Delicious Instant Pot Thai Chicken Rice Soup – a fragrant soup that is super quick and easy to make.
200g (7oz) of leftover cooked chicken, shredded
3.5 cups (840ml) of chicken stock
3/4 cup (150g) of uncooked long grain white rice
2 tbs of Thai red curry paste (1 syn) – I use Thai World Red Curry Paste
1 tbs of fish sauce
1 red pepper, chopped
4 mushrooms, sliced
1 carrot, sliced into thin batons
1 onion, diced
1/2 cup (120ml) of coconut milk (8 syns) – I use Aroy-d
1 tbs of ginger
3/4 cup of frozen peas
cooking oil spray
Set instant pot to saute mode
Spray with cooking oil spray and once it displays hot, add the onion and ginger and fry for a few minutes to soften.
Add in the paste and stir until the onion and ginger are mixed with the paste.
Add in the rice, stock, fish sauce, peas and vegetables.
Stir and then add lid, close valve (if not self sealing)
Set to manual (high pressure) for 4 minutes.
Once instant pot finishes cooking, quick release the pressure.
Remove lid, set back to sautés mode and stir in coconut milk and cooked chicken until all heated through.
Serve topped with coriander.