Instant Pot® Keto Thai Chicken Soup (Tom Kha Gai)
This keto Thai chicken soup (Tom Kha Gai) has that perfect combination of Thai flavors: a balance of spicy, salty, sweet, and sour, all made easy with your Instant Pot®.
INGRIDIENT
DIRECTION
Step: 1
Combine chicken, chicken broth, water, coconut cream, garlic chile paste, coconut aminos, lime juice, salt, ginger, and basil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth function according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Step: 2
Release pressure carefully using the slow-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve soup in bowls and sprinkle with fresh cilantro.
NUTRITION FACT
Per Serving: 321 calories; protein 17.6g; carbohydrates 9.2g; fat 25.4g; cholesterol 41.5mg; sodium 1043.7mg.
The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.
