Menu

Instant Pot Thai Coconut Soup - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 cups Chicken Broth/Stock
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 1 2/3 cups slice Mushrooms
  • 1 tablespoon Red Curry Paste
  • 1 tablespoon chop Lemongrass

Serving Day Ingredients

  • 13 1/2 fluid ounces Coconut Milk, Canned
  • 3 1/3 tablespoons juice Lime
  • 1/2 cups chop Cilantro, Fresh
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 376 Calories
  • 24g Total Fat
  • 19g Sat Fat
  • 0g Trans Fat
  • 85mg Cholesterol
  • 718mg Sodium
  • 13g Total Carb
  • 0g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days Of Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 10 minutes then release any remaining pressure.
  6. Stir in the coconut milk, lime juice, cilantro, salt and pepper.

© 2024