Thai Chicken Soup

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 2 onions, thin sliced
• 2 cloves garlic, minced
• 2 T green curry paste
• 6 c chicken stock
• 1 c coconut milk
• 2 T fish sauce
• 2 red bell peppers, julienne
• 1 lb chicken breasts, boneless, ⅛-inch slices
• 2 T lime juice
• 1 c fresh cilantro, roughly chopped

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add onions and sauté until soft. Add garlic and sauté an additional 1 minute.
2. Add curry paste, chicken stock, coconut milk, fish sauce, bell peppers, and chicken.
3. Close and lock lid, set pressure cooker to "poultry", adjust time to 3 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and add lime juice and cilantro. Add additional fish sauce, if needed.