Creamy Thai Coconut Chicken Soup

By rossboys

Ingredients

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

Details

Preparation time 5mins
Cooking time 15mins
Adapted from rasamalaysia.com

Preparation

Step 1

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 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, stir to mix well. Top with cilantro and serve immediately.