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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!

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