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Thai Chicken Zucchini Noodle Soup


▢2 tablespoons avocado oil

▢1 small yellow onion diced

▢6 garlic cloves minced (see notes)

▢1" piece fresh ginger peeled & minced (see notes)

▢3 tablespoons red curry paste

▢1 lime juiced

▢1/2 teaspoon fish sauce

▢3 cups bone broth- Find Here! or chicken broth

▢15 ounces fire roasted tomatoes canned

▢1 1/2 pounds boneless skinless chicken thighs

▢1 yellow bell pepper sliced

▢1 head of cauliflower chopped into florets

▢4 carrots sliced

▢15 ounces full fat canned coconut milk roughly 1 can

▢1 teaspoon sea salt

▢1/2 teaspoon black pepper

▢1/2 teaspoon turmeric

▢3-4 large zucchinis spiralized

▢sea salt to taste

▢black pepper to taste

Thai Chicken Zucchini Noodle Soup


On the Instant Pot, select the sauté function and add the oil. Once the oil is simmering (roughly 1 minute), add in the diced onion. Sauté for 3 minutes until slightly tender. Add in crushed garlic and ginger and sauté again, stirring frequently for a few more minutes. You will want the onion to be very soft, nearly translucent and browning in areas.

Add in curry paste, lime juice, fish sauce, broth, tomatoes, chicken, bell pepper, cauliflower, and carrots. Secure the lid attachment and make sure the seal is turned to "sealing". Select "pressure" and make sure it reads "high pressure" and set the manual time to 12 minutes.

Manually release the pressure and move the seal to "venting". Be careful doing this-- you will want to use a pair of tongs and a kitchen towel as the steam will come out very aggressively. Once the pressure has all been released, open the lid and remove the chicken thighs. Transfer to a cutting board and shred with two forks. Add back into the soup and stir in the canned coconut milk and seasonings. Taste for more salt and pepper if necessary.

Add in the zucchini noodles and give everything a nice, big stir. Serve immediately with green onions, red pepper flakes or fresh Thai chiles and cilantro. Enjoy!

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