Thai Chicken Wild Rice Soup Recipe

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Katrina January 4, 2021

How To Make Thai Chicken Wild Rice Soup

This chicken wild rice soup is filled with Thai flavors and fresh vegetables perfect for a healthy meal. Easy to make in the Instant Pot.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour

Serves:

Ingredients

  • 1lbchicken breasts,boneless skinless
  • 8ozbaby bella mushrooms,thinly sliced, optional
  • 4garlic cloves,minced
  • 2bell peppers,diced, small
  • 2carrots,diced, medium
  • 1white onion,or yellow onion, diced, small
  • 6cupschicken stock
  • 1cupwild rice,uncooked
  • 2tbspfresh ginger,finely chopped
  • 2tbspThai red curry paste
  • 15ozcoconut milk,1 can

Optional garnishes

  • fresh cilantro,chopped
  • fresh lime wedges

Instructions

  1. Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger, and Thai chili paste in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 30 minutes.  Let the Instant Pot rest for an extra 10 minutes (natural release). 

  3. Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid.

  4. Transfer the cooked chicken to a separate plate and shred into bite-sized pieces with two forks.

  5. Add the shredded chicken and coconut milk to the soup and stir gently until combined. Taste and season with salt, pepper, and/or additional curry paste as needed.

  6. Serve warm, garnished with cilantro and a squeeze of lime juice.

Nutrition

  • Calories: 378.09kcal
  • Fat: 19.47g
  • Saturated Fat: 12.24g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 3.85g
  • Polyunsaturated Fat: 1.92g
  • Carbohydrates: 30.96g
  • Fiber: 3.43g
  • Sugar: 6.81g
  • Protein: 22.34g
  • Cholesterol: 42.06mg
  • Sodium: 337.97mg
  • Calcium: 49.12mg
  • Potassium: 799.68mg
  • Iron: 3.63mg
  • Vitamin A: 207.10µg
  • Vitamin C: 46.18mg
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