Go Back

Thai Red Curry Chicken and Rice Soup

Servings 6
Prep Time 10 minutes
Cook Time 20 minutes

Equipment

  • pressure cooker

Ingredients

  • 6 cups chicken broth
  • 2 bags Success Basmati Rice
  • 1 can coconut milk 14 ounces
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 pound chicken breast tenders
  • 2 tablespoons lime juice
  • 4 green onions thinly sliced

Instructions

  • In pressure cooker on saute setting over high heat, bring broth and rice bags to boil. Boil, uncovered, 10 minutes. Remove bags with fork and set aside.
  • Add coconut milk, curry paste, soy sauce and brown sugar to pressure cooker. Turn off saute setting. Add chicken. Cover and lock to seal. Set to pressure cook setting over high heat about 10 minutes, or until chicken is tender. Carefully, manually or naturally, release pressure according to manufacturer's instructions before removing lid.
  • Set pressure cooker to saute setting over medium heat. Remove chicken and shred with two forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.
Course: Soup
Cuisine: Asian
Keyword: healthy