Thai Red Curry Chicken Soup- Thai Chicken Soup in Instant Pot
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Onion, chopped- 2
  • Carrots, diced small- 1
  • Broccoli, small florets- 1 cup
  • Tomato, chopped- 1
  • Celery, chopped- 1 stalk
  • Red lentils- 1 cup
  • Boneless Chicken , diced small- 2 chicken breasts
  • Thai Red curry paste- 3 tbsp (I used Thai Kitchen brand)
  • Kaffir lime leaves- 2 leaves (must add)
  • Cilantro, chopped- ¼ cup
  • Water- 3½ cups
  • Salt- to taste
  • Ground pepper- ¼ tsp
Instructions
  1. In a bowl, combine boneless chicken breasts with 1 tbsp Thai red curry paste.
  2. If using Instant Pot: Into the pot, add all the above mentioned ingredients along with marinated chicken, 2 tbsp red curry paste and water. Combine well.
  3. Close the lid, keep the vent in sealing position.
  4. Click the Soup button- default time for cooking soup is 30 minutes. Walk away.
  5. After you hear the beep, turn it off and let pressure release naturally- takes about 15 minutes.
  6. Open the lid, taste and add salt if required. If you want more spice add more of the ground pepper while serving.
  7. Serve in soup bowls and enjoy- it will open up your senses and makes you feel refreshed.
Notes
1- If you don't have an IP, you could cook in a pressure cooker for 30 minutes or in a soup pot cooked over stove top till chicken has cooked well.
2- You could add any kinds of vegetables.
3- Adding Kaffir lime leaves is a must, don't skip this.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/thai-red-curry-chicken-soup-thai-chicken-soup-in-instant-pot/