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Pressure Cooker Thai Tom Kha Soup Recipe

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This recipe for Pressure Cooker Thai Tom Kha Soup is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs skinless chicken breasts or Thighs
1 T canola oil
8oz baby bella mushrooms sliced
1/2 t salt
1 red bell pepper cut in chunks
1 onion cut in chunks
1 Jalapeņo seeds removed and finely chopped
1 T fresh gingerroot, peeled finely chopped
lemon grass paste
1 1/2 c chicken broth
1 T soy sauce
2 14 oz can full fat coconut milk
1 lime
Directions:
Directions:
With this recipe, you will fully prepare the soup then freeze it.

1. Set the cooker to Sear and heat the oil in the inner pot for 3 min.
2. Add the mushrooms and salt and saute for 6-8 minutes (until most of the liquid is
cooked out of the mushrooms)
3. Add chunks of bell pepper, onion, chopped jalapeno, ginger, lemon grass and
saute for 3-4 minutes in the cooker. Press cancel on the pressure cooker
5. Add the raw chicken, chicken broth and soy sauce. Lock the lid and select
soup/stock setting. Adjust the time to 7 minutes and press start.
6. In a medium bowl, whisk coconut milk until smooth
7. When the timer is up, press Cancel. Press the steam-release button to manually
release the pressure. Remove the chicken to a bowl and chop into chunks. Add
the chicken back into the cooker inner bowl
8. To temper the coconut milk, add 1/4 cu of the hot broth at a time to the coconut
milk until it is warm. Stir the warmed coconut milk into the pot. Add fresh lime
juice and stir well.

9 Freeze. I like to freeze soup in individual bowls.

 

 

 

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