Chicken Thai Coconut Tomato Cream Stew

Good Morning!

I have new routines starting Monday and it’s exhausting me, trying to get used to everything. I don’t have time for my treadmills anymore, my Desperate Housewives series (😂), not even for tending my plants. Yikes. I hope next week would be much better. I feel like I have to food prep much this weekend, and bye bye nap time 😅

My oldest is leaving for school camp today. My youngest has school band, and night meetings. House chores, fur babies, endless activities. Yep. This momma needs her naaaapppp 😅

I’m so happy for breadmaker, rice cooker, microwave, Instant Pot, crockpot, freezer. Whoever invented them, thank you kindly!

Speaking of Instant Pot. Here is a recipe using IP 😊

1/2 large onion
3 garlic
1 lemongrass
1 thumb ginger
2 kg chicken breast strips
2 tbsp unsalted butter
1 1/2 c soup mix
1 can condensed tomato soup
1 box Thai Tomato Coconut Campbell’s
1/2 L water
Chicken bouillon powder to taste
Cayenne powder (1/4 tsp)
300 ml heavy whipping cream + 200 ml water
1 stalk sweet basil

Cube chicken strips to bite-sized

Rinse soup mix

Bruise lemongrass and thinly slice garlic, ginger, onion. Saute using Instant Pot, in butter, then stir in chicken cubes, cook until whitish, then turn off Saute option, add in soup mix, followed with tomato soup, Thai soup, heavy cream and water, stir well

Turn on soup option, and stir in seasoning plus basil leaves

Put on lid and secure, then cook on high pressure for 10 minutes, then cancel IP, then choose soup again, and this time cook on low pressure for 50 minutes

Enjoy!

Print Recipe

Chicken Thai Coconut Tomato Cream Stew

Servings: 0

Ingredients

• 1/2 large onion
• 3 garlic
• 1 lemongrass
• 1 thumb ginger
• 2 kg chicken breast strips
• 2 tbsp unsalted butter
• 1 1/2 c soup mix
• 1 can condensed tomato soup
• 1 box Thai Tomato Coconut Campbell’s
• 1/2 L water
• Chicken bouillon powder to taste
• Cayenne powder 1/4 tsp
• 300 ml heavy whipping cream + 200 ml water
• 1 stalk sweet basil

Instructions

• Cube chicken strips to bite-sized
• Rinse soup mix
• Bruise lemongrass and thinly slice garlic, ginger, onion. Saute using Instant Pot, in butter, then stir in chicken cubes, cook until whitish, then turn off Saute option, add in soup mix, followed with tomato soup, Thai soup, heavy cream and water, stir well
• Turn on soup option, and stir in seasoning plus basil leaves
• Put on lid and secure, then cook on high pressure for 10 minutes, then cancel IP, then choose soup again, and this time cook on low pressure for 50 minutes
• Enjoy!

Video