THAI NOODLE SOUP

By ldelmas

Correction regarding my Power Pressure Cooking cookbook. Apparently the directions for the Thai Noodle Soup on pg 30 gives the correct ingredients but incorrect directions. Please accept my heartfelt apologies for any inconvenience! Below is the correct Thai Noodle Soup recipe. Thank you for your understanding.
Serves 8-10

Ingredients

• Thai Noodle Soup
• Serves 8-10
• Ingredients
• 3 (16 oz.) bags fresh or frozen Asian stir fry vegetables
• 1 (8 oz.) bag fresh or frozen shelled edamame
• 1 Thai chili pepper, sliced thin
• 2 (32 oz.) containers of Thai ginger broth
• 1 (13.5 oz.) can of coconut milk
• 1/2 lb. angel hair pasta, broken in half
• 1 cup cilantro leaves, chopped
• 1 cup basil leaves, chopped
• 1 cup thinly sliced scallions
• Juice of 2 limes (optional)

Preparation

Step 1

Directions
1. Place inner pot in cooker.
2. Add the stir-fry vegetables, edamame, chili pepper, broth and coconut milk.
3. Place the angel hair on top of vegetables and broth.
4. Place the lid on the cooker, lock the lid and switch the pressure valve to CLOSED.
5. Hit the FISH/VEG/STEAM button (or high pressure 2 min).
6. When the timer reaches 0, switch the pressure valve to OPEN.
7. When steam is completely released, open the lid.
8. Stir in the cilantro, basil and scallions.
Eric’s Tip: For extra flavor, add a squeeze of fresh lime juice to each bowl before serving.