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Ingredients
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4 boneless chicken breasts, diced
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2 ½ cups chicken broth
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2 ½ cups water
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1 (14 ounce) can coconut cream
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2 tablespoons Thai garlic chile paste
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2 tablespoons coconut aminos
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1 tablespoon lime juice
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1 teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon finely chopped Thai basil
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1 tablespoon fresh cilantro
Directions
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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®). 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.
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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.
Nutrition Facts (per serving)
321 | Calories |
25g | Fat |
9g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 321 | |
% Daily Value * | |
Total Fat 25g | 33% |
Saturated Fat 21g | 106% |
Cholesterol 42mg | 14% |
Sodium 1044mg | 45% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 18g | 35% |
Vitamin C 3mg | 3% |
Calcium 18mg | 1% |
Iron 2mg | 11% |
Potassium 321mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.