This soul soothing soup will bring you the ultimate flavorful comfort you’ve always wanted in a big, healthy bowl of soup
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:6 servings 1x
4 cups chicken broth (use vegetable broth to make it vegetarian)
1 (15 ounce) can lite coconut milk
2 tablespoons lemongrass paste (find it in the produce section in a tube)
1–3 teaspoon chili garlic sauce (depending on how spicy you want it. 1 has almost no spice, 3 has a nice punch)
1 1/2 teaspoons green curry paste
1 teaspoon ground curry
1 teaspoon ground ginger
1 teaspoon salt (more to taste)
1 teaspoon fish sauce
juice of 2 lemons
1 pound boneless skinless chicken thighs (omit to make it vegetarian)
small head of cabbage cut into large wedges (about 8 pieces)
1/4 cup chopped cilantro
cooked quinoa or brown rice on the side if desired
Optional toppings: pickled jalapeños, Sriracha, roasted peanuts or cashews-chopped, soy sauce, extra cilantro, lemon wedges, extra fish sauce
Add chicken broth, coconut milk, lemongrass paste, chili garlic sauce, green curry paste, curry, ginger, salt, fish sauce and lemon juice to the pressure cooker pot, lightly stir. Add chicken. Place wedges of cabbage on top.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Remove chicken and place on a cutting board. Shred into bite size pieces and return it to the pot. Stir in cilantro. Taste broth and season with more salt if needed.
To serve, ladle soup into a bowl. Add cooked quinoa or brown rice if desired. Top with desired toppings.
Freezer Meal Instructions:
To a freezer safe gallon size ziplock, add lemongrass paste, chili garlic sauce, curry paste, curry, ginger, salt, fish sauce, lemon juice, and chicken thighs; seal the bag. Label the bag with the recipe, date, and contents. Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
When ready to cook, add chicken broth and coconut milk to the pressure cooker pot. Cut down the sides of the ziplock and place the frozen ingredients into the pot.
Cook at high pressure for 22 minutes then proceed with the rest of the directions above.
Cabbage is cooked in large wedges so it won’t overcook. Cut into smaller pieces after it is cooked or simply serve it in large wedges and let each person cut it down to their desired size.
Look for the lemongrass paste in the refrigerated produce section. It is in a tube along side other pastes such as ginger, garlic, etc. Could also substitute with 2 stalks of fresh lemon grass, chopped.
Chili Garlic Paste, green curry paste, and Fish Sauce can be found in the oriental section with the soy sauce.
To make this a vegetarian soup, omit fish sauce and chicken thighs and replace chicken broth with vegetable broth.
Can substitute the lemons with lime and the cilantro with basil
Keywords: comfort food, Thai soup, Instant pot meal