Ingredients
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2 lbs (900g) Chicken Breasts
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3 Tbsp Lemongrass Paste
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1/4 cup Green Curry Paste
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1 Onion
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2-4 stalks Celery
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2-4 Carrots
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2 Garlic Cloves
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2 Tbsp Peanut Oil
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1-4 (dep. on desired spice level) Thai Bird's Eye Chili Peppers
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8 cups Chicken Stock
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8 oz (226g) Rice Noodles
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1 Lime
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1 bunch Cilantro
Directions
Steps
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1
Done
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Special EquipmentI love my new instantpot - it really quickens up my time in the kitchen: Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and more. You can also use a stove-top pressure cooker: Presto 01282 8-Quart Aluminum Pressure Cooker. Or you can cook it normally on the stove, for which I would calculate an extra 2 hours of simmering. |
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2
Done
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Special Ingredients |
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3
Done
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Peel and dice the onion and carrot. Dice the celery. Peel and mince the garlic. If using an Instantpot, select the Saute setting. Add the oil and the vegetables and saute for 3 minutes. Chop the Thai chilis and add (depending on the amount of heat you want to bring to your dish - and also, instead of fresh chilis, you can use 1/4 tsp - 1 tsp of dried crushed chilis). Add the lemongrass paste and the green curry paste and stir well. Saute for another 3 minutes. |
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4
Done
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Add the chicken breasts (whole) and the chicken stock. Season with salt and pepper. Lock the lid, select pressure cooker mode and cook for 8 minutes. |
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5
Done
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Once safe to open the lid, add the noodles. Cover (but do not seal) the lid and cook on saute - low heat - for 5-8 minutes until the noodles are soft. |
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6
Done
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Squeeze the juice of 1 lime and add. Chop the cilantro to top of the soup and serve. |
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7
Done
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VariationsYou can substitute part of the chicken stock for coconut milk for extra richness. You can also make this in a slow cooker, which will take about 8 hours to cook. |
