Name: Thai Chicken Coconut Soup
Prep time: 10 min
Total time: 30 min
Yield: Makes: 4 first-course servings
Cuisine: Thailand
Ingredients: 3 fresh Asian lime leaves, torn in half and crushed to release essential oils; 1 plump stalk lemongrass, prepped, bruised and cut into 3 segments; 3 to 6 green and/or red Thai chilies, crushed with the butt of a knife (remove the seeds if you don’t like it too spicy); 1 (13½-ounce/400-ml) can coconut milk; ¼ cup (60 ml) fresh lime juice (1 large lime); Handful cilantro/coriander leaves; 6 thin slices fresh galangal; 1 teaspoon coconut palm sugar or ½ teaspoon brown sugar; ¼ cup (60 ml) fish sauce; 2 cups (480 ml) low-sodium chicken stock; ½ cup fresh mushrooms like oyster or shiitakes, sliced (2 ounces/60 g); 6 ounces (170 g) boneless, skinless chicken breast or thighs, sliced into bite-sized pieces

Preparation info

Makes:
4
first-course servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

This Thai soup has such complex flavors that it belies how simple it is to prepare. Your hardest task will be hunting down the ingredients, especially galangal. But trust me, it’s worth the effort! Add a bowl of rice to make a meal out of it, and/or serve with other Thai dishes.

Ingredients

6 ounces (170 g) boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
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Method

Mix together the chicken, mushrooms, chicken stock, fish sauce, sugar, galangal, lime leaves, lemongrass and chilies in your Instant Pot^®.
Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 5 minutes. Make sure the steam release valve is sealed. Once pressurized (6 to 9 minutes), the cook cycle will start. When the timer beeps, let the pressu