1lemongrass stalkouter layers removed, pounded, and cut into 2-inch pieces
1tablespoonred Thai curry paste
4cupschicken broth
213.5 oz cansfull-fat coconut milk
1lbchicken breastsboneless, skinless
8ouncescremini mushroomssliced
2-3tablespoonsbrown sugar
1-2tablespoonfish sauce
1-2tablespoonlime juice
3green onionsthinly sliced
cilantro freshchopped, for garnish
salt and pepperto taste
Instructions
Add onion, garlic, galangal, lemongrass, red curry paste, white parts of green onions, chicken broth, and chicken to a pressure cooker. Stir broth until curry paste is well incorporated. Cover with lid.
Cook on high pressure for 8 minutes per pound of chicken. Release the pressure using the quick release or allow it to naturally release.
Remove the galangal and lemongrass. Discard.
Gently shred the chicken with two forks.
Turn the pressure cooker onto saute mode. Add in coconut milk, and mushrooms. Cook for a few minutes until mushrooms are soft and soup is heated through.
When the soup is finished cooking, add 1 tablespoon each fish sauce and lime juice. Stir and add more to taste. Top with fresh cilantro and serve with jasmine rice or rice noodles.