Tom Kha-Style Chicken and Coconut Milk Soup
By using your pressure cooker to make this spicy Thai soup, you’ll get to eat faster, thanks to this appliance’s quick cooking method. Not only that, but you’ll also enhance…
Instructions
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1
Preheat the container of your pressure cooker on the Sauté function for 2 minutes. Soften the white parts of the green onions, ginger and lemongrass in the oil for 2 minutes.
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2
Add the lime leaves, broth, chicken, mushrooms, fish sauce and chili paste. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 7 minutes.
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3
When ready, let your pressure cooker depressurize naturally (about 10 minutes), then remove the lid. Remove the ginger, lemongrass and lime leaves and compost. Stir in the coconut milk, lime juice and cane sugar. Adjust the seasoning.
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4
Divide the soup among four large bowls, filled with cooked rice noodles, if desired. Garnish with the green parts of the green onions, lime wedges and cilantro.
By using your pressure cooker to make this spicy Thai soup, you’ll get to eat faster, thanks to this appliance’s quick cooking method. Not only that, but you’ll also enhance the strong fragrance of the aromatics. The addition of coconut milk, lime juice and sugar softens and balances out the flavours of this soup that promises to awaken your taste buds.
