Instant Pot “Clean” Thai Chicken Soup
It is customary after the Winter holidays that we introduce light recipes in January that 
complement many folks desire to rebalance their bodies.
We are delighted to have Marcy Kirshenbaum of Enhance Nutrition to guide us with her wisdom. Marcy’s own personal experiences over two decades coupled with her credentials have shaped her practice. She uses nutritional therapy to help her clients through individualized nutrition programs. There is no calorie counting involved!
” I give recipes to clients and adjust/suggest changes based on each individual. Recipes are just an added perk for my clients who need some healthier meal ideas. Mainly, I assist people in making lifestyle changes based on functional medicine tests to address their health issues.”
If you’re looking for a delicately Thai infused broth with a hint of creamy coconut, then this is for you. It has very clean taste and the poached chicken is succulent and juicy. This lasted me a whole week and I was able to use the last few cups of broth in a Thai Red Curry on a Friday night.
- 2 stalks celery, sliced into 1” pieces
- 2 whole carrots, 1” pieces chopped
- 1 leek, 1” pieces chopped
- 1 medium onion, quartered
- 4 cloves garlic, halved
- 2 inch piece ginger, peeled
- 1 tsp whole coriander seeds
- 1/2 tsp black pepper
- 2 stalks lemongrass
- 4 kaffir lime leaves *found in most grocery stores or specialty Asian grocers
- 1/2 tsp salt
- 1 whole chicken (4lbs), or chicken pieces, bone in, skinless 2 1/2 lbs
- 2 quarts water
- 1/2 can full-fat coconut milk
- 2 cups kale, chopped
- 1/4 tsp cayenne pepper / red pepper flakes
- lime juice
- Thai fish sauce
- put the celery, carrot, leek, onion, garlic, ginger, coriander seeds, black pepper, lemongrass, lime leaves, salt and chicken pieces or whole chicken, into the Instant Pot and cover with the 2 quarts of water
- secure Instant Pot lid
- set pressure valve to Sealing
- cook on Manual for 25 minutes
- leave to stand for 10 minutes
- turn the dial to Venting to Quick Pressure Release
- If using a whole chicken, remove chicken and pull if from the bones and discard the skin (it will fall off easily)
- drain vegetables and discard, keeping the broth
- return the chicken back to the broth and serve over handful of kale
- stir in any condiments
- 2 tbsp Thai Red Curry Paste
- 2 cups leftover Clean Thai Chicken Broth
- 1 cup leftover chicken
- 1/2 can coconut milk
- lime juice to taste
- 1 packet green beans
- 2 sheets noodles, pre-cooked
- in a saucepan heat the red curry paste
- stir in the broth, chicken, coconut milk, lime juice and green beans and cook until the chicken is reheated and the green beans al dente, 3-4 minutes
- stir in the pre-cooked noodles and serve
- 2 stalks celery, sliced into 1” pieces
- 2 whole carrots, 1” pieces chopped
- 1 leek, 1” pieces chopped
- 1 medium onion, quartered
- 4 cloves garlic, halved
- 2 inch piece ginger, peeled
- 1 tsp whole coriander seeds
- 1/2 tsp black pepper
- 2 stalks lemongrass
- 4 kaffir lime leaves *found in most grocery stores or specialty Asian grocers
- 1/2 tsp salt
- 1 whole chicken (4lbs), or chicken pieces, bone in, skinless 2 1/2 lbs
- 2 quarts water
- 1/2 can full-fat coconut milk
- 2 cups kale, chopped
- 1/4 tsp cayenne pepper / red pepper flakes
- lime juice
- Thai fish sauce
- put the celery, carrot, leek, onion, garlic, ginger, coriander seeds, black pepper, lemongrass, lime leaves, salt and chicken pieces or whole chicken, into the slow cooker and cover with the 2 quarts of water
- cover and cook for 7-8 hours LOW / 3 1/2 hours HIGH
- If using a whole chicken, remove chicken and pull if from the bones and discard the skin (it will fall off easily)
- drain vegetables and discard, keeping the broth
- return the chicken back to the broth and serve over handful of kale
- stir in any condiments
- Friday night Thai Red Curry
- 2 tbsp Thai Red Curry Paste
- 2 cups leftover Clean Thai Chicken Broth
- 1 cup leftover chicken
- 1/2 can coconut milk
- lime juice to taste
- 1 packet green beans
- 2 sheets noodles, pre-cooked
- in a saucepan heat the red curry paste
- stir in the broth, chicken, coconut milk, lime juice and green beans and cook until the chicken is reheated and the green beans al dente, 3-4 minutes
- stir in the pre-cooked noodles and serve
“Supporting your unique nutritional needs allows your body to function effectively and efficiently and to maintain a balanced state of health and wellness.”
– Marcy Krishenbaum
