• Larissa Spafford, NTP

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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