shares
Thai Chicken Zucchini Noodle Soup
This Thai chicken zucchini noodle soup is a fast and easy Instant Pot recipe that will be loved by the whole family. This whole30 compliant soup is made with plenty of vegetables and juicy chicken thighs and an absolute must for meal prep and one pot recipes.
Servings Prep Time
8 15minutes
Cook Time
15minutes
Servings Prep Time
8 15minutes
Cook Time
15minutes
Ingredients
  • 6 garlic clovesminced (see notes)
  • 1″piece fresh gingerpeeled & minced (see notes)
  • 1 small yellow oniondiced
  • 3tablespoons red curry paste
  • 1 limejuiced
  • 3cups bone broth- Find Here!or chicken broth
  • 15ounces fire roasted tomatoescanned
  • 1 1/2pounds boneless skinless chicken thighs
  • 1 yellow bell peppersliced
  • 1 head of cauliflowerchopped into florets
  • 4 carrotssliced
  • 15ounces full fat canned coconut milkroughly 1 can
  • 1teaspoon sea salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon turmeric
  • 3-4 large zucchinisspiralized
  • sea saltto taste
  • black pepperto taste
Instructions
  1. On the Instant Pot, select the sauté function and add the oil. Once the oil is simmering (roughly 1 minute), add in the diced onion. Sauté for 3 minutes until slightly tender. Add in crushed garlic and ginger and sauté again, stirring frequently for a few more minutes. You will want the onion to be very soft, nearly translucent and browning in areas.
  2. Add in curry paste, lime juice, broth, tomatoes, chicken, bell pepper, cauliflower, and carrots. Secure the lid attachment and make sure the seal is turned to “sealing”. Select “pressure” and make sure it reads “high pressure” and set the manual time to 12 minutes.
  3. Manually release the pressure and move the seal to “venting”. Be careful doing this– you will want to use a pair of tongs and a kitchen towel as the steam will come out very aggressively. Once the pressure has all been released, open the lid and remove the chicken thighs. Transfer to a cutting board and shred with two forks. Add back into the soup and stir in the canned coconut milk and seasonings. Taste for more salt and pepper if necessary.
  4. Add in the zucchini noodles and give everything a nice, big stir. Serve immediately with green onions, red pepper flakes or fresh Thai chiles and cilantro. Enjoy!
Recipe Notes

If you have a garlic press, I recommend running the ginger and garlic through it instead of mincing with a knife.