T. & L. INSTANT POT TOM KHA SOUP ENJOY DAN:

T & L INSTANT POT TOM KHA SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

2-pounds chicken tenders, diced

1/4- Golden Curry sauce

2-(13.5 Oz) cans coconut milk

1-cup bone broth

8-dried kafir leaves or 1 tablespoons lime zest

1-inch fresh ginger, peeled and sliced thin

1 tablespoon fish sauce

2-stalks lemongrass cut into 3-inch pieces and smashed with back of a knife

2-teaspoonEACH tamarind paste, hoisin sauce and kosher salt

1-(15 Oz) can straw mushrooms, drained

1-(8 Oz) can water chestnuts, drained

1-(5 Oz) can bamboo shoots, drained

1-(15 Oz) can baby corn, drained

3-roma tomatoes, chopped into large chunks

2 tablespoon fresh lime juice

GARNISH;   

Fresh chopped cilantro, Sriracha, & soy sauce

DIRECTIONS:

1.   Turn on I. P. to SAUTE mode.

2.   When display reads HOT, add oil and when sizzling.

3.   Add diced chicken, curry sauce, until browned on both sides about 8 minutes.

4.   Add coconut milk and next 8 ingredients stir to incorporate.

5.   Close and loc lid, close pressure release value.

6.   Press CANCEL on the I. P. then press SOUP and set timer for 8 minutes.

7.   When done let pressure to naturally release, 12-15 minutes.

8.   Press CANCEL on the I. P.

9.   Open lid and press SAUTE mode.

10  Add to the soup straw mushrooms and next 5 ingredients.

11  Add Sriracha to taste and soy sauce to taste.

12  Stir well.

13  Allow to simmer for 5-7 minutes.

14  Serve in bowls and garnish with cilantro and lime wedges.

ENJOY DAN:                                                             DAMN DELICIOUS!!