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  • Larissa Spafford, NTP

Instant Pot or Slow Cooker Thai Chicken Soup Recipe

Instant Pot or Slow Cooker Thai Chicken Soup Recipe

This delicious soup is one of my favorite winter time meals that everyone in my family enjoys. I hope you enjoy it too!

Serves 6-8


27 oz full fat coconut milk 1 lb boneless skinless chicken thighs 10 cups chicken bone broth or stock 6 Tbs coconut aminos 4 Tbs fish sauce juice from 2 limes zest from 1 lime 1 large yellow onion, chopped 4 oz crimini mushrooms, quartered or sliced 10 cloves garlic, minced or crushed 4 inch piece fresh ginger root, peeled and minced 1 1/2 tsp unrefined sea salt cilantro for garnish

Instructions: Add all ingredients to instant pot or slow cooker. For instant pot, cook on soup setting. For slow cooker, cook on low for 5 hours. Remove chicken, use 2 forks to shred, return to instant pot or slow cooker and stir. Garnish with cilantro and your favorite hot sauce. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.


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