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Pressure Cooker Coconut Chicken Soup

pressure cooker coconut chicken soup
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8m
  • Ready In: 18m

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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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