Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai) recipe
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Ingredients
- 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
Nutrition Info
- 320.8 caloriescarbohydrate: 9.2 gcholesterol: 41.5 mgfat: 25.4 gfiber: 1.5 gprotein: 17.6 gsaturatedFat: 21.1 gservingSize: -sodium: 1043.7 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)
Directions
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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.