HOT AND SOUR SOUP ENJOY DAN:

           HOT AND SOUR SOUP THAI TOM YUM SOUP by CHEF DAN:

INSTANT POT                     Serves 6

INGREDIENTS:

4-5-pound whole chicken

2-teaspoons salt

1-teaspoon freshly ground black pepper

3-tablespoon olive oil

1-onion, cut into wedges

2-fresh rosemary springs

2-tablespoons EACH brown sugar, & soy sauce

2-cinnamon sticks, broken

1-teaspoon dried sage

1-stalk lemon grass, smashed, cut into 3-inch pieces

1-tablespoon red curry paste

1-(15 Oz) can straw mushrooms

 8 whole garlic cloves

1-(19 Oz) can Mae Ploy coconut milk

soba noodles for serving

DIRECTIONS:

1.   Cook soba noodles according to package directions:

2.   Completely rinse chicken under cold running water & pat dry with paper towels.

3.   Sprinkle chicken all over with salt & pepper.

4.   Place onion & rosemary into chicken cavity & rosemary the under skin.

5.   Spread oil all over chicken skin

6.   Add trivet to the Instant Pot.

7.   Place whole chicken on trivet & add brown sugar & next 7 ingredients.

8.   Pour coconut milk all over chicken.

9.   Cover with lid & seal vent.

10  Cook on PRESSURE COOK & cook 6-minutes per pound

11  Let natural release for 10 minutes.

12  lift chicken out of the Instant Pot.

13  Discard cinnamon sticks, sage, & lemon grass.

14  Strain cooking liquid & press cooked garlic through a sieve.

15  Add cooking liquid back to Instant Pot & PRESS SAUTE button.

16  cook for 10 minutes.

17  serve with shredded chicken & soba noodles.

ENJOY DAN:                                                                BON-APPETITE!!