Tom Ka Kai

Thai Coconut Chicken Soup

1 Lb Boneless, Skinless Chicken Meat, Cut into bite size pieces

2 (14 oz) cans of Coconut Milk

3 cups Chicken Broth

2 Tbsp Minced Fresh Ginger

2 tsp Red Curry Paste

4 Tbsp Fish Sauce (This is a must)

1 Tbsp Brown Sugar

¼ cup Lime Juice

1 tsp Lemongrass

½ tsp Cayenne Pepper

1 cup dried Jasmine Rice

1 cup diced Red Bell Pepper

1 cup Green Beans

1 cup sliced Mushrooms

subheading: Garnish:

2 Tbs thinly sliced Green Onion

Chopped Cilantro (optional)

Add all ingredients except vegetables into the Instant Pot. Cook on high pressure for 4 minutes.

Quick release pressure

Add vegetables and press sauté. Cook until vegetables are tender, about 4 minutes.

Garnish with Green Onion and Cilantro

Add any extra vegetables you would like.

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