Recipes....Creamy Thai Coconut Chicken Soup Pinterest yummy
Ingredients:
2 tablespoons oil
1 small onion, quartered
2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes
2 tablespoons Thai red curry paste (Mae Ploy brand)
1 red bell pepper, cut into thick strips
6 slices galangal, optional
6 kaffir lime leaves, torn and bruised, optional
3 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
Cilantro leaves
Method:
Turn on the Saute mode on your Instant Pot. Add the onion and saute for 10 seconds before adding the chicken. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well. Add the chicken broth, fish sauce and sugar. Cover the pot and select High pressure for 6 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the coconut milk and lime juice to the soup, stir to mix well. Top with cilantro and serve immediately.
Cook’s Notes:
If you can’t find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma.
Cookpad
Ingredients:
2 tablespoons oil
1 small onion, quartered
2 lbs skinless and boneless chicken breast or chicken thighs, cut into cubes
2 tablespoons Thai red curry paste (Mae Ploy brand)
1 red bell pepper, cut into thick strips
6 slices galangal, optional
6 kaffir lime leaves, torn and bruised, optional
3 cups chicken broth
2 tablespoons fish sauce or salt to taste
1 heaping tablespoon sugar
3/4 cup coconut milk
2 1/2 tablespoons lime juice
Cilantro leaves
Method:
Turn on the Saute mode on your Instant Pot. Add the onion and saute for 10 seconds before adding the chicken. Saute the chicken until the surface turns white. Add the Thai curry paste, bell peppers, galangal and kaffir lime leaves (if using), stir to mix well. Add the chicken broth, fish sauce and sugar. Cover the pot and select High pressure for 6 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the coconut milk and lime juice to the soup, stir to mix well. Top with cilantro and serve immediately.
Cook’s Notes:
If you can’t find galangal and kaffir lime leaves (they are hard to find unless you go to a good Asian store), you can use lemongrass and skip the two ingredients. Lemongrass is not a substitute for both galangal and kaffir lime leaves but it will infuse the soup with its unique fragrance and aroma.
Cookpad
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