Quick Cooker Thai Coconut Soup
Set the Quick Cooker to Sear and press start, heat the oil in the inner pot for 3 minutes.
2
Slice the mushrooms and sauté for 6-8 minutes
3
Cut up the bell peppers and onions
4
The Manual Food Processor works best for this
5
Slice the ginger into thin slices
6
Cut the jalapeño lengthwise
7
Chop them in the Manual Food Processor
8
Transfer the jalapeño and veggie mixture into the pot, and sauté for 3-4 minutes
9
Add the chicken, broth, and soy sauce to the inner pot
10
Lock the lid and select the Soup/Stock setting. Adjust the time to 7 minutes and press start
11
Pour the coconut milk into a bowl and whisk until smooth
12
When the timer is up, press cancel and release the steam
13
Remove the chicken to a bowl and chop with the salad chopper
14
Add the chicken back to the pot
15
Temper the coconut milk by adding 1/4 of the hot broth until warm
16
Stir the coconut milk into the pot
17
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