Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)
Recipe by Fioa from allrecipes.com
Dinner 1 Hr. 5 Mins.
Ingredients
6
6 servings
- •4 boneless chicken breasts, diced
- •2 ½ cups chicken broth
- •2 ½ cups water
- •1 (14 ounce) can coconut cream
- •2 tablespoons Thai garlic chile paste
- •2 tablespoons coconut aminos
- •1 tablespoon lime juice
- •1 teaspoon salt
- •1 teaspoon ground ginger
- •1 teaspoon finely chopped Thai basil
- •1 tablespoon fresh cilantro
Instructions
- Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.
Nutritional Facts
Per 6 servings
- Calories: 321
- Carbohydrate: 9g
- Fat: 25g
- Fiber: 2g
- Protein: 18g
- Sugar: 2g
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