Tom's Thai Soup

http://www.pressureson.net/2018/01/pressure-cooker-tom-kha-gai-thai.html

INGREDIENTS:

• 16 oz of thinly sliced uncooked chicken breast
• 1 can full-fall coconut milk 
• 1 can chicken broth or water (use empty can from coconut milk)
• zest from 1/2 lime or 4 lime leaves
• 2 lemongrass stalks,  use bottoms only, cut into 3" pieces
• 1 cup mushrooms, quartered
• 1/4 cup fish sauce
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 2 red chilies (dried or fresh) or 1 tablespoon chili sauce
• 1" piece of galangal (or 1TB powdered), sliced or 1" piece of ginger sliced
• 1/2 white onion, sliced
• greens from 2 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 1/2 red pepper, sliced thin
• chili oil or chili sauce
• 2 lime wedges

INSTRUCTIONS

1. Into your pressure cooker, add the following: chicken breast, coconut milk, chicken stock, lemongrass, lime leaves or zest, mushrooms, fish sauce, lemon juice, sugar, red chilies, galangal or ginger, white onion, and half of the cilantro . Stir and cook on manual for 3 minutes.
2. When the timer goes off, we're going to do what I call a controlled quick release. I let a little bit out at a time. Coconut milk tends to expand/foam up when the pressure is released too fast and you'll have a mess of broth splattering out. This takes a few minutes, so be patient. Do NOT cover the quick release knob with a towel. This is dangerous and not recommended.  One the cover is off, stir in the red pepper.
3. In your serving bowls, add a squeeze of lime juice, the remaining cilantro, green onion, and chili oil. This is garnish or to taste so use as much as you'd like. I like spicy so I tend to use a lot of chili oil.  Ladle your soup into the bowls and enjoy! If you want a more filling meal, you can also add some cooked noodles to your bowl. I suggest a thin rice noodle like vermicelli. 

NOTES

3 minutes is a very quick cook time but trust me, your chicken will be 100% cooked! You can also use shrimp instead of chicken. I would suggest using raw, peeled shrimp.