 Calories | 5.5g Net Carbs | 18.6g Protein | 3.1g Total Fat

With hearty chicken thighs, tender vegetables, and a deep, flavorful broth, this Instant Pot Thai lemongrass soup is a great addition to your soup rotation.

Looking for a new soup experience? This one has a bunch of flavor from a few easy ingredients. The first time I received lemongrass in my weekly vegetable delivery, my mind went straight to Thai food. I pulled out some of my favorite Thai inspired ingredients and came up with this delicious chicken and vegetable soup. The Instant Pot helps create a really deep flavored broth that tastes like it’s been cooking all day. Add in some chicken thighs and chopped vegetables, and you have an amazing meal that will warm you to the core. This Instant Pot Thai lemongrass soup is easy, healthy, and the whole family loves it. A perfect addition to your soup rotation.

Whisk Together Some Thai Inspired Flavors

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To make this recipe super easy, mix everything together inside the inner pot from your Instant Pot. First, zest and juice two limes, and add it all to your pot. Next, grate in some fresh ginger. A microplane zester works great for this. Finally, add in finely minced garlic, brown sugar Splenda blend, soy sauce and fish sauce, and then whisk it all together. You could also use brown sugar or your favorite substitute instead of the Splenda blend. Fish sauce is kind of a Thai food secret weapon. A little bit adds a great depth of flavor to your recipes, and it doesn’t taste fishy at all. Similar to soy sauce, fish sauce adds a lot of salt, so always taste before adding more salt.

Add Lemongrass and Green Onion

Now it’s time to add the lemongrass. If you’ve never worked with lemongrass, the stalks can be tough. So, cut off the woody tips and the root ends and throw them away. Finely slice the upper green stalk, and leave the tougher white stalk whole. Next, slice up a few green onions, discarding the roots and any limp leaves. Set aside some of the cut green onions for serving. Then, add the rest of the onions and all the sliced lemongrass to the mixture in the pot. Whisk everything together. Finally, add the whole white lemongrass stalks to the pot too. You’ll pull these out later, similar to adding bay leaves to your soup.

Chicken, Vegetables and Stock

Now that you’ve mixed up the flavor base for your Thai soup, it’s time for the chicken and vegetables. So, put some frozen boneless, skinless chicken thighs right in the pot. There’s not need to thaw them. Easy right? Then, slice carrots and chop a red bell pepper, and add them in too. Lastly, chop up some bok choy starting with the leaves all the way through to the stalks. Throw away the bottom of the stalks, and add the rest your Instant Pot. Bok choy is a fun addition to soup. The leafy tops cook up like spinach or kale while the stalks are similar to celery. You get two great textures out of one vegetable. Add chicken stock to the pot, and put the pot back in the pressure cooker base.

Time to Pressure Cook

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Once all of the ingredients are in the Instant Pot, it’s time for pressure cooking magic. Put the lid on your Instant Pot. Make sure the valve is set to “Sealing.” Then, pressure cook on Soup Mode for thirty minutes. You can release the pressure immediately, or let the soup keep warm until you’re ready. When it’s time to serve, remove the whole lemongrass stalks from the soup and throw them away. Then, take out the chicken, and shred it with two forks. Add the chicken back to the soup. Serve the soup sprinkled with the extra green onions as a garnish. Enjoy.

Other recipes to check out: Thai Coconut Chicken Zoodle Soup, Thai Butternut Squash Puree, and Shrimp Pad Thai.

Instant Pot Thai Lemongrass Soup with Chicken – Low Carb Recipe

With hearty chicken thighs, tender vegetables, and a deep, flavorful broth, this Instant Pot Thai lemongrass soup is a great addition to your soup rotation.

Total Time: 1 hour 20 min
Prep Time: 20 min
Inactive Time: 20-30 min
Cook Time: 30 min

Ingredients

• 2 lbs Chicken Thighs, boneless and skinless, no need to thaw
• 3 Stalks Lemongrass
• 1 Red Bell Pepper
• 1 Cup sliced Carrots
• 12 oz Bok Choy, 3 small bunches
• 10 Cloves of Garlic
• 2 Tbsp Fresh Ginger, grated
• 3 Green Onions
• 2 Limes
• 2 Tbsp Brown Sugar Splenda Blend
• 6 Cups Chicken Stock
• 1/4 Cup Fish Sauce
• 1/4 Cup Soy Sauce

Directions

1. Mince the garlic. Juice and zest the limes. Grate the ginger. Inside the Instant Pot, whisk together the minced garlic, grated ginger, lime juice, lime zest, fish sauce, soy sauce and brown sugar blend.
2. Cut off the root ends of the green onions and discard. Slice the green onions. Add the whites and part of the greens to the pot, about a 1/4 cup total. Reserve the remaining sliced green onions for garnish.
3. Cut off the ends and woody tips of the lemongrass and discard. Finely slice the tender green part of the lemongrass and save the remaining white stalks. Whisk the green onions and sliced lemongrass in with other ingredients. Add the whole white lemongrass stalks to the pot.
4. Slice the carrots, chop the bell pepper and slice the bok choy. Add these to pot along with the frozen chicken thighs and chicken stock.
5. Put the lid on the Instant Pot and seal the valve. Pressure cook the soup on Soup Mode for 30 minutes. It will take 20-30 minutes to come to pressure.
6. After cooking, release the pressure or let the soup stay warm until you’re ready to eat. Before serving, remove the whole white lemongrass stalks from the soup and discard. Take out the chicken, and shred it with two forks. Add the chicken back to soup. Serve with the reserved sliced green onions as garnish. Enjoy.

Nutrition: 

Yield: 12 servings, Serving Size: 1 Cup

Amount Per Serving:  Calories: 131,  Total Fat: 3.1g, Saturated Fat: 0.7g,  Cholesterol: 63.5mg, Sodium: 1289.8mg, Carbohydrates: 6.6g, Fiber 1.1g, Sugars: 3.7g, Protein 18.6g

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