Thai Yellow Curry
Coconut Soup
14.5 oz unsweetened full fat coconut milk
2 teaspoons Thai yellow or green curry paste
3 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon honey or agave
2 green onions, chopped
4 cloves garlic, minced
2 inch piece of ginger, chopped (I used the stuff in the jar)
1 can straw mushrooms
1/2 cup grape tomatoes, halved
1/4 cup cilantro, chopped
3 green onions chopped
1 lime, juiced
For the Instant Pot
Place the soup
ingredients (chicken through ginger) into an Instant Pot and seal.
Using the SOUP
button, cook under pressure for 12 minutes. Quick release the pressure and remove and shred chicken. Put chicken back in pot.
Add the straw mushrooms, cilantro, green onions and tomatoes to heat in the hot broth briefly.
Aren't they cute? They look just like little...umbrellas
Add lime juice and serve.
For the Slow Cooker
Place main soup ingredients (chicken through ginger) into a slow cooker and cook on low for 8 hours or high for 4 hours.
Add straw mushrooms, cilantro, tomatoes and green onions for the last half hour. Remove and shred chicken. Put back into the soup.
Add lime juice and serve.
PRE-ORDER NOW! COMING JULY 31
Barnes & Noble
This sounds delicious.
ReplyDeleteI'm happy to see you use regular coconut milk. I've seen a lot of recipes calling for the low fat version to reduce fat and calories.
Yuck. It doesn't give anything close to the right taste and mouth-feel.
Looks and sounds amazing. Congrats to you!!
ReplyDelete