There are very few things in the world that soothes the soul. Like sitting by a crackling fire whilst the wind sweeps eerily outside or a steaming bowl of soup that gently warms you from the inside out.
One such soup is the warming notes of a Chicken Laksa Soup. I’ve scoured the internet in search of a good recipe of this fabulous Malaysian/Thai curry soup, however, the one I present to you is a combination of many. I avoided anything shellfishy since I’m super allergic and I couldn’t believe it when I found a vegan red thai curry paste in my local supermarket – I just had to buy it. Not that I’m vegan, but because it didn’t contain any fish products. Plus, I decided to use my Instant Pot so already felt like this was going to be an accomplished dish! Winner, winner, chicken dinner…
The first thing I do is take my Instant Pot’s liner out and place it right next to me where I’m chopping the vegetables. I then put the lid loosely on the IP unit as I’ve read so many times where people place their ingredients straight into the Instant Pot and then realise the liner is not in place…
I chopped the peppers and onion fairly finely as I’m not going to cook it long enough to break down into a pulp. I also minced the garlic with the back of a knife and a touch of sea salt to help the grinding process. The result is a very smooth flavourful paste.
I stir-fried this along with chicken breast cut into bitesized chunks in my Instant Pot on the sauté function until it was just browned, but not cooked. I then added the paste and chilli and cooked a little while longer.
Next I added cold water and the stock pot before letting the IP magic happen – 5 minutes on the soup setting. Because I used cold water, the pot took a while to come to pressure but I think it added to the flavour as the soup had a little more time to develop its richness as it warmed up.
From what I have seen (and read) on the Facebook Group I’ve joined, is that most people have struggled whenever milk (plant-based or dairy), pasta and tomatoes were added too soon as this often results in a burn notice. I therefore decided to only add the coconut milk once I’ve depressurised the pot. I added the milk and noodles and then put the pot into Sauté mode. This made my life tonnes easier!
I hope you like it!
A rich, Thai-inspired noodle soup perfect to warm you up on a cold winter's night.