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INSTANT POT CREAMY THAI COCONUT CHICKEN SOUP Recipe

   
 

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     INSTANT POT CREAMY THAI COCONUT CHICKEN SOUP

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   15 minutes

Ingredients
2 T oil
1 small onion, quartered
2 lbs skinless and boneless chicken breast or thighs, cut into cubes
2 T Thai red curry paste (Mae Ploy brand)
1 red bell pepper, cut into strips
6 sdlices galangal, optional
6 kaffir lime leaves, torn and bruised, optional
3 cups chicken broth
2 T fish sauce or salt to taste
 
1 heaping T sugar
3/4 c coconut milk
2 1/2 T lime juice
Cilantro leaves

Instructions
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 or salt and sugar. Cover the pot and select High pressure for 10 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, stirring to mix well. Top with cilantro and serve immediately.
NOTE - if you can't find galangal and kaffir lime leaves you can use a couple lemongrass and skip the two ingredients.


Originally Submitted
11/2/2017





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