51 lines
1.9 KiB
Markdown
51 lines
1.9 KiB
Markdown
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---
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title: Instant Pot Khao Soi
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description: This recipe may seem intimidating at first, but it's actually pretty simple and quite tasty.
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tags:
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- instant pot
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- chicken
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- kosher
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- Thai
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- soup
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- main dish
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---
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*Curry Paste*:
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* 4 dried New Mexico or guajillo chiles, stemmed and seeded
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* 8 cloves garlic
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* 2 shallots, peeled and halved
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* 2 inches fresh ginger
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* 1/4 cup chopped lemongrass
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* 1 tbsp ground turmeric
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* 1 tsp ground coriander
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* 1 tsp ground cardamom
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* 1 tsp curry powder
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*Soup*:
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* 2 tbsps olive oil
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* 2 cans (14oz) unsweetened coconut milk, well-shaken
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* 3 cups chicken broth
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* 2 tsps kosher salt
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* 1 1/2 lbs boneless, skinless chicken thighs
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* 1 lb Chinese egg noodles, rice noodles, or ramen noodles
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* 3 tbsps fish sauce
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* 2 tbsps light brown sugar
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*Preparing the curry paste*:
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1. Place chiles in a heat-proof bowl and add enough boiling water to cover, about 3 cups. Cover with plastic wrap and set aside, allowing to soak until soft, about 20-30 minutes.
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1. Drain chiles, reserve liquid.
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1. Process chiles, garlic, shallots, ginger, lemongrass, turmeric, coriander, cardamom, curry, and 1/4 cup of the soaking liquid in a food processor until smooth, adding more liquid a tbsp at a time if needed.
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*Preparing the soup*:
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1. Set Instant Pot to Sauté for 10 minutes. Add oil, heat 1 minute.
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1. Add curry psate to hot oil, stirring constantly, until paste has darkened slightly, 5-6 minutes.
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1. Stir in coconut milk, broth, and salt, bring to a boil. Add chicken.
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1. Place lid on Instant Pot, set vent to Seal.
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1. Pressure Cook on high for 10 minutes.
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1. Release pressure.
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1. Once pressure is released, carefully uncover and transfer chicken to a plate to cool.
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1. When cool enough to handle, cut in to 1in cubes.
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1. Prepare noodles according to package directions.
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1. Stir fish sauce, brown sugar, and chicken in to soup.
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1. Divide noodles and soup among serving bowls.
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1. Serve with desired toppings.
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