Why recepie famous for?
This keto Thai chicken soup has that perfect combination of Thai flavors: a balance of spicy, salty, sweet, and sour, all made easy with your reciperian
Ingredients
4 boneless chicken breasts, diced
2 1/2 cups chicken broth
2 1/2 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(R)). 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.
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