Pressure Cooker Coconut Chicken Soup
- Cuisine: Thai
- Course: Soup
- Skill Level: Advanced
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Add to favorites
- Yield: 6 soup bowls
- Servings: 6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
372.8 -
Fat
23.3 g -
Saturated Fat
19.2 g -
Polyunsaturated Fat
0.7 g -
Cholesterol
38.6 mg -
Sodium
1,154.8 mg -
Potassium
1,030.2 mg -
Carbohydrate
18.5 g -
Fiber
1.6 g -
Sugars
3.2 g -
Protein
29.1 g
Pressure cooker coconut chicken soup. Coconut chicken soup also known as Tom Kha Gai is Thai soup with chicken, mushrooms, and spices. I tried to make it in pressure cooker. Looking for more pressure cooker recipes? Please check out our super collection-Pressure Cooker Recipes
Pressure Cooker Coconut Chicken Soup
Ingredients
- 2 boneless and skinless chicken breasts,sliced
- 1 medium red bell pepper,stemmed,cored and sliced
- 4 cups (1 L) chicken broth
- 1 ½ cups (370 ml) coconut milk
- 15 oz (450 ml) can straw mushrooms,drained and rinsed
- 8 oz (240 ml) can bamboo shoots,drained and rinsed
- 1 cerrano chile,stemmed and sliced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon salt
- 1/4 cup (60 ml) freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 1/4 cup fresh cilantro leaves,chopped
Method
Step 1
In a pressure cooker, combine chicken, red bell pepper, chicken broth, coconut milk, mushrooms, bamboo shoots, Serrano pepper, ginger, and salt. Mix well.
Step 2
Close pressure cooker and lock the lid. Set burner pressure to high. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 8 minutes.
Step 3
Open pressure cooker, using Quick Release method. Bring soup to a simmer over medium heat. Stir in lime juice and sugar. Simmer, stirring, for a further 1 minute.
Step 4
Turn off pressure cooker. Stir in cilantro leaves. Ladle into soup bowls. Serve hot.
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