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.
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
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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.
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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).
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Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid.
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Transfer the cooked chicken to a separate plate and shred into bite-sized pieces with two forks.
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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.
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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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