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This Instant Pot Ginger Chicken and Whole Grain Noodles can be served as a hot or cold soup. It's super for any time. This recipe was inspired by COVID-19 and the need it's caused for hot soup recipes. Covid causes sore throat and flu-like symptoms. Ginger and hot chicken broth help soothe the throat and the warm broth and noodles help give you the strength to get back into life.

Background content: As of this writing a new variant of Covid-19 is on the rise. I thought the warming spice ginger with some comforting noodles would be a good way to help ease the stress. You can make it as a hot or cold soup, or just as hot or cold noodles, making it great for any time of year.
This was inspired by my other Ginger Thai recipe, on this site, and pairs well with a hearty whole grain rice. You can also just eat it on it's own as a hearty warm dish.
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Ingredients
I like to try to eat a lot of colorful vegetables and use whole food, and natural ingredients. This recipe is one you can really do that with and feel good you are eating natural ingredients.

- Chicken Breasts
- Whole grain or low-carb noodles
- Baby spinach
- Chopped garlic
- Ginger cut into matchsticks
- Lime wedges
- Onion
- Bell or sweet peppers and Thai peppers for to add heat
- Mushrooms
- Thai Basil
- Baby Spinach
- Low fat coconut milk
- Eggs
- Thai Red Curry or Noodle Paste
See recipe card for quantities.
Instructions
This is a really simple dish to make using the Instant Pot. You start by turning the instant pot to the saute setting.

Saute the curry paste, garlic, onions, and chicken until cooked through. Add in the coconut milk and veggies and anything else you want and then close the instant pot with the vent open. Hit the "soup" button and let it do its instant pot thing.


Add your noodles to the bowl and serve with the soup on top.

Top with Boiled Egg, Lime Wedges and Thai basil.
Hint: You can always add salt and seasonings later. Start healthy and bland and try to follow your doctor's advice if they tell you to cut down on carbs and saturated fats like mine always tells me. Just have a condiments basket, with fish sauce, chili oil, low sodium soy sauce, and salt and pepper, like they have at Thai restaurants for adding seasoning.

Substitutions
- Chicken - instead of chicken just use a vegan option.
- Lower-carb noodles - You can find low-carb alternatives for noodles like zero noodle brand noodles or these shitaki noodles. There are increasingly more options.
Variations
- Spicy - add Thai pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add a shit ton of other veggies, coconut cream and palm sugar.
- Kid friendly - add crushed potato chips (ketchup chips!)
Equipment
Here's an affiliate link to a basic Instant Pot.
Storage
You should be able to store this for several days. Finished this pot after about 3 days in the fridge. It gave it a little more flavor.
Top tip
Don't add to much Thai pepper initially if you have guests, you can always add more later.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Healthy Easy Instant Pot Ginger Chicken and Whole Grain Noodles
Equipment
- 1 Instant Pot
Ingredients
- 2 Chicken breasts
- 1 cup Baby spinach
- 8 oz Whole Grain Noodles
- 2 tablespoon Garlic Chopped
- 2 tablespoon Ginger Cut into matchsticks
- ½ cup Onion Chopped
- ½ cup Bell Pepper Chopped
- ½ cup Mushrooms Sliced
- 2 tablespoon Red Curry Paste Or Thai Noodle Paste
- 4 cups Light coconut milk
- 4 Eggs Hard boiled
- 1 Cup Thai Basil
Instructions
- Turn the Instant Pot to Saute mode.
- In a little oil, Saute the paste, garlic, ginger, chicken and onions until cooked. Add the coconut milk and then the veggies and mix well to combine.
- Open the vent, hit cancel then turn on soup mode and cook for 15 minutes.
- Let vent and then open, taste and adjust as needed.
- Plate toped with sliced boiled egg and thai basil
Nutrition
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience, so double-check your safety precautions. When in doubt throw it out and ask your doctor if you have specific dietary concerns.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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