Instant Pot Low-Carb Thai Chicken Kelp Noodle Soup
A fragrant Thai-inspired soup combining tender shredded chicken with aromatic lemongrass, ginger, and coconut milk in a rich homemade broth. Kelp noodles replace traditional rice noodles for a low-carb alternative that doesn't compromise on flavor. The Instant Pot streamlines the process by cooking the chicken and creating the stock simultaneously. Fresh lime juice, fish sauce, and turmeric deliver authentic Thai flavors while broccoli and mushrooms add texture and nutrition. Perfect for weeknight dinners when craving something warming yet healthy, this soup satisfies without the carb load of traditional noodle soups.
Ingredients
- 1 lb chicken thighs
- 6 ½ cups water
- 2 tbsp virgin coconut oil
- 1 medium yellow onion
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small red chilli pepper
- 1 lemongrass
- 2 tbsp fish sauce
- 1 can coconut milk
- 4 tbsp fresh lime juice
- ½ tsp turmeric powder
- ¼ tsp black pepper
- 1 tsp sea salt, or to taste
- 1 ½ cups brown mushrooms or Asian mushrooms, sliced
- 1 ½ cups broccoli florets
- 1 pack kelp noodlesshirataki noodles1:1ketolow-carb
similar texture
- 2 tbsp fresh cilantro or green onions, chopped
- fresh chillies(optional)
- lime wedges(optional)
Instructions
- 1
Place chicken thighs in Instant Pot with water
- 2
Cover and set valve to sealing, cook on poultry setting with natural release
- 3
Remove chicken with tongs, pour stock into saucepan and set aside
- 4
Shred chicken meat, discard skin and bones
- 5
Chop onion, garlic, ginger and chillies
- 6
Cut lemongrass in half lengthwise
- 7
Slice mushrooms and chop broccoli
- 8
Wipe Instant Pot clean and set to saute
- 9
Add coconut oil then onion, garlic, ginger, chillies and lemongrass
- 10
Cook aromatics for 3-5 minutes
- 11
Add fish sauce, coconut milk, lime juice, turmeric, black pepper, salt, mushrooms, broccoli and reserved stock
- 12
Bring to boil over high heat
- 13
Reduce to medium and cook 5-8 minutes until vegetables are crisp-tender
- 14
Switch off Instant Pot and add kelp noodles and shredded chicken
- 15
Remove lemongrass before serving
- 16
Serve hot with fresh chillies, cilantro and lime wedges
Tips
If you don't have an Instant Pot, simmer chicken thighs in water for 45-60 minutes until tender, then proceed with recipe using a regular pot.
Kelp noodles can be found in the refrigerated section of health food stores or ordered online. Rinse thoroughly before adding to soup.
For extra heat, keep some chilli seeds when chopping or add a dash of sriracha to individual bowls.
Good to Know
Refrigerate for up to 4 days in covered containers. Store noodles separately if possible to prevent them from absorbing too much liquid.
Can make chicken stock and shred chicken up to 2 days ahead. Prep vegetables day of serving for best texture.
Serve immediately while hot. Provide lime wedges and fresh chillies on the side for individual customization.
Common Mistakes
Don't skip the natural pressure release or chicken will be tough.
Add kelp noodles at the very end to prevent them from becoming mushy.
Remove lemongrass before serving to avoid unpleasant woody texture.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture
FAQ
Can I make this without an Instant Pot?
Yes, simmer chicken thighs in water for 45-60 minutes until tender, then follow the remaining steps in a regular pot on the stovetop.
How long do kelp noodles keep in the soup?
Best eaten immediately. If storing, keep noodles separate and add when reheating to prevent them from breaking down and becoming mushy.
Can I freeze this soup?
Yes, freeze for up to 3 months without the noodles. Add fresh kelp noodles when reheating the thawed soup for best texture.