Quick Cooker Thai Coconut Soup
Pampered Chef Quick Cooker
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Pampered Chef Quick Slice
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Scoop Loop
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Easy Read Measuring Cup Set
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Pampered Chef Quick Cooker
Buy
Pampered Chef Quick Slice
Buy
Scoop Loop
Buy
Easy Read Measuring Cup Set
Buy
Mix 'N Scraper®
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Citrus Press
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5in Santoku Knife
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Flexible Cutting Mat Set
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Pampered Chef Smooth Edge Can Opener
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Set Quick Cooker to SEAR. Add 2 tbsp of oil to the inner pot. Heat oil for 2 -3 mins
1
Quick Slice 8 oz of Baby Bella Mushrooms. Rocking the handle back and forth. Add into Quick Cooker.
2
Cut and clean out bell pepper with scoop loop. Now you're ready to slice and dice!
3
Slice, pick up peppers and rotate to dice and add into Quick Cooker.
4
Quarter a white onion with manual food processor & chop. Using Scoop Loop devein jalapeno add & chop
5
Add in the onion and jalapeno with a pinch or two of sea salt. Let it cook down for 2 mins.
6
Add in fresh sliced ginger.
7
Add in 1lb of cubed chicken into Quick Cooker. Stir to mix together
8
Add 1 1/2 cups of Chicken broth, 1 tbsp white wine vinegar and 2 tbsp of soy sauce to the mixture
9
Make sure steam clouds are aligned. Set to SOUP/STOCK setting. Adjust time to 7 mins and hit START.
10
Open 2 cans of full fat Coconut milk with smooth edge can opener. Bring to a medium heat in saucepan
11
Roll and Cut 1 lime in half. Using the Citrus Press, press 1 lime into soup.
12
Pour warm coconut milk into soup mixture. Stir well. Serve with jalapenos, cilantro and green onion.
13
Enjoy! Follow me for more delicious recipes! @cookingmadesimple_irenebaird
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