Thai Chicken Zucchini Noodle Soup | Diaries Of Nia

Thai Chicken Zucchini Noodle Soup

Thai Chicken Zucchini Noodle Soup


Ingredients:
1 1/2 pounds boneless skinless chicken thighs
1 yellow bell pepper sliced
1 head of cauliflower chopped into florets
4 carrots sliced
15 ounces full fat canned coconut milk roughly 1 can
## CLICK TO SEE FULL RECIPES ##

Instructions:
  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction : https://themovementmenu.com/recipes/thai-chicken-zucchini-noodle-soup/



  • Rated 4/5 based on 40 Reviews