Sunday, January 7, 2018

Pressure Cooker Tom Kha Gai (Thai Coconut Soup)



YOU GUYS. I've re-created one of my all time favorite menu items, Tom Kha Gai (or Thai Coconut soup). When I say that this is restaurant quality, I am not exaggerating. My husband and I almost always order this when we dine out for Thai food and even he said that this was better than many we had tried in the past.

It's incredibly easy to make and quick to cook. I had this prepped and cooked in just over 10 minutes. It's perfect for lunch or side with dinner. If you want to make this more filling, you can add some cooked noodles in at the end. I would suggest a thin rice noodle like vermicelli.

When it comes to Asian cooking, I really try to do the dishes justice by using the proper ingredients. I totally understand that they might be accessible for everyone, so I have alternatives listed as well. I really love cooking with kefir lime leaves and you can buy them at some Asian markets. Mine sells them 10/$1 and I keep them frozen in a ziplock bag. Another key ingredient is the Galangal Root. I do have the powdered version of this, but you can substitute buy using extra lemongrass and some
ginger.









Yield: 3 servingsPin it

Pressure Cooker Tom Kha Gai (Thai Coconut Soup)

Rich coconut broth with the perfect balance of sweet and salty. Recreate one of the most popular Thai dishes in just minutes!
prep time: 7 MINScook time: 3 MINStotal time: 10 mins

ingredients:


  • 16 oz of thinly sliced uncooked chicken breast
  • 1 can full-fall coconut milk 
  • 1 can chicken broth or water (use empty can from coconut milk)
  • 2 lemongrass stalks,  use bottoms only, cut into 3" pieces
  • 1 cup mushrooms, quartered
  • 1/4 cup fish sauce
  • 1/4 cup lemon juice
  • 3 tablespoons sugar
  • 2 red chilies (dried or fresh) or 1 tablespoon chili sauce
  • 1" piece of galangal (or 1TB powdered), sliced or 1" piece of ginger sliced
  • 1/2 white onion, sliced
  • greens from 2 scallions, sliced
  • 1/2 cup cilantro, roughly chopped
  • 1/2 red pepper, sliced thin
  • chili oil or chili sauce
  • 2 lime wedges

instructions


  1. Into your pressure cooker, add the following: chicken breast, coconut milk, chicken stock, lemongrass, lime leaves or zest, mushrooms, fish sauce, lemon juice, sugar, red chilies, galangal or ginger, white onion, and half of the cilantro . Stir and cook on manual for 3 minutes.
  2. When the timer goes off, we're going to do what I call a controlled quick release. I let a little bit out at a time. Coconut milk tends to expand/foam up when the pressure is released too fast and you'll have a mess of broth splattering out. This takes a few minutes, so be patient. Do NOT cover the quick release knob with a towel. This is dangerous and not recommended.  One the cover is off, stir in the red pepper.
  3. In your serving bowls, add a squeeze of lime juice, the remaining cilantro, green onion, and chili oil. This is garnish or to taste so use as much as you'd like. I like spicy so I tend to use a lot of chili oil.  Ladle your soup into the bowls and enjoy! If you want a more filling meal, you can also add some cooked noodles to your bowl. I suggest a thin rice noodle like vermicelli. 

notes

3 minutes is a very quick cook time but trust me, your chicken will be 100% cooked! You can also use shrimp instead of chicken. I would suggest using raw, peeled shrimp.
Created using The Recipes Generator


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