This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don’t add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (8 ounce) package spaghetti
- 1 cup coconut milk
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced, or more to taste
- 1 teaspoon white sugar (Optional)
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon ground black pepper
- 1 ½ cups cooked shredded chicken
- 2 roma (plum) tomatoes, diced
- ½ cup bean sprouts
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 3 green onions, chopped
- 1 (5 ounce) package arugula
- 1 lemon, zested
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
- Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 13 g |
| Sodium | 194 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used a full can of coconut milk. Poured the sauce over leftover pasta and let stand for 15 minutes. Topped with fresh prawns. Awesome !
Fresh, easy and a great way to repurpose leftover chicken. I used the entire 12 oz. can of coconut milk and added in chopped straw mushrooms with the bean sprouts for extra flavor. I winged the herbs and it still came out amazing. It has a creamy lemon basil taste to it with good bite from al dente spaghetti and the straw mushrooms. I would recommend this to anyone that loves lemon.
This was just okay. I Wasn’t a huge fan of the flavor of this sauce. A little too acidic and not the nice creaminess I was hoping for with the coconut milk, I would say the lemon is the dominant flavor. The whole family ate it, but not something we will make again. I did add some shredded carrot and cucumber to the bed of salad and I liked the idea of a warm noodle dish over salad. It had a nice fresh feeling for a pasta dish.
Great for leftover chicken- needed more salt.
This was OK, but bland. Needed more coconut milk, more lemon and maybe more pepper flakes. My husband didn’t like the unwilted arugala, better if you toss it in with the hot pasta and let it wilt.
This tastes like summer.